Mango Chutney
Perhaps the best-known, most beloved of Indian chutneys, mango chutney is a delicious, vibrantly colored condiment that goes with a plethora of dishes, both Indian and otherwise. It also makes for a wonderful present for someone that appreciates delicious, homemade food!
Ingredients
- 2tbspVegetable or canola oil
- 2tspblack mustard seeds
- 2tspfresh ginger, minced
- 2clovegarlic, minced
- 1tspred pepper flakes
- 1tspground coriander
- 1tspcumin
- 1/4tspturmeric
- 1/4tspground cardamom
- 4clovewhole (or 1/4 tsp ground cloves)
- 1/4tspground cinnamon
- 1/2tspkosher salt
- 4inlarge mangoes, peeled and sliced half and cut into 1" pieces
- 2cuporganic cane sugar
- 1cupdistilled white vinegar
How to make Mango Chutney
Add a couple tablespoons of vegetable oil. Add the black mustard seeds right away. As they heat up, you'll hear a popping sound and they'll become fragrant.
Once that happens, add the ginger and garlic. Stir for a minute or until everything becomes fragrant.
Add in the rest of the spices (the red pepper flakes, coriander, cumin, turmeric, ground cardamom, whole cloves, cinnamon, and salt) and stir to combine for 30 seconds.
Add in the mangoes, sugar, and vinegar and stir to combine. Let the mixture come to a boil, then turn the heat to low and simmer for an hour, stirring every 15 minutes or so. The mixture will look quite soupy at first, but that’s okay. This will all thicken after the cooking.
After the hour is up, remove from heat, cover, and let cool for several hours (at least 3 to 4) at room temperature. (**Note: if you prefer your mango chutney mashed, now would be the time to do that). The mixture will thicken considerably over time.
Place the thickened mango chutney in an air-tight jar or in another container, then place in the fridge for future use. You can also can this if you’d like to use for a later time or give away as a gift.
Tips & Tricks
Black mustard seeds go great with this, because they add that Southern Indian flavor that characterizes so many of their dishes. But they’re not always easy to find in the store. Though it will change the flavor slightly, you can use instead brown or white mustard seeds, mustard powder, or wasabi powder (though with this last one, only use half the amount). The chutney will also still be delicious if you leave them out.
Feel free to substitute a red chili for the red pepper flakes if you have one. Chop it up finely and add it along with the ginger and garlic towards the beginning.
You can use any kind of mango your store has. What you see pictured are yellow mangoes, but feel free to play around with different varieties.
FAQS
How do I make mango chutney from scratch?
To make mango chutney from scratch, start by heating vegetable oil in a pan and adding black mustard seeds until they pop. Then, add minced ginger and garlic, followed by a mix of spices like red pepper flakes, coriander, cumin, turmeric, cardamom, cloves, cinnamon, and salt. Stir in peeled and diced mangoes, sugar, and vinegar, bringing the mixture to a boil before simmering for an hour. Let it cool, and store it in an airtight container in the fridge.
Is mango chutney suitable for vegan diets?
Yes, mango chutney is suitable for vegan diets as it contains no animal products. The ingredients are all plant-based, making it a perfect condiment for those following a vegan lifestyle.
What can I substitute for sugar in mango chutney?
If you're looking for a sugar substitute in mango chutney, you can use honey or maple syrup for a natural sweetener. Alternatively, you can try using coconut sugar or a sugar substitute like stevia, but be sure to adjust the quantity according to the sweetness level you desire.
How should I store homemade mango chutney?
Homemade mango chutney should be stored in an airtight jar or container in the refrigerator. It can last for several weeks. If you want to keep it longer, consider canning it for preservation or freezing it in small portions.
What dishes pair well with mango chutney?
Mango chutney pairs wonderfully with a variety of dishes. It complements Indian curries, grilled meats, and fish beautifully. You can also serve it as a dip with crackers or use it as a topping for sandwiches and wraps for an added burst of flavor.
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Rachel Zorn Kindermann
(@rkindermann)
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food. I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and...
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