Chutney is “a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India.” So this is that…with mangoes! It’s a sweet and spiced jelly-like condiment that’s perfect on both sweet and savory dishes. I first had the most amazing mango chutney while traveling in India, and I’ve been on a mission ever since to recreate it. So save your money and enjoy this traditional, old-fashioned mango chutney recipe that you can make at home!
here’s what you’ll need
This South Indian-inspired recipe uses many staple ingredients, but it also has some important, more unique ingredients. Let’s talk about them. Jump down to the recipe card for exact measurements, this is just an overview!
White Vinegar: It smells terrible, but it does wonders. Not only does vinegar provide the acidity to ward off bacterial growth (important for canning), but it adds a touch of sourness that balances out the sweet and savory. Mustard Seeds: These are common in Indian cuisine and take this condiment from “good” to “so so so great”. If you’re like me and don’t like the taste of mustard, fear not. These taste different from the yellow mustard you put on hot dogs. Sautéed Garlic, Onion, and Ginger: The base of most good stir fries starts with these major players, and the same holds true with our chutney. Mangoes: And of course, the mangoes. Chutneys are especially great for preserving any leftover or excess fruit you may have. So find your ripest, almost-ready-to-go-bad mangoes, chop ‘em up, and throw them in. Most types of mango will work well in this recipe!
mango chutney is easy to make
This spread is obnoxiously good. Slather it on a bagel with cream cheese, and thank me later. This is just a brief overview; jump to the recipe card for the full instructions. Step 1: Saute the BaseHeat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes. These are our base flavors, and cooking them beforehand helps to give them a deeper flavor. Step 2: SimmerAdd the onion mixture to a large pot along with the mangoes and the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally. This will break down all the fibers in the mango, creating a dreamy chutney. Step 3: Mash It UpMash with a fork or potato masher to break down the remaining large mango chunks (smaller pieces are fine). Serve warm or chilled!
how to use your chutney
This mango chutney can be served in so many ways! I love it on a bagel with cream cheese and added to stir-fries. But here are some more options.
Chickpea Tikka Masala: Serve this with a side of mango chutney. Chana Dal Curry: Mango chutney is delicious with almost any curry. Fresh Naan Bread: If you don’t have bagels, dip the naan into cream cheese and mango chutney.
