This mango chutney is a quick, easy, spicy, and authentic Indian condiment that has a multitude of uses beyond what you’d expect. It’s made with mangoes, chile pepper, and spices including cinnamon and cardamom.
Mango chutney is an easy and authentic, sweet and spicy condiment made of mango, chile pepper, and a spectacular combination of Indian spices. It’s easy as can be to make and its uses are nearly endless—spoon it atop grilled meat or fish, schmear it on toast, fold it into an omelet, or fancy up your cheese plate. Heck, it’s so darn good you may just find yourself spooning it up straight from the jar.–Angie Zoobkoff
Special Equipment: Canning jar and lid; cheesecloth (optional)
Mango Chutney Recipe
- Quick Glance
- 25 M
- 1 H, 20 M
- Makes about 1 1/2 cups
- 1 pound (500 g) unripe green mangoes (or mangoes that are as unripe as possible), washed
- 1 tablespoon (15 ml) mild vegetable or olive oil
- 1 large red chile, finely diced (about 20 g)
- One 2-inch (5-cm) cinnamon stick
- 2 teaspoons (3 g) coriander seeds
- 8 green cardamom pods, cracked
- 5 cloves
- 2 star anise
- 1 cup (250 ml) cold water
- 1/2 teaspoon garam masala
- Generous 3/4 cup (160 g) unrefined brown sugar
- 1/2 teaspoon sea salt
- 2 to 3 tablespoons (30 to 45 ml) apple cider vinegar (optional)
- 1. Peel the mangoes and discard the skins. Slice the fruit away from the pit and then cut the fruit into 3/4-inch (2-cm) dice.
- 2. Place a heavy-bottomed saucepan over medium heat and add the oil. Toss in the chile, cinnamon, coriander seeds, cardamom, cloves, and star anise and cook for 30 seconds. (If you have cheesecloth, first bundle the whole spices in the cloth before tossing them in the pan.) Add the mango chunks, water, garam masala, sugar, and salt. If your mangoes are fairly ripe and sweet, add the vinegar. Bring to a boil and gently cook, uncovered and stirring frequently, until the chutney is nice and thick with very little liquid remaining and the liquid that is remaining is no longer runny, anywhere from 50 to 80 minutes. You’ll need to stir the chutney more and more frequently toward the end of cooking to ensure it doesn’t stick to the pan and scorch.
- 3. Remove the pan from the heat and let it cool for 10 minutes. If using cheesecloth, remove and discard the bundle of spices. If not using cheesecloth, you may wish to remove the whole spices with a spoon. Spoon the slightly cooled chutney into a clean jar. Let cool to room temperature before screwing on the lid and stashing the chutney in the fridge. (The chutney will keep for up to several weeks.)
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