The Best Homemade Mango Chutney
As we approach Fall cooking, there is one thing you need stocked in your fridge or pantry and that is homemade mango chutney! This simple but flavorful condiment can spice up almost any meal.
If you have never had chutney before, it is essentially a spiced savoury jam like spread that can be enjoyed with stews, curries or even on charcuteries. Mango chutney is typically found in Indian dishes and is personally one of my faovrite spreads to exist!
When making mango chutney, you start by cooking down fresh mango. Then you add garlic, onion, spices and vinegar. It then gets simmered until it is thick, seet and jammy consistency.
You can enjoy this Chutney fresh, as soon as it is made, store it in the fridge for up to a month or so, or you can even can it. If you love Indian food, you’re going to want to grab some mangoes and make this ASAP!
How Do I Enjoy MAngo Chutney?
- In Marinades
- With Curries
- With Soups
- With Naan
- Along side Grilled Meats
Homemade Mango Chutney Ingredients
Mango– Use fresh ripe mango for optimal sweetness.
Onion– I like to use shallots but white onion works too.
Garlic– Always opt for fresh galric opposed to pre minced.
Cumin Seeds– Whole Cumin sees are used in this recipe instead of ground cumin.
Ginger– Fresh inced or grated ginger.
Vinegar– Plain white vinegar is all you need.
Sugar– White sugar adds sweetness and allows the chutney to thicken and become jam like.
Garam Masala– This is a blend of spices used in Indian cuisine. You can find it at most grocery stores in the spice aisle.
Chili Flakes– Just a touch of chili flakes adds flavor but not too much spice. You an increase this if you want more kick!
The Steps
1.Start by adding the oil and shallots to a pan and cook over medium heat for 3-4 minutes.
2. Next, add in the garlic, ginger, cumin and remaining spices. Cook for 2 more minutes.
3. Once the spices have bloomed, add in the mangos and give it a good stir.
4. Finally, add the sugar and vinegar. Stir, then bring to a boil. Allow the mixture to boil for a bout 5 minutes before covering with a lid and reducing to simmer.
5. Simmer the chutney on low for an hour. After an hour, check the chutney. If it hasn’t quite thickened enough, bring it back to a boil for 5 minutes.
6. Remove the chutney from the heat and allow it cool for a couple minutes before adding to jars and either storing in the fridge or canning it. The chutney will still seem a bit runny, but thats okay, as it will thicken more as it cools.
7. Enjoy along side curries, soups, with naan, or with your favorite grilled meats!
If you give this recipe a try, leave a comment or review below 🙂
Sweet and tangy Mango Chutney full of spices like cumin seed and garam masala. The perfect addition to curries, soups, meats or even marinadess. * You can easily double or even triple this recipe if you plan to can it. *This chutney will store in the refrigerator for 1-2 months as is without needing to preserve it! 
Homemade Mango Chutney
Ingredients
Instructions
Notes
