Homemade Mango Chutney (Sweet & Spicy)
Sweet & spicy mango chutney made with mangoes, aromatic Indian spices, and a kick of chillies. Easily customizable with unripe or semi-ripe mangoes.
Ingredients
- 356 g diced mangoes (measured after peeling and discarding the seed)
- 1 tablespoon mustard oil or use any cooking oil of choice
- 1 teaspoon ginger paste use ½ teaspoon for milder flavor
- 5 tablespoon raw sugar use jaggery or granulated sugar, adjust quantity to sweetness desired
- 1 teaspoon kala namak (indian rock salt)
- ¼ teaspoon salt adjust to taste
- 1.5 tablespoon vinegar I use rice vinegar
Whole Spices
- ¼ teaspoon nigella seeds kalonji
- ½ teaspoon fennel seeds saunf
- ¼ teaspoon fenugreek seeds methidana
- 1 inch cinnamom stick
- 1-2 dried red chilies broken into half (hot! adjust quantity as per taste)
Ground Spices
- ¼ teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder (medium hot, use as per taste), I use deggi mirch, use paprika or kashmiri mirch powder for milder taste
- ½ teaspoon cumin powder
Instructions
Preparation
- Using a knife, first cut off the black tip of the mango. My grandmother used to say this little step instantly takes away the astringency of the fruit. Then, peel the mangoes and discard the skin
- Dice the mango flesh into ¾-inch to 1-inch pieces. You can cut them smaller if you like, but keep in mind that smaller pieces tend to break down more quickly once they soften during cooking.
Cook Mango Chutney
- In a pan, heat the mustard oil until its slightly smoky. Switch off the stove and let the oil cool for a minute. Then, temper it with whole spices and dried red chillies. Fry the spices on low heat for 10–15 seconds, taking care not to let them burn.
- Add the diced mangoes to the pan, followed by all the ginger paste (you can used chopped too), ground spices and salt. Sauté everything together on low heat for a minute, this allows the mangoes to soak up the flavors.
- Saute the mangoes for a minute on low heat along with the spices.
- Next, add the sugar and ½ cup of water. Don’t add too much water at this stage since mangoes tend to release moisture, and the sugar also draws out juices.
- Bring the mixture to a gentle boil, then cover the pan with a lid. Let the mangoes cook covered on low heat for about 10–12 minutes, or until they soften but still hold their shape. Stir occasionally to make sure nothing sticks to the bottom of the pan. Add water if needed.
- Once the mangoes are tender, remove the lid, lightly smush a few pieces(optional). Add the black salt and vinegar and taste for seasoning. At this point, you can adjust the salt, sugar, or spice levels to your liking. If the mixture looks too thick or starts sticking, add a splash more water, just enough to loosen it slightly without making it watery.
- Continue to simmer uncovered for another 2–5 minutes so as to allow the chutney to thicken and the flavors to deepen. At the end of cooking, the mangoes should look glossy and well-coated in the spiced syrup.
- Turn off the heat and let the chutney cool down completely. It will continue to thicken as it cools.
- Store the cooled mango chutney in a clean, dry jar. It keeps well in the refrigerator for 2–3 weeks.Enjoy! Serve with flatbreads, curries, pakoras, sandwiches, and more!
Notes
- Mangoes - You’ll need firm mangoes for this recipe. I am using honey mangoes for their fruity, floral taste and aroma. When shopping, look for ones that are firm to the touch and have a yellowish-green skin because those are usually semi-ripe, slightly tart, and just right for making chutney. You should be abled to peel the mango skins using a peeler without it getting squishy- that's how firm we want them.
- I tested a batch with kent mangoes for this recipe, but I find them a bit stringy. However, if you enjoy them, feel free to go ahead and use them!
- Ofcourse, unripe (green) mangoes (kairi) will work beautifully in this recipe, just increase the sugar level to cut their tartness and cook down a bit longer.
- Use a stainless steel or enamel coated pan or cooking pot to cook this chutney. Avoid reactive metals like aluminum or uncoated cast iron, otherwise, the acid from the vinegar and mangoes can react and affect the taste and color.
Tried this recipe?Let us know how it was!