Easy Mango Chutney Recipe (Sweet and Spicy)
Chutney is very easy to make! This mango version is spicy, sweet and tangy, and a perfect accompaniment for meats, sandwiches, and cheese boards. It keeps for a few weeks, and there's not much work to it, except chopping the fruit small so they're easier to eat. A must-make when seasonal mangoes are abundant.
Servings 2 ½ cups
Ingredients
- 3 fresh mangoes medium ripe
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ¼ teaspoon red pepper flakes or chili flakes
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ⅛ teaspoon cardamom seeds
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup sugar white, brown or a mix
- ½ cup white vinegar
Instructions
- Peel and cut 3 fresh mangoes into small cubes.
- Heat 1 tablespoon vegetable oil in a medium skillet and add 2 teaspoons minced garlic and 2 teaspoons minced ginger. Stir for a minute and add ¼ teaspoon red pepper flakes and seeds (½ teaspoon cumin seeds, ½ teaspoon coriander seeds and ⅛ teaspoon cardamom seeds). Stir for another minute, until fragrant but not browned.
- Remove from the heat and add ⅛ teaspoon ground cinnamon and ¼ teaspoon salt. Reserve.
- Bring ¾ cup sugar and ½ cup white vinegar to a simmer in a medium saucepan or pot, stirring until completely dissolved.
- Add the mango and spice mixture. Stir and cook for 45-50 minutes on low heat until the mango is soft. If you want a smoother mixture, it might take longer to reach your desired consistency. Don’t let the liquid evaporate completely. Add a tablespoon of water if needed.
- Transfer the mango chutney to a shallow dish and let it cool. Put it into jars and refrigerate them for a few weeks, or serve immediately. This recipe hasn't been tested for canning.
Notes
Vinegar: I use distilled white vinegar most of the time and apple cider vinegar sometimes. The best quality you can afford.
Which vinegar is best for a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red or white wine vinegar, malt, and champagne vinegar (it's lighter in taste). Small batch recipe: You can easily make half the recipe. It will take less time to thicken, about 20 minutes, so finely chop everything to make sure it softens as it should. Onion: You can add ¼ cup chopped yellow onion together with the garlic and ginger.
Which vinegar is best for a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red or white wine vinegar, malt, and champagne vinegar (it's lighter in taste). Small batch recipe: You can easily make half the recipe. It will take less time to thicken, about 20 minutes, so finely chop everything to make sure it softens as it should. Onion: You can add ¼ cup chopped yellow onion together with the garlic and ginger.
