This Mango Chutney is a simple and delicious spread that’s packed with flavor and is perfect slathered onto just about anything!
I first fell in love with mango chutney after being poked fun at by the tulip-man for having bought a jar of it (he claimed it was way easy to make from scratch). And when it rains mango chutney it pours mango chutney, because that night my friend from Florida sent me pictures of a delicious looking mango chutney she’d cooked and canned that day.
And 2 hours later there I was, having just created the tastiest batch of mango chutney, wondering why in the world I ever bought it for $5 at the grocery.
What is chutney?
So what is mango chutney? Well a chutney is “a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India”. So this is that…with mangoes.
Ingredients in Mango Chutney
Now this south Indian-inspired mango chutney has some important ingredients. Let’s talk about them.
- 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 sour 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 don’t taste mush like yellow mustard sauce.
- 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.
Frankly, I didn’t expect this to turn out so well. But I lie not when I say that this. is. so. good. Slather it on a bagel with cream cheese and thank me later.
- 1 Tbsp flavorless oil 15 mL
- 2 cloves garlic minced
- ½ medium white onion
- 2 tsp grated fresh ginger
- ½ cup white sugar 100 g
- ½ cup white vinegar 120 mL
- 1 tsp mustard seeds
- ½ tsp cumin
- ½ tsp red pepper flakes
- ¼ tsp cinnamon
- 3 large mangoes, peeled and chopped about 3 heaping cups, frozen works too
- Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
- Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
- Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.
I originally published this mango chutney recipe back when the blog first got started, but have since updated it with new photos and easier to follow instructions!
Hi, I’m Sarah!
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