The summer season brings fresh and juicy mangoes. And making spicy mango chutney is a ritual in most Indian homes. This is the best mango chutney recipe, I can bet that. It is super easy to make and you can make so many variations to suit your taste. So are you ready to enjoy the most favorite Indian Condiment?
What does Indian mango chutney taste like?
The sweet-sour and spiced mango chutney is something you just can't stop having with everything. It is a thick jam-like with large fruit bits. It has a strong vinegar and spiced aroma. Those who have a palette for sour candies and sour patches enjoy it even more.
What is mango chutney?
Mango Chutney is a condiment made of mango, spices, distilled vinegar, and sugar. It has sweet and sour taste with a spicy tinge. The condiment can be served with curries and rice. You can also use it to make glazed mango chutney chicken. Find more about best mango chutney brands here.
Difference between mango chutney and mango pickle.
Mango pickle and mango chutney are absolutely different even in appearance. Mango chutney is made with under ripened or ripe mangoes while mango pickle is made with hard green mangoes that have white flesh.
Mango pickle has mango chunks that are marinated or kept in sunlight to release mango water and then assembled. Pickle also needs resting time for several days before the mango chunks are soft and delicious to eat. Pickles can be stored in the pantry and stays good at room temperature for a year or two and sometimes more with all precautions. While mango chutney needs to be stored in the fridge and has little shelf-life.
Ingredients in Indian mango chutney?
The basic ingredients that you need to make mango chutney are very easily available. They are mango, sugar, distilled white vinegar, and red chili. Mango used for chutney is preferably firm and under ripened with yellow flesh. Other than these you add a number of Indian whole or ground spices like black seeds, fennel, cinnamon, cardamom, turmeric, black pepper, ginger, and garlic. While these spices greatly add to the flavor. They are not essential. So if you do not have one or two spices like fennel or cardamom. You can skip it.
Substitute whole spices to ground spices
While all chutney spices are easily available in an Indian pantry or Indian store, I understand, it not common in every pantry. So I'm sharing measures for both ground and whole spices in the recipe card.
The recipe includes methods of how to ground spices and sieve it. For most Indians adding whole spices in chutney would be ok. As we are used to discarding it like bones while eating. For those who hate whole spices in food may add ground spices or grind your spices.
My mother-in-law would make simple chutney with just cumin and red chili as only spices and it still tastes great so if you do not have all those spices. Stick to cumin and red peppers and it'll still taste yum. Find more about Indian Spices and it's used here.
What do you eat mango chutney with?
You can eat mango chutney with rice, meat roast, Indian style curries, and almost anything. It tastes great even with plain bread or naan. It can be paired with biryani, pulao, kebab, or paratha. You can use it as spread in a sandwich or you may use it to glaze your chicken. So the possibilities are endless.
How to thicken mango chutney?
If after cooling you feeling that your mango chutney is not thick enough then you can transfer it back to the pot and simmer until it is thickened. Remember Chutney thickens as it cools. Another thing you may do is to add less vinegar as it is the only liquid that goes in chutney.
Can you freeze?
Yes, you can freeze mango chutney for up to 12 months and it should defrost into pretty much of its original condition. Another way to store Mongo chutney for long is canning hot chutney in sterilized airtight jars.
Can you store it in the pantry?
You can store mango chutney at room temperature for a couple of days, but keep it cool and clean.
How to store mango chutney in the fridge?
It is best stored in the fridge in an airtight jar. It can last well for more than two months or more. The chutney is good until it has the same taste and smell. If it develops fungus or molds or has a bad smell and different texture. Discard it. The best way is to store the chutney in small jars and use one jar at a time. Use a clean dry spoon to serve chutney.
How to make Spicy Indian mango chutney?
For a fresh aromatic chutney, you begin with aromatic spices. Put whole spices (except nigella or black seeds) in a pan dry roast it for a minute on medium-low heat until fragrant. (Skip this step if using ground spices. If using a few ground spices and a few whole spices, roast the whole spices only.) You can substitute chili flakes with any dry red peppers.
Sieve the ground spices through a fine strainer in the pan, rub your index finger over ground spice, this helps to sieve. Discard the remains.
Now, add nigella, ginger, garlic, salt, and oil in the pan. Cook for few seconds until it sizzles.
Reduce heat and add sugar and vinegar. Cook for 5 minutes until sugar dissolves.
Add the under-ripened mango slices. We like slices best but can cut it in tiny chunks too. Cook for 20 minutes on medium-low heat until sauce thickens. Stir occasionally in the beginning and frequently when sauce begins to thicken.
Transfer hot chutney to sterilized 2 glass jars. Let the chutney cool completely then cover lid and store in the fridge. Use a clean dry spoon to serve.
Hungry for more chutney? Check these.
Want more mango recipes? Check these.
Spicy Mango Chutney, Indian Style
- 3.5 cup under ripened mangoes, sliced, note135
- 1 teaspoon cumin seeds, or 1 teaspoon cumin powder
- ½ to 1 teaspoon red pepper/chili flakes , notes 2
- 1- inch cinnamon , or ¼ teaspoon cinnamon powder
- 3 cloves, or ¼ teaspoon ground clove
- ½ teaspoon coriander seeds, or 1 teaspoon ground coriander, optional
- ½ teaspoon fennel seeds, optional
- 2-3 green cardamom , or ¼ cardamom powder, optional
- ¼ teaspoon turmeric powder
- 1½ teaspoon nigella, optional, notes 1
- ½ tablespoon minced garlic, or less
- ½ tablespoon minced ginger, or less
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon oil
- 1 cup white vinegar
- 2 cups sugar
Roast and Ground Whole spices: (if using ground spices instead of whole, then skip dry roasting that spice and add in next step.) notes 4
- Place all ingredients in the whole spice list in a pan and dry roast for 30 seconds until fragrant then remove to a plate to cool.
- Grind whole spices into a fine powder and sieve it through a fine strainer. Discard the remains.
- Heat oil in a pan then add the prepared spice mix, ginger, garlic, salt, black pepper, and nigella seeds. Let it sizzle for 2 seconds then add vinegar and sugar. Cook for 5 minutes on medium heat until sugar dissolves. Then add mango slices.
- Cover and cook chutney for 10 minutes. Then remove the lid and cook for another 10 minutes. Adjust heat as needed and stir frequently after sauce begins to thicken.
- Fill hot chutney in sterilized jars. (note 6) Let the chutney cool completely then place the lid tightly and store in the fridge. Use a clean dry spoon to serve each time. Chutney can be frozen too.
- About 1 kg or 2.2 pounds mangoes make 3.5 cups after de-seed and peeling. Use firm under ripened mangoes with yellow flesh. Don't confuse with raw mangoes with white. Avoid raw mangoes.
- Substitute red pepper flakes, with any dried red chili. Or just add 1 freshly chopped red chili in chutney with mango slices.
- Nigella seed is also called black seeds or kalonji. They taste amazing in chutney, It's optional but recommended.
- Roasting and grounding spices definitely add a boost to the flavor but you can skip this extra step if using all ground spices.
- Skip grinding spices if you don't mind having whole spices in chutney and can remove them like bones while serving.
- To sterilize the jar, simply bottle the glass jar with lid for 8 minutes. Make sure the jar is fully immersed in water. Then remove with pair of tong and let it cool naturally over a clean kitchen towel.