This is the best Indian mango chutney recipe, I can bet that. It is super easy to make and you can make so many variations to suit your taste.
The sweet-sour and spiced mango chutney is something you just can't stop having with everything. It is thick jam-like with large fruit bits.
Mango used for chutney is preferably firm and under-ripened with yellow flesh.
For a fresh aromatic chutney, you begin with aromatic spices. Put whole spices (except nigella or black seeds) in a pan and 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 the ground spice, this helps to sieve. Discard the remains.
Now, add nigella, ginger, garlic, salt, and oil to the pan. Cook for a 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 them in tiny chunks too. Cook for 20 minutes on medium-low heat until sauce thickens.
Transfer hot chutney to sterilized 2 glass jars. Let the chutney cool completely then cover the lid and store it in the fridge.
Use a clean dry spoon to serve.
By Mariam Sodawater