Indian Mango Chutney

5 from 5 votes

Less essential spices are marked optional. Both ground and whole spice measures are mentioned to keep it handy for everyone. Skip grinding whole spices step if using ground spices or if you don't mind having whole spices in chutney. Just remove while serving.

Course chutney

Cuisine World

Keyword mango chutney

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 35kcal

Author Mariam Sodawater

Cost 2 sterilized jars (400 ml each)

Ingredients

3.5 cup sliced mangoes use under ripened, see notes

Whole Spices

1 teaspoon cumin seeds or cumin powder
½ to 1 teaspoon red pepper/chili flakes notes 2
1- inch cinnamon
3 cloves
½ teaspoon coriander seeds
½ teaspoon fennel seeds optional
2-3 green cardamom
¼ teaspoon turmeric powder

Other

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

Instructions

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.

Make Chutney

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.

Notes

About 1 kg or 2.2 pounds of mangoes make 3.5 cups after de-seed and peeling. Use firm under ripened mangoes with yellow flesh. Don't confuse 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.
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 a lid for 8 minutes. Make sure the jar is fully immersed in water. Then remove with pair of tongs and let it cool naturally over a clean kitchen towel.
Roasting and grounding spices definitely add a boost to the flavor but you can skip this extra step if using all ground spices. Find ground substitutes below.

green cardamom: ¼ teaspoon ground green cardamom
coriander seed: ¼ teaspoon ground coriander
clove: ¼ teaspoon ground clove
cinnamon: ¼ teaspoon ground cinnamon
fennel seeds: ¼ teaspoon ground fennel

Nutrition