Mango Chutney Recipe
If you love bold, vibrant flavors, this easy mango chutney is a must-make. It’s sweet, tangy, slightly spicy, and incredibly versatile - perfect for pairing with cheese, grilled meats, or sandwiches. Whether you use fresh or frozen mango, this homemade version is quicker, tastier, and more budget-friendly than store-bought.
Ingredients
- 2 tsp ginger grated
- 2 cloves garlic grated
- 1 red chili finely chopped
- 2 tsp nigella seeds
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp ground cardamom
- ¼ tsp ground clove
- ¼ tsp cinnamon
- 800 grams frozen mango , thawed and diced
- 200 grams sugar
- 200 ml white wine vinegar
Instructions
- Heat a large non-stick pot with a drizzle of olive oil.
- Add the grated ginger, garlic, and chopped chili. Sauté briefly until fragrant.
- Stir in the spices and nigella seeds, and cook for another minute.
- Add mango, sugar, and vinegar. Bring to a boil.
- Lower the heat and let it simmer uncovered for 45–60 minutes. Stir occasionally.
- If mango chunks stay too firm, gently mash them with a spoon or potato masher.
- Once thickened to your liking, spoon the hot chutney into sterilized jars.
Notes
Storing: If placed into properly sterilized jars you can store the mango chutney for up to 3 months. If not sterilizing and placing in the fridge you can store it for up to 1-2 weeks.
Number of jars - Obviously, the size of jars ranges wildly so I used 4 regular-sized jam jars
Nutrition
Calories: 334kcal | Carbohydrates: 82g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 9mg | Potassium: 420mg | Fiber: 4g | Sugar: 78g | Vitamin A: 2275IU | Vitamin C: 90mg | Calcium: 39mg | Iron: 1mg