Mango Orange Chutney
Bright, zesty, and packed with an irresistible blend of sweet, tangy, and spicy flavors, this Mango Orange Chutney is the ultimate condiment to elevate your meals. Made with juicy ripe mangoes, freshly squeezed orange juice, and a vibrant medley of spices like cumin, turmeric, and cinnamon, this chutney boasts a perfect balance of warmth and freshness. Toasted mustard seeds and red chili flakes add a subtle kick, while raisins lend a gentle sweetness for a complex, layered taste. Perfect as a topping for grilled meats, a spread for sandwiches, or a dip for crackers, this versatile chutney is easy to make in just 45 minutes and can be stored for up to two weeks. Bring a touch of tropical flair to your table with this homemade Mango Orange Chutney—a vibrant twist on classic chutney recipes!
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Recipe Information
Ingredients
- 2 medium-sized ripe mangoes
- 1 large orange (juice and zest)
- 0.5 cup white sugar
- 0.25 cup white vinegar
- 1 small, finely chopped red onion
- 1 tablespoon, grated fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground turmeric
- 0.25 teaspoon (adjust to taste) red chili flakes
- 0.5 teaspoon salt
- 0.25 cup raisins
Instructions
Peel the mangoes, remove the pits, and dice the flesh into small cubes. Set aside.
Wash and zest the orange, being careful to avoid the bitter white pith. Squeeze the juice and set both juice and zest aside.
Heat a medium saucepan over medium heat. Add the cumin seeds and mustard seeds, and toast them for 1-2 minutes until they become aromatic and start to pop.
Add the finely chopped red onion and grated ginger to the saucepan. Sauté for 3-4 minutes until softened and fragrant.
Stir in the ground cinnamon, turmeric, and red chili flakes. Cook for 30 seconds to bloom the spices.
Add the diced mangoes, orange juice, and orange zest to the pan. Stir well to combine.
Add the sugar, white vinegar, raisins, and salt. Allow the mixture to come to a gentle simmer.
Reduce the heat to low and continue to simmer for 20-25 minutes, stirring occasionally. The mixture should thicken and the mangoes should break down slightly.
If the chutney becomes too thick, add 1-2 tablespoons of water to reach your desired consistency.
Taste and adjust seasoning if needed, adding more sugar or spices to balance flavors.
Once the chutney is thickened and glossy, remove it from the heat. Allow it to cool to room temperature.
Transfer the chutney to a clean, airtight jar or container. Store in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 218.1 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1791 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
