Traditional Mango Chutney
Bursting with the vibrant flavors of ripe mangoes and warm spices, this Traditional Mango Chutney is a delightful fusion of sweet, tangy, and subtly spicy notes. Perfectly balanced with aromatic ginger, garlic, cumin, and turmeric, this easy-to-make chutney is simmered to a luscious, jam-like consistency that complements everything from curries and grilled meats to cheese platters and sandwiches. Optional crushed chili flakes and raisins add a customizable touch, letting you tailor the recipe to your taste. With just 15 minutes of prep time and simple pantry staples, this homemade condiment is a must-try for preserving the sunny essence of mangoes. Try this versatile and fragrant mango chutney today—it’s the ultimate pairing for bold and flavorful dishes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized (about 1.5 lbs total) ripe mangoes
- 1 cup white granulated sugar
- 0.75 cup white vinegar
- 1 tablespoon ginger root, grated
- 2 garlic cloves, minced
- 1 teaspoon yellow mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon crushed red chili flakes (optional)
- 0.5 teaspoon salt
- 0.5 cup raisins (optional)
- 0.5 cup water
Instructions
Peel the mangoes and slice the flesh away from the pits. Chop the mango flesh into small cubes and set aside.
In a large saucepan, combine the sugar, white vinegar, and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture begins to simmer.
Add the grated ginger, minced garlic, mustard seeds, ground cumin, ground coriander, ground turmeric, and crushed red chili flakes (if using) to the saucepan. Stir well to combine.
Add the chopped mangoes to the spiced mixture along with the salt. Stir gently to coat the mango pieces evenly in the mixture.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 35-45 minutes, stirring occasionally to prevent sticking.
If using raisins, add them during the last 10 minutes of cooking. They will plump up and absorb the flavor of the chutney.
Once the mixture has thickened to a jam-like consistency, remove the saucepan from the heat. Let the chutney cool slightly.
Transfer the chutney into sterilized glass jars while still warm, leaving a small gap at the top. Seal tightly and allow to cool completely before storing.
Store the chutney in the refrigerator, where it will keep for up to 3 months. For longer preservation, process the jars in a water bath for canning.
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 686.4 g | 250% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 630.0 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 5504 mg | 117% | |
*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.
