Mango Chutney
A delightful blend of sweet, tangy, and slightly spicy flavors, mango chutney adds a burst of taste to dishes and is perfect for enhancing meals like curries and sandwiches.
Ingredients
Main Ingredients
- 3 cups chopped fresh mango Use ripe mangoes for the best flavor
- 1 cup distilled white vinegar
- 1 cup granulated sugar Adjust for sweetness
- 3/4 tsp kosher salt
- 1/4 to 1/2 tsp red pepper flakes Optional, adjust based on spice preference
Spices and Aromatics
- 1 Tbsp vegetable oil
- 1/2 tsp brown or yellow mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1 small shallot or red onion, finely chopped
- 1 Tbsp chopped fresh ginger
Instructions
Cooking the Chutney
- In a medium pot over medium-high heat, heat the vegetable oil.
- Add the mustard seeds, cumin seeds, fennel seeds, and coriander seeds. Cook until the seeds start to pop, about 30 to 60 seconds.
- Add the chopped shallot (or onion) and ginger. Stir and cook for about 2 minutes until they begin to soften.
- Stir in the mango, vinegar, sugar, salt, and red pepper flakes (if using).
- Mix well and bring to a simmer.
- Cook over medium heat for 40 to 45 minutes, stirring often and mashing occasionally with a potato masher or whisk until thickened and translucent.
- Once done, let the chutney cool before transferring it to an airtight container. Chill in the refrigerator.
Notes
Store your mango chutney in an airtight container in the refrigerator for up to a month. For larger batches, consider freezing some for later use. Adjust spice levels to your preference and use ripe mangoes for optimal flavor.