Mangoes are one of my favorite fruit and this chutney is one of my favorite Indian condiments. I have been known to enjoy it with all kinds of dishes, so why not make my own at home? That way I can enjoy it more to my own specifications and I prefer it to the store-bought one. I have put together my recipe for my favorite sweet spicy mango chutney below. I am sure once you try it, you will wonder why you ever bought it.
The Ingredients for Sweet Spicy Mango Chutney
A few spices, a few other ingredients, and voila! You have a delicious chutney.
The Ingredients List for Sweet Spicy Mango Chutney:
- 2 tablespoons vegetable oil
- 2 shallots or 1/2 small onion
- 1 clove garlic
- 1 inch ginger
- 1 red or green chili (optional)
- 1 cup white sugar
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cardamom powder
- 1/2 teaspoon turmeric
- 1/3 teaspoon ground cloves
- 2 cups semi-ripe mango
- 1/2 cup white vinegar
- salt to taste
Cooking the Sweet Spicy Mango Chutney
Let’s start with finely chopping the onions, garlic, and chili and grating the ginger. In a small saucepan, heat the oil and add the onions, garlic, chili, and ginger. Cook on low heat for about 4-5 minutes. This is just to allow the onions to soften a little. Do not brown them. That will give the chutney a slightly burnt flavor and we don’t want that. Once the onions have softened, add the cumin, coriander, cardamom, turmeric, and cloves to the pan and mix well.
Preping the Mango
Peel and chop the mango into small pieces. I chop mine into 1 cm cubes so that it cooks evenly and faster. It also helps in evenly distributing the flavors all over the chutney. Add it to the pan, along with the sugar, and the vinegar. Also, add salt to taste. I like to add about 1 teaspoon of salt, but you can add as much or as little as you like.
Turn the temperature of the stove to medium-high and bring everything to a boil. Then lower the temperature and let the chutney simmer for about 25 – 30 mins. Continue to stir occasionally. When you first start the cooking process, the chutney will be bright yellow. As the cooking process continues, the fruit loses its liquid and the chutney becomes runny.
As you continue to cook, the color changes. It starts to get darker as the liquid starts to dry up. I like my chutney rather on the dry side. If you prefer it more on the runny side, stop the cooking process a little sooner. Also, keep in mind that the chutney will get thicker as it cools. When you put it in the fridge, it will thicken up a little more.
Putting the Sweet Spicy Mango Chutney into Jars
Once the chutney is ready, you can remove the pan from the heat and allow it to cool completely in the pan. You will notice it thicken as it cools in the pan. After it has cooled completely, you can transfer it into an air-tight container and store it in the fridge. I tend to put it into two separate containers. One for everyday use and one for use after the first one has been used up.
The chutney will last up to 3 months in a fridge. Enjoy it with a variety of foods, including as a side to my leftover lentil flatbread. My daughter enjoys hers on a piece of rice cake as a snack.
I use my chutney as a marinade. Try to thin it with a little water and marinate your chicken with it for about half an hour and then barbecue it. I am certain you will thoroughly enjoy it.
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Sweet Spicy Mango ChutneyCourse: SideCuisine: IndianDifficulty: Easy
Mango chutney, is slightly tangy, slightly sweet, and spiced to perfection. Enjoy it as an accompaniment, for marinades, or even as a dip. Try it on toast as a snack and you will love it.
2 tablespoons vegetable oil
2 shallots or 1/2 small onion
1 clove garlic
1 inch ginger
1 red or green chili (optional)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cardamom powder
1/2 teaspoon turmeric
1/3 teaspoon ground cloves
2 cups semi ripe mango
1 cup white sugar
1/2 cup white vinegar
salt to taste
- Finely chop the onion, chili, and garlic. Grate the ginger. Peel and chop the mango into small cubes – about 1 cm in size.
- Heat the oil in a saucepan and add the onions, garlic, red chili, and ginger to the pan. Cook on low heat for about 4-5 mins, so the onions soften.
- Add all of the spices to the pan and mix well. Add the mango, sugar, and vinegar, and salt to the pan and mix well. Bring to a boil and then simmer for about half an hour. The chutney will change its color and become darker.
- Once cooled, transfer into an air tight container and store in the fridge. It can be stored for up to 3 months.