Mango chutney is an easy dip for any starter. If you have a sweet tooth like mine, you will definitely enjoy this chutney. You can serve with bread or any flatbread like naan or paratha. Mangoes make every summer special. We all love them to bits. Whether its Alphonso, Calypso, Kesar or Kensington Pride.
I love eating them raw and also use them in loads of recipes. I love making the puree and storing it in freezer for a treat once season ends. Whether it is mango salsa or mango mousse. If you want an easy breakfast, add them to your overnight oats or vegan chia pudding. If you are in mood for sweets, there is nothing like mango kulfi mango fudge and peda. You can also make a raw mango chutney too when the season begins.
Equipment
- Saucepan
- Knife
- Wooden spatula
Ingredients
- Ripe mangoes
- Oil
- Onion
- Ginger
- Sugar
- Apple cider vinegar/ white vinegar
- Garam masala
- Cardamom powder
- Raisins
Refer to recipe card for details.
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How to make mango chutney?
- Scoop the mango pieces in a bowl.
- Heat oil in a sauce pan and chopped onions, ginger to it.
- Once, onions are pink, add chopped mangoes to the pan. Mix well.
- Add vinegar, sugar, garam masala and cardamom powder to it,cook on low flame, allow it to come to boil
- Now add raisins to it and mix well.
- Let it cook until it thickens to a chutney like consistency.
- Store in a clean glass jar in a refrigerator for next few weeks, always use a clean and dry spoon to serve
Mango chutney recipe
Equipment
- saucepan
- wooden spatula
- knife
Ingredients
- 1 kg Ripe mangoes Yields 3 cups of chopped mango pieces.Ad more sugar if the mangoes are not too sweet.
- 2 tbsp. Coconut oil or any vegetable oil
- ¼ cup onion or 1 small onion chopped
- 2 tbsp. ginger crushed
- ¼ cup white vinegar or apple cider vinegar
- ¾ cup sugar or as per taste
- 1 teaspoon garam masala adjust this as per your liking.
- ½ teaspoon cardamom powder
- ¼ cup raisins or any dried berries, chopped.
Instructions
- Scoop the mango pieces in a bowl.
- Heat oil in a sauce pan and chopped onions, ginger to it.
- Once, onions are pink, add chopped mangoes to the pan.Mix well
- Add vinegar, sugar, garam masala and cardamom powder to it,cook on low flame, allow it to come to boil
- Now add raisins to it and mix well.
- Let it cook until it thickens to a chutney like consistency.
- Store in a clean glass jar in a refrigerator for next few weeks, always use a clean and dry spoon to serve
Variation & Substitution
You can add shallots instead of onions or omit it as per your choice.
You can alter the quantity of garam masala to suit your taste. Add jalapeno chilies as well if you like, if you like it hot in your cooking.
You can also make a pineapple chutney in a similar fashion. Another great recipe is plum chutney. Tastes great with a baguette.
Storage
Store it in refrigerator up to 1 week, in a glass jar.
FAQs
You can serve it with cheese or in sandwiches. Water it down to make glaze on meat.
It was invented in India and has been around since 500BC.
Top tips
Always use a wooden spatula while cooking with enamel cookware. Refrigerate it once chutney has cooled. Always use a clean dry spoon to take out your chutney else it will spoil easily.
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