Homemade Mango Chutney is easy to make and a great topping for any sandwich or burger. I like to eat it with crackers, cottage cheese and even pastas. It has a sweet flavor and it’s not spicy at all, so your whole family can enjoy it. My children love to dip bread into it just as much as they do enjoy scooping it up with Ritz crackers.
Homemade Mango Chutney
A thick, spicy curry tastes wonderful with this sweet chutney. If you don’t want to consume it right away, preserve it in glass jars in the refrigerator for up to six months. Serve it chilled.
Chutney is a common and easy-to-make side dish with hot curry chicken. Just be in mind to wait until this sweet side dish has cooled before serving.
Yield: Makes 3 cups
- 4 mangoes, peeled, pitted, and chopped (4 cups)
- 3 tablespoons grated fresh ginger
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 sweet red pepper, seeded and chopped (about 1 cup)
- 1/2 cup raisins
- 1/3 cup sugar
- 2 teaspoons salt
- 1/2 cup white vinegar
- 1/3 cup water
- In a pot that won’t corrode, combine each component. Over high heat, bring to a boil; then, turn the heat down to low and simmer for one hour and fifteen minutes. Remove the chutney from the heat and let it cool. For up to six months, keep in glass jars in the refrigerator.
Tips for Making Mango Chutney
- Try different spices. Chutney can serve as a canvas for your favorite flavors: Add coriander seeds for vibrant, floral notes or green cardamom for mellow, fruity ones. The cooked fruit’s sweet, stewed apricot overtones will be contrasted with the pungent, spicy flavor of cumin seeds. You can adjust the heat to your preferred level or exclude it altogether for a chutney that is more mellow and sweet. Turmeric or curry powder will add warmth and a cheery, sunny hue. Aim towards equilibrium. Mango chutney needs acidity because without it, it might become overly jammy or relish-like. If you don’t have any distilled white vinegar on hand, lemon juice or apple cider vinegar will work just as well and add slightly distinct flavors to Indian recipes for mango chutney.
- Use fruit and fresh spices. Fresh and dried chiles, entire spices like mustard and nigella seeds, and blends like garam masala are all readily available in Indian markets. Most mangoes you purchase at the grocery store can be used to prepare mango chutney; however, for the finest flavor, try to use the ones that are as ripe as possible.
- mango chutney being canned. Prepare a double batch of mango chutney to keep it fresh for up to a year. Chutney should be put into clean, sanitized glass jars and sealed for 10 minutes in a water bath (or bain-marie). Maintain in a cool, dark area.
Mango Chutney Recipe
Mango chutney is a delicious, fresh condiment that tastes great as a dip or as a topping! It is quite simple to create and combines the flavors of sweet, salty, and spice. It pairs well with various types of shellfish as well as meats like chicken and hog. It tastes great as a dip for soft naan or crisp pita chips!
I can already sense spring and summer approaching! At least I can feel it here in Florida. Mangoes are ripening and getting ready to be shipped off all over the world, though, as the temperature increases and the light shines brighter here in the southern areas. The ripest mangoes are produced when the weather is warm, so now is the perfect time to create this mango chutney using some!
A variety of delectable ingredients, including ginger, brown sugar, red pepper flakes, and a lot more, are blended with ripe mangoes. The fact that the three ingredients I named there have such a wide range of flavors is what makes chutney so flavorful and nuanced. Perfectly flavorful, spicy, and sweet! This mango chutney expertly balances each taste profile, which is difficult for a recipe to do.
I prefer to keep a jar of mango chutney in my refrigerator at all times, especially in the spring and summer. It’s ideal for embellishing your typical chicken supper or for enjoying with pita chips as a noon snack. Whatever your preferred method of consumption, you’ll love having this condiment on hand in your kitchen! Almost any dish to which it is added gains a special touch from its addition.
What exactly is chutney?
The ancient Indian condiment known as chutney is available in a dizzying array of tastes, the majority of which are savory. Chutneys can be produced using fruits, vegetables, nuts, and a variety of spices. It’s often produced by simmering a variety of fruits and vegetables with a blend of delectable spices in vinegar.
Additionally, sugar is used in the preparation of fruit chutneys. One of the most well-known varieties mixes mangoes, ginger, and garlic with a spicy ingredient, such as red pepper flakes or chili powder.
Uses for Mango Chutney
Chicken, pork, and shellfish are just a few of the meats that combine well with mango chutney. Additionally, you may put it on the meal itself or top the protein with it! Even rice can be added to it to make a side meal.
It works well as a dip for crackers or naan. Spreading this condiment on toast for a quick breakfast treat is one of my favorite uses for it! It’s an enjoyable way to begin the day.
How to Make Mango Chutney
Ingredients You Need:
- Olive Oil – I like to use extra virgin olive oil but you can also go with vegetable or canola.
- Mangoes – For the BEST chutney, use fresh, not frozen mangoes. Try to find them during the months of April-October, when they’re at their ripest.
- Red Onion – Red onions have a nicely potent onion flavor, which is perfect for this recipe.
- Red Bell Pepper – The natural sweetness of a red bell pepper combined with the vibrant color makes them ideal for chutney.
- Ginger – Use FRESH ginger! Dried ginger or paste cannot compare to the flavor of fresh ginger.
- Garlic – for best results, make sure you’re using freshly minced garlic, not pre-minced.
- Light Brown Sugar
- Apple Cider Vinegar – This adds both sweetness and tangy flavor to the chutney. You can substitute with white wine vinegar if needed.
- Apple Juice
- Red Pepper Flakes – Add more or less depending on how spicy you’d like the chutney to be.
- Seasonings – Accompanying the red pepper flakes will be cumin, coriander, and cardamom, all of which add depth to the overall flavor of the chutney. Of course, you’ll need a sprinkle of coarse salt as well to help balance the other flavors.
How To Cut the Mango:
Start by placing the mango stem up on the cutting board.
Slice the mango in half, lengthwise, along the seed, approximately a quarter inch to the right and to the left of the stem.
Slice the mango flesh lengthwise and widthwise on the cutting board with the cut side up. Do not pierce the skin.
Scoop out the sliced mango flesh with a spoon.
Get the ingredients ready:
Bell pepper and red onion should be diced. Ginger root should be peeled and cut. Garlic is peeled, crushed, and minced.
The remaining ingredients should be measured and combined in a bowl.
Prepare the chutney.
Over medium heat, sauté the pepper and onions with a little olive oil. Ginger and garlic are added.
Mango is added and cooked for a little while.
In the pan, pour the liquid mixture. Mix thoroughly.
Heat to a simmer, then reduce to a low setting. For around 30 minutes, the mixture should be cooked with a lid on the pan. Stir every now and again.
Put the cover off and turn the heat up to medium-low. Allow the chutney to simmer for 15 to 20 minutes, or until part of the liquid has been boiled off. Stir occasionally.
Storing Mango Chutney
How to Store Chutney in Jars:
Divide the cooked chutney into fresh jars to begin. Place the jars in the refrigerator when the chutney has reached room temperature and been sealed tightly. Always use clean spoons while scooping up chutney, don’t forget! You run the risk of ruining the chutney if your spoon introduces bacteria to it.
This mango chutney can be kept fresh in the fridge for 6 to 8 weeks if properly refrigerated.
Make careful to clean and disinfect your cans with hot, boiling water before using them. Chutney should then be added to the cans, leaving about 1/2 inch of space at the top.
To be sure there are no air bubbles, lightly tap the cans. When processing and sealing the jars, adhere to your canner’s instructions. Area them in a cool, dark place after labeling them.
Healthy Mango Chutney Recipe
Rating: 4 stars
about 3 cups
1 hr 30 min
1 hr 15 min
- 1 tablespoon vegetable oil
- ½ yellow onion, chopped
- 1 small red chili, stem removed and small diced, or ¼ teaspoon red pepper flakes
- ¼ cup chopped fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon garam masala
- ½ teaspoon mustard seeds or nigella seeds
- 3 cups roughly chopped fresh mango (peeled and pitted)
- ½ cup golden raisins (optional)
- 1 ½ cups sugar, or jaggery
- ¾ cup white vinegar or lemon juice
- Kosher salt
- In a large pot over medium heat, warm 1 tablespoon of vegetable oil. When the onion is transparent and soft, add it and continue cooking.
- Stir in the chile, ginger, and garlic, and simmer for 30 to 60 seconds or until fragrant.
- Combine by adding the garam masala, mustard seeds, or nigella seeds.
- Include the mango dice, raisins, sugar, white vinegar, and salt. Bring the mixture to a boil after giving it a thorough stirring.
- Once the chutney has to a boil, lower the heat and simmer it for up to an hour, or until it resembles a thick jam with some of the larger mango pieces still in tact. Put the chutney in a spotless glass container. Prior to covering and putting it in the refrigerator, let it cool to room temperature.
Health Benefits of Mango
1. Rich in protective antioxidants
Gallotannins and mangiferin, two plant substances having protective and antioxidant effects, are abundant in mangoes. Both have been investigated for their potential to reduce the oxidative stress brought on by regular life and exposure to pollutants.
Many of these substances can be found in and immediately below the skin, just like other plant-based diets. Mango peel may help reduce obesity, according to a 2012 study that examined the peel of the fruit. This is because of the plant compounds that are found there.
- Can promote digestion
A 2018 pilot study found that eating mango over a 4-week period significantly reduced the symptoms of chronic constipation in those who had it, possibly as a result of the fruit’s fiber content as well as other chemicals. It’s interesting to note that plant compounds found in mango tree leaves appear to have potential antidiarrheal properties.
An earlier experiment on mice demonstrated that adding mango to their diets enhanced the gut microbiota of obese mice that were eating a high-fat diet. According to studies, the polyphenols in the fruit, which act as protecting substances like gallo-tannins, may be the cause of this. The gastroprotective effects of the mango’s phytochemicals have also been researched; they provide the digestive tract both anti-inflammatory and antioxidant capabilities, and they may even help lessen inflammation in situations like ulcerative colitis.
- Might keep skin and hair in good condition.
Both vitamins A and C are present in mangoes in a reasonable amount. Collagen is a protein that serves as a structure for skin, keeping it firm and supple, and vitamin C is involved in its synthesis. A vitamin C shortage can impede wound healing and exacerbate fine lines and wrinkles. Vitamin C is one of the most significant antioxidants, protecting against environmental damage. Vitamin C is also necessary for the development of collagen in our hair as well as for aiding in the absorption of iron, a crucial mineral for healthy hair growth.
Vitamin A is necessary for the growth of all cells, including those in the skin and hair, and some studies indicate that it may have potential anti-aging benefits. The formation of sebum, the oily material that moisturizes our skin and scalp, is one of vitamin A’s key functions.
- Encourages heart health
Mangiferin may have heart preventive effects, including less inflammation, according to a 2016 animal study. Additional animal research indicate the same plant component may help maintain a healthy level of cholesterol.
Although these animal studies are encouraging, there aren’t many human trials, and additional study is required to see whether these advantages also apply to people.
- Encourages eye health
The mango’s orange flesh indicates that it is full of carotenoids, which promote eye health. They specifically supply lutein and zeaxanthin, two carotenoids that are essential for the retina of the eye and protect it from UV light and the blue light emitted by electronic devices. In the fight against the symptoms of age-related macular degeneration, lutein and zeaxanthin are particularly beneficial.