How To Make Mango Chutney Sauce

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Have you ever wondered if you could learn how to make mango chutney sauce from fresh mangoes? Well, now you can! Making your own chutney is insanely easy. All you need is a blender and some fresh ingredients. The sauce can be used for appetizers or on top of samosas and chicken wings. You will have to give your chutney a couple to weeks to thicken as it will start out runny. But after two weeks in the fridge it will look like this:

Mango chutney

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:2 hrs
  • Easy
  • Makes 3 x 300ml jars

Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too

  • Freezable
  • Gluten-free
HighlightNutrientUnit
kcal35
low infat0.1g
saturates0g
carbs8g
sugars8g
fibre0.3g
protein0.2g
salt0.14g

Ingredients

  • 6 firm but ripe mangoes (about 1.5kg)
  • 500ml white wine vinegar
  • 450g granulated sugar
  • 1 tbsp cumin seeds
  • 2 tsp coriander seeds
  • 10 cardamom pods
  • 2 tsp nigella seeds
  • ½ tsp cayenne pepper
  • ½ tsp turmeric
  • 3 garlic cloves , crushed
  • 8 whole cloves
  • thumb-sized piece of ginger , grated
  • 1 fat red chilli , seeds removed and finely chopped

Method

  • STEP 1Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
  • STEP 2Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
  • STEP 3Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

How long does mango chutney last?

The vinegar and sugar in mango chutney act as preservatives for the fruit. Covered in the fridge but not jarred, your chutney will last a good few weeks. It might seem obvious, but as tempting as it is to double-dip when serving chutney as part of a curry spread, be careful to always use a clean spoon so as not to introduce anything that might encourage mould.

If you want to make a large batch of chutney, you have a few different options to preserve it. If you sterilise Kilner or jam jars and fill them with your chutney, the chutney will keep for up to two years unopened in a dark, cool place. Once opened, keep chilled and use within two months.

Can I freeze mango chutney?

For an even easier method, you can freeze mango chutney in small freezer bags or food containers. While some advocate for using ice cube trays, small weaning pots designed for baby purées can be a good investment for condiments and sauces that you use in small quantities. This method dispenses with any need to sterilise jars, too. When ready to eat, just transfer a portion to the fridge and defrost overnight.

Can you use canned or frozen mango instead of fresh?

Canned mango is suitable for making chutney. Drain all the syrup away and taste the final chutney, as it may require more acidity to balance the extra sugar from the syrup. You may not have to cook the mango for as long as fresh fruit either, as canned mango tends to be already part-cooked and fairly soft.

If using chunks of frozen mango, defrost first to remove excess ice and drain this off before making your chutney.

How to serve mango chutney

Mango chutney is the perfect condiment for a spicy or creamy curry, often alongside natural yogurt. Try serving it alongside Roopa Ghulati’s homestyle chicken curry or our lamb vindaloo; or, for a milder curry, our South Indian fried fish & tomato curry should hit the spot.

The sweetness of mango chutney works wonders with salty cheese as in these campfire toasties. Or, you could try using naan as we’ve done with our mango chutney & cheese naan toastie.

The sticky-sweet texture and flavour of mango chutney works very well as a glaze in these mango & lime chicken wings and baked feta with lentils.

Mango Chutney

This Mango Chutney is a simple and delicious spread that’s packed with flavor and is perfect slathered onto just about anything!

Labeled jar of mango chutney on a blue background

I first fell in love with mango chutney after being poked fun at by the tulip-man for having bought a jar of it (he claimed it was way easy to make from scratch). And when it rains mango chutney it pours mango chutney, because that night my friend from Florida sent me pictures of a delicious looking mango chutney she’d cooked and canned that day.

And 2 hours later there I was, having just created the tastiest batch of mango chutney, wondering why in the world I ever bought it for $5 at the grocery.

What Is Mango Chutney?

So what is mango chutney? Well a chutney is “a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India”. So this is that…with mangoes! It’s a sweet and spiced jelly-like condiment that’s perfect on both sweet and savory dishes.

Ingredients In Mango Chutney

Now this south Indian-inspired recipe has some important ingredients. Let’s talk about them.

  • White Vinegar: It smells terrible, but it does wonders. Not only does vinegar provide the acidity to ward off bacterial growth (important for canning), but it adds a touch of sour that balances out the sweet and savory.
  • Mustard Seeds: These are common in Indian cuisine and take this condiment from “good” to “so so so great”. If you’re like me and don’t like the taste of mustard, fear not. These don’t taste mush like yellow mustard sauce.
  • Sautéed Garlic, Onion, and Ginger: The base of most good stir fries starts with these major players, and the same holds true with our chutney.
  • Mangoes: And of course, the mangoes. Chutneys are especially great for preserving any leftover or excess fruit you may have. So find your ripest, almost-ready-to-go-bad mangoes, chop ‘em up, and throw them in.

Frankly, I didn’t expect this to turn out so well. But I lie not when I say that this. is. so. good. Slather it on a bagel with cream cheese and thank me later.

What Is Chutney Used For

  • Serve it alongside our Indian-inspired Chickpea Tikka Masala
  • Or our Chana Dal Curry
  • Slather it onto a cream cheese bagel
  • Or onto a piece of fresh naan bread
  • Use it to flavor your stir fries

This is one of my favorite condiments to keep in the fridge for adding instant flavor to dishes. I think you’re going to love it!

Mango Chutney

Prep:15 minutes

Cook:1 hour

Total:1 hour 15 minutes

Calories:75kcal

Servings:2

This Mango Chutney is a simple and delicious spread that’s packed with flavor and is perfect slathered onto just about anything!

Ingredients

  • ▢1 Tbsp flavorless oil 15 mL
  • ▢2 cloves garlic minced
  • ▢½ medium white onion
  • ▢2 tsp grated fresh ginger
  • ▢½ cup white sugar 100 g
  • ▢½ cup white vinegar 120 mL
  • ▢1 tsp mustard seeds
  • ▢½ tsp cumin
  • ▢½ tsp red pepper flakes
  • ▢¼ tsp cinnamon
  • ▢3 large mangoes, peeled and chopped about 3 heaping cups, frozen works too

Instructions

  • Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
  • Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
  • Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

Tips & Tricks

Less sugar: If you’re into sugar substitutes, they work well in this recipe. I’ve used Truvia, a natural Stevia sweetener, with success!

Mango Chutney

This Mango Chutney recipe is packed with flavor from fresh mangos, onion, bell pepper and spices. Enjoy it with sweet or savory dishes, or with a side of Naan.

Mango Chutney in a glass jar, ready to serve.

Whenever we venture out for Indian food (which happens as often as possible!) I always order Mango Chutney to go with our meal. The last time we ate out, I knew I wanted to recreate some for you all, because it’s one of my favorite condiments! We enjoy it most served on grilled pork tenderloin or chicken, a scoop added to chicken salad, or with tikka masala and naan. It’s so easy to make and versatile and the homemade version can’t be beat!

What is a Chutney?

A chutney is a delicious spicy condiment that originated in India. It is made with vinegar, sugar, spices, and fruits or vegetables. This mango chutney is used for both sweet and savory dishes.

I try to find champagne mangos for chutney, because of their extra smooth velvety texture, but you can really use any type of mango!

How to make Mango Chutney:

Chopped mangos in a bowl.
  • Sauté onion and bell pepper in a stockpot with oil. Add ginger, garlic, and spices.
Diced bell pepper and onion in a skillet, sautéing.
  • Add diced mangoes, sugar, and vinegar.
Sugar, vinegar, mangos added to a pot with onion and diced peppers to make mango chutney.
  • Simmer for 40 minutes to 1 hour.
Mango Chutney cooking a large skillet, with a wooden spoon.
  • Mash with a potato masher for a smoother consistency (optional).

How to use it:

  • Served with Meat dishes (chicken, lamb, pork).
  • Thin it to glaze chicken or as a marinade.
  • Over Brie or cream cheese, with crackers just like we do with our Jalapeño pepper jelly.
  • Add a scoop to chicken salad for sandwiches.
  • Dipping sauce.
  • Spread in sandwiches.
  • On homemade bread or naan.

Make Ahead and Freezing Instructions

To Make Ahead: Mango Chutney can be made ahead and stored in the refrigerator in an airtight container for up to 2 weeks.

To Freeze: Store in a freezer safe container in the freezer for 6 months. Thaw overnight in the refrigerator before using.

Mango Chutney in a glass jar, ready to serve.

Mango Chutney

This Mango Chutney recipe is packed with flavor from fresh mangos, onion, bell pepper and spices.

COURSESIDE DISH

CUISINEINDIAN

SERVINGS20

CALORIES96

COST5

 PREP 20 MINS

 COOK 1 HR

 TOTAL 1 HR 20 MINS

Equipment

  • Knife
  • Peeler
  • Potato Masher

Ingredients US CustomaryMetric 1x2x3x

  • ▢1 Tablespoon canola oil
  • ▢2 teaspoons fresh ginger , finely minced
  • ▢2 cloves garlic , minced
  • ▢½ cup red onion , finely chopped
  • ▢½ cup red bell pepper , finely chopped
  • ▢1 fresh red chili , seeds and veins removed OR ¼ to ½ teaspoon crushed red chili pepper flakes, to taste
  • ▢1 1/2 teaspoons curry powder
  • ▢1/4 teaspoon salt
  • ▢4 large mangoes , peeled and diced
  • ▢1 1/2 cups granulated sugar
  • ▢1 cup apple cider vinegar or white vinegar

Instructions 

  • Dice the mangos (here’s my resource for how to cut a mango).
  • Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
  • Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
  • Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

Notes

Yield: Makes a little more than 2 half pints.

Make Ahead instructions: Mango Chutney can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 weeks.

Freezing Instructions: Store in a freezer safe container in the freezer for up to 6 months.

To Can Chutney: Pour the hot mixture directly into sterilized jars. Top with new, cleaned lids and rings and process in a water bath for 10 minutes (or a longer if at high altitude). Allow to rest at room temperature on your counter for 24 hours, then store in a dark, cool place for up to one year.

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