With its generous chunks of juicy fresh mango, this sweet, fragrant and spicy mango chutney pairs well with cheese and all manner of Indian food.
Why a mango chutney recipe today? First of all, mango chutney is ridiculously easy and needs 5 minutes of preparation only. But there is more: it makes a wonderful dipping sauce for your holiday appetizers and it’s also a wonderful edible gift for your loved ones. Last but not least, I have a couple of delicious recipes coming soon, and they both involve mango chutney as a main ingredient. Stay tuned.
I have made mango chutney before for various occasions, and always went for a random recipe. They all worked out pretty well but for some reasons mango chutney recipes seem to be all different from each others. Everyone has its own way to prepare it, with or without raisins, with or without onions, and using various spices depending on the recipe. Honestly, it’s easy to get lost.
So I did some research to spare you some time and came up with my own version, creating a mix between several recipes I found on Indian blogs and cooking sites. I would not pretend to have the one and only mango chutney recipe that one should know, but it’s a pretty honest one with sweet and tangy flavors, that you can use for many purposes.
Mango chutney is indeed extremely versatile and pairs beautifully with various ingredients, adding this little extra something that brings a dish to the next level. I personally love to pair it with cheese (blue cheese and goat cheese in particular), and it’s a wonderful add-in to an Indian curry or a bowl of rice. For those of you who are not exclusively plant-based eaters, try it as well with salmon fillets served with black rice (great idea for your Christmas dinner by the way), with shrimps, or with various grilled meats.
Ok, so how do we prepare it? Start with the mangoes. Preferably you want to use them fresh and ripe while still firm. My little trick is to choose them ripe and store them on the fridge overnight. This way, it gets easier to peel and dice them into bite size chunks. When mangoes are not in season, you can alternatively go for frozen mangoes, thawed. Keep in mind however that fresh mango chutney will last longer than one made with frozen mangoes.
When your mangoes are ready, the rest is easy peasy! All you need is a bunch of spices and a deep sauce pan. Combine everything together, stirring carefully from time to time, and after 15 to 20 minutes, you have this fragrant melt-in-your-mouth mango chutney ready to be used along with other foods.
Because the mango chutney aromas will continue to develop, it tastes best after a couple of days. One more reason to make it ahead of time and use it as an edible gift for Christmas. Remember: nothing can beat a personalized homemade gift. See you soon for the other mango chutney recipes on the blog, but before that there will be some chocolate on Thursday. Hint, hint!
- 3 large mangoes, diced*
- ¼ cup (60 ml) apple cider vinegar
- ½ cup (100g) sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon chili flakes
- ¼ teaspoon cayenne pepper
- 6-8 black peppercorns
- 2 teaspoons whole nigella seeds
- ½ teaspoon salt
- 1 teaspoon garlic, minced
- 2 teaspoons ginger, freshly grated
- In a deep sauce pan, add vinegar, sugar, spices (cloves, cinnamon, cardamom), chili flakes, cayenne pepper, peppercorns, nigella seeds and salt. Heat the mixture for 5 minutes on medium heat, until sugar starts to dissolve and thickens.
- Add diced mango, ginger and garlic, and cook on medium heat for about 15-20 minutes until vinegar has mostly evaporated and mangoes are soft. Stir from time to time, to make sure the chutney does not stick to the bottom of the pan.
- Remove chutney from heat, pour into sterilized clean container with lid and let cool completely to room temperature before refrigerating. It tastes better after 2-3 days. Lasts for 4 weeks in the refrigerator.
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Here are some items I used for this recipe: