Mango Chutney
This homemade mango chutney is sweet, tangy, and warmly spiced. Simmered until glossy, it pairs perfectly with samosas, grilled meat, curries, and cheese boards. It’s one of those homemade condiments that earns a permanent spot in the fridge.
Equipment
- Large heavy-bottomed pot
- Wooden spoon or spatula
- Knife and cutting board
- Clean glass jars
Ingredients
- 1 tablespoon neutral oil
- 1 inch fresh ginger finely grated
- 2 cloves garlic finely minced
- 1 red chili thinly sliced
- 2 teaspoons nigella seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 5 large ripe mangoes peeled and diced
- 2 cups granulated sugar
- 1 cup white vinegar
Instructions
- Heat a large heavy-bottomed pot over medium heat and add the oil.
- Add the ginger, garlic, and red chili. Cook for about 1 minute, stirring continuously, until fragrant. Keep the heat moderate so the garlic does not brown.
- Stir in the nigella seeds, coriander, cumin, turmeric, cardamom, cloves, cinnamon, and salt. Let the spices bloom for about 30 seconds, stirring constantly.
- Add the diced mangoes, sugar, and vinegar. Stir thoroughly to combine and dissolve the sugar. Increase the heat and bring the mixture to a rolling boil.
- Reduce to medium-low and simmer uncovered for 50-60 minutes, stirring occasionally. As the chutney thickens, stir more frequently to prevent sticking.
- Cook until the mango is completely tender, and the mixture reduces to a thick, glossy consistency that coats a spoon. Lightly mash some of the mango pieces if you prefer a softer texture, keeping some chunks for body.
- Remove from heat and allow to cool completely before transferring to jars.
Notes
- Use ripe but firm mangoes. Overripe mangoes break down too quickly and can make the chutney overly soft.
- White vinegar keeps the flavor sharp and clean. Apple cider vinegar can be used, but it will slightly deepen the color and sweetness.
- Nigella seeds add a subtle onion-like aroma that makes this taste more traditional.
- Simmer uncovered. Covering traps moisture and prevents proper thickening.
- Stir more frequently during the last 15 minutes. Sugar concentration increases as it reduces and can scorch.
- The chutney will thicken noticeably as it cools. Do not over-reduce in the pot.
- If your mangoes are extremely sweet, increase the vinegar by 1 to 2 tablespoons for balance. If your mangoes are slightly tart, an extra 1 to 2 tablespoons sugar will smooth the finish.
