This Indian Homemade Mango Chutney is a classic condiment made with fresh mangoes and aromatic spices. With its sweet and spicy flavours, it tastes just like the mango chutney served with poppadums in your favourite Indian restaurants. Perfect as a side for curries and appetisers, this chutney is a must-try for anyone who loves Indian cuisine.
About this Homemade Mango Chutney recipe
This Homemade Mango Chutney recipe is not only delicious but also super easy to make in just about an hour of cooking time. The secret to making this chutney is simmering diced mangoes with a blend of aromatic spices, resulting in a perfect balance of sweet, spicy, and fruity flavours that will leave you wanting more.
One of the best things about making your own chutney is that you have complete control over the level of spices to suit your taste. Plus, the recipe requires minimal preparation, making it a breeze to whip up at home.
The added bonus is that once you make a large batch, this chutney can be preserved for a couple of months to a year. This homemade chutney tastes as delicious as Geeta’s premium mango chutney and is truly lip-smacking.
Did you know, this Mango Chutney is also a component of the famous trio of starter dips, which includes Yogurt Mint Sauce and Red Onion Chutney, served with poppadoms? So why not give it a try and add some excitement to your next curry night.
Below is a picture of pot of mango chutney simmering on my stove top.
Why should you make this recipe?
- Easy to customise the flavours to your liking. You can adjust the spices and sweetness to make it as mild or as spicy as you prefer.
- Homemade mango chutney is free from preservatives and additives, ensuring that you know exactly what goes into your food.
- It is a cost-effective option when compared to buying it from a store, as you can make a larger batch for less money.
- Making your own mango chutney is a fantastic way to use up ripe mangoes, reducing food waste and ensuring that you get the most out of your fruit.
- This chutney recipe is suitable for Vegans and Vegetarians, making it a versatile condiment that can be enjoyed by a wide range of people with different dietary needs.
- Has a long shelf life!
- Makes a fantastic edible gift for Diwali and Christmas.
Ingredients & Substitutions
Mango – Use ripe but firm mangoes for making mango chutney. This will ensure the perfect balance of sweetness and texture in the chutney.
Garlic – Always use fresh garlic instead of garlic puree, or garlic powder for an authentic taste.
Ginger – Use fresh ginger in the recipe. It will make all the difference in the final taste of the chutney.
Spices – I use a combination of ground spices and whole spices. Together these spices will enhance the taste and aroma of the chutney. Fenugreek seeds, cumin seeds, coriander seeds are pickling spices used in Indian pickles. My mango chutney uses these fragrant spices to make delicious chutney. If you don’t have fenugreek seeds, leave them out.
Vinegar – I prefer white wine vinegar in this recipe. It adds a tangy flavour to the chutney that complements the sweetness of the mango.
Sugar – To sweeten the chutney, use white sugar. The amount can be adjusted to taste.
Salt – Add salt to taste to balance out the sweetness and bring out the flavours of the other ingredients.
How to make Authentic Indian Mango Chutney step by step?
To make Indian mango chutney, start by dicing the mangoes, mince the garlic, grate the ginger and set side.
Then, toast fragrant spices and powder them. Set aside the powdered spices.
Next, add vinegar and sugar to a pan and cook them until the sugar dissolves. Then, add fresh ginger, garlic, nigella seeds, cinnamon stick, cloves, turmeric, red chilli powder, the powdered spices, and diced mango chunks.
Cook the mixture uncovered over low to medium heat for 40-50 minutes until it thickens. Be sure to stir it every 5 minutes to prevent burning. If you like, you can mash them gently with spatula or potato masher.
When the chutney has thickened, transfer it to mason jars or pickling jars and seal them while the chutney is still hot. The chutney will keep well for at least a year if stored properly.
You can also use this versatile chutney as a spread for sandwiches or a condiment for roasted vegetables or grilled meat.
Storing in the fridge: After pouring the piping hot mango chutney into sterilised jars and cover them with lids. It will keep well for at least 6 months. Once opened, store the chutney in the fridge and use within 2-3 weeks to ensure its freshness.
Storing in the freezer: To store mango chutney for an extended period, freeze it for up to 6 months. Pour the chutney into sterilised jars and cover them with lids. Allow it to cool completely before storing it in the freezer. Thaw the chutney in the fridge before using it.
Tips to make the best mango chutney sauce
- Simmer the chutney uncovered instead of boiling it on high flame. This will prevent it from burning and losing its flavour.
- Stir the mango chutney mixture frequently to avoid caramelisation and maintain its bright colour. Set a timer to remind you to stir it every 8-10 minutes.
- Powder the spices fresh for your mango chutney to add an oomph factor to the flavour. Roast the spices in a dry pan before powdering them to enhance their aroma.
- To maintain the yellow hue in the chutney, do not powder cinnamon and clove. Instead, add them as whole spices to the mixture. Alternatively tie them in a piece of cheesecloth and remove it before storing the chutney.
- Use fresh, ripe mangoes for the best flavour. Choose mangoes that are fragrant and yield slightly to pressure when ripe.
- Adjust the sweetness and spiciness to your liking. Taste the chutney as it cooks and add more sugar or chilli powder if needed.
- Store the mango chutney in sterilised jars at room temperature.Once opened, it will keep for two – three weeks in the refrigerator.
Is this Mango Chutney Indian?
Yes, the homemade mango chutney recipe is of Indian origin, incorporating commonly used Indian spices. The term “chutney” itself originated in India, and refers to a condiment made by blending fruits or vegetables with other ingredients.
How many calories are there in this Mango chutney per serving?
Typically, one tablespoon of mango chutney contains around 53 calories. It’s important to note that chutneys are meant to be used sparingly as a condiment, and portion control is key to maintaining a healthy diet.
What spices can I use to make authentic mango chutney that tastes like restaurant?
To make an authentic mango chutney that tastes like the restaurant, you’ll need a combination of aromatic spices that are commonly used in Indian cuisine.
- Cumin seeds
- Coriander seeds
- Fenugreek seeds
- Cardamom pods
- Cinnamon stick
- Turmeric powder
- Red chilli powder
- Nigella seeds (also known as kalonji)
These spices will add a complex and rich flavour to your mango chutney, and can be adjusted to your taste preferences.
If you love this recipe, you will also love
- Indian tamarind sauce
- White coconut chutney
- Onion Bhaji
- Red lentil curry
- Brinjal Bhaji
- Spiced smashed potatoes
- Naan bread
- Yogurt Garlic sauce
Easy Homemade Mango Chutney recipe below
- 1½ kg mango yields 1 kg mango flesh
- 300 ml white wine vinegar
- 350 g sugar
- 2 tsp nigella seeds
- 1½ tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 6 cardamom pods
- ½ tsp turmeric
- ½ – 1 tsp chilli powder
- 1½ tsp salt
- ½ tsp black pepper
- 3 cloves garlic minced
- 5 cm ginger grated
- 1 inch cinnamon stick
- 8 cloves
- Dry roast the cumin, coriander, fenugreek seeds, and cardamom pods in a pan until fragrant.1½ tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fenugreek seeds, 6 cardamom pods
- Using a pestle and mortar, coarsely powder the roasted spices.1½ tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fenugreek seeds, 6 cardamom pods
- Peel and dice the mango flesh into small cubes. 1.5 kg mango will yield about 1 kg mango flesh.1½ kg mango
- In a large saucepan, combine the white wine vinegar and sugar.Bring to a simmer over low heat, stirring until the sugar dissolves.350 g sugar, 300 ml white wine vinegar
- Add the garlic, ginger, nigella seeds, cinnamon stick, cloves, turmeric, chilli powder, salt, black pepper, diced mango and the roasted spice powder to the saucepan and stir well.2 tsp nigella seeds, 1½ tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fenugreek seeds, 6 cardamom pods, ½ tsp turmeric, ½ – 1 tsp chilli powder, 1½ tsp salt, ½ tsp black pepper, 3 cloves garlic, 5 cm ginger, 1 inch cinnamon stick, 8 cloves
- Simmer the mixture for 50 minutes to an hour over low heat, stirring every 10 minutes to prevent it from catching at the bottom.
- When the chutney has thickened. pour the mango chutney into sterilised jars and seal. Allow to cool before storing at room temperature.
- Serve with your favourite Indian dishes or as a condiment for poppadoms. Enjoy!