Indian Mango Chutney
Our Indian Mango Chutney recipe is a delicious blend of sweet and spicy flavour perfection! Made with fresh mangoes and aromatic spices, it's perfect for pairing with curries and appetisers and a must-try for Indian food enthusiasts.
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Servings: 4 200g jars (roughly)
Calories: 535kcal
Equipment
- 1 small frying pan
- 1 mortar and pestle
- 1 large saucepan
- canning jars/jam jars - you will need roughly 4 jam sized jars, but you can use an assortment of sizes.
Ingredients
- 1 kilogram fresh, diced mango (after peeling and stoning) - roughly 1.5kg unpeeled mangos, or three large mangoes
- 2.5 teaspoons grated ginger root - roughly 5cm/1" piece of ginger root
- 2 teaspoons minced garlic - roughly 2-3 fresh cloves
- 7 cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 300 millilitre white wine vinegar
- 360 grams granulated sugar
- 1 teaspoon Nigella seeds
- ½ stick cinnamon - roughly 5cm/1" stick of cinnamon
- 5 cloves
- ½ teaspoon turmeric
- ½ teaspoon chilli powder
- 1½ teaspoon salt - or to taste
Instructions
- Sterilise the jars. Please see the blog post on how to sterilise jars easily.
- Peel, stone and dice the mangoes and weigh out 1kg of mango flesh. Set aside.1 kilogram fresh, diced mango (after peeling and stoning)
- Mince the garlic and grate the ginger. Set aside.2.5 teaspoons grated ginger root, 2 teaspoons minced garlic
- Shell the cardamom pods and remove the seeds. Top tip: Instead of using your nails to try and pry open the cardamom seeds, it's much easier to crush the pods in a mortar and pestle to crack the husks. Simply break them open and remove the seeds.7 cardamom pods
- Add the cardamom seeds, cumin seeds and coriander seeds to a small saucepan. Toast them over a medium-high heat until they smell fragrant and you can see a few seeds 'jumping' in the pan, that's when they're ready.1 teaspoon cumin seeds, 1 teaspoon coriander seeds
- Add the toasted seeds to a mortar and pestle and grind the seeds down into a powder.
- To a large saucepan, add the vinegar and sugar. Simmer the mixture over a low heat until all the sugar has dissolved, stirring occasionally.300 millilitre white wine vinegar, 360 grams granulated sugar
- Add the toasted spices, garlic, ginger, nigella seeds, cinnamon stick, cloves, turmeric, chilli powder and salt to the sugar mixture. Give it a quick stir.1 teaspoon Nigella seeds, ½ stick cinnamon, 5 cloves, ½ teaspoon turmeric, ½ teaspoon chilli powder, 1½ teaspoon salt
- Add the diced mango and stir it through the spiced liquid.
- With the heat set to low, simmer the chutney uncovered for 50 minutes to 1 hour, or until it thickens and takes on a syrupy appearance. Stir the mixture every 5 minutes to prevent it from sticking.
- At this stage, you can decide whether to mash the mango into finer pieces or leave them in larger chunks.
- Fish out the cinnamon stick and if possible, the cloves. If you can't find them, leave them in the chutney.
- Spoon the hot chutney into the sterilised jars and immediately seal them tightly (yes, when the chutney is still hot). Leave the jars to cool down completely before storing them away.
Notes
Simmer the chutney uncovered
For the chutney to thicken and reduce, it's important that you do not place a lid on the simmering chutney. Just make sure you stir it every 5 minutes to stop it from sticking to the bottom of the pan.Keeping the colour bright
Refrain from using powdered cinnamon and cloves. It will give the chutney an unpleasant, dark colour.Taste as you go
After about 15 minutes of cooking, taste the chutney and decide whether you'd like to add more sugar, salt or spices. Adjust accordingly.Don't skip sterilisation
Sterilised jars ensure that the mango chutney remains free from harmful microorganisms and extends its shelf life.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 535kcal | Carbohydrates: 132g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 901mg | Potassium: 536mg | Fiber: 6g | Sugar: 124g | Vitamin A: 2789IU | Vitamin C: 93mg | Calcium: 70mg | Iron: 2mg
