Sweet and Tangy Homemade Mango Chutney Recipe

Ingredients

4 large ripe mangoes, peeled and diced
1 cup white sugar
1 cup white vinegar
1 large onion, finely chopped
1 clove garlic, finely chopped
1/4 cup grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup raisins
1/2 teaspoon salt

Steps and instructions

Peel and dice the mangoes. Set aside.
Finely chop the onion and garlic. Grate the fresh ginger.
Combine sugar and vinegar in a large saucepan. Bring it to a boil over medium heat.
Add the diced mangoes to the saucepan. Stir well.
Add in the chopped onion, garlic, and grated ginger. Stir again.
Add in the spices: cinnamon, nutmeg, and cloves. Stir well to combine.
Add in raisins and salt. Stir to mix.
Reduce heat to low. Let the mixture simmer for about 1-2 hours, or until it has a thick, syrupy consistency.
Stir occasionally to prevent it from sticking.
Once the chutney has thickened, remove from heat and let it cool.
Store in a clean, airtight container in the fridge. It will keep for several weeks.

Tools for making

Large saucepan - For cooking and simmering the chutney.
Knife - To peel and dice the mangoes, and chop the onion and garlic.
Grater - For grating the fresh ginger.
Spatula - To stir the chutney while it cooks.
Measuring cups - To accurately measure the sugar, vinegar, and raisins.
Measuring spoons - For measuring the spices (cinnamon, nutmeg, cloves, salt).
Clean, airtight container - To store the chutney in the refrigerator.

Recipe variations

Add diced red bell peppers for a hint of sweetness and extra color.
For a spicier version, add chopped chili peppers or red pepper flakes.
Experiment with different types of vinegar such as apple cider vinegar or balsamic vinegar.
Include some chopped fresh mint or cilantro for a refreshing twist.
Try substituting brown sugar or honey for white sugar to enhance the flavor profile.
Add a splash of lime or lemon juice for a tangy kick.
For a chunkier texture, leave some mango pieces slightly larger instead of dicing them all.
Include a handful of toasted nuts, such as cashews or almonds, for added crunch.
If you prefer a smoother chutney, blend the mixture with an immersion blender or in a food processor.
For a tropical twist, add some shredded coconut to the chutney.

Recipe overview

This Mango Chutney recipe will take you on a sweet and tangy culinary journey. Made from ripe mangoes, sugar, vinegar, and a blend of aromatic spices, this chutney is both easy to prepare and incredibly flavorful. It comes together in just a few steps, simmering into a rich, syrupy consistency that's perfect as a condiment for your favorite dishes. The chutney has a delightful balance of sweet, sour, and spiciness that truly enhances the taste of any meal. Once made, it can be stored in the fridge for several weeks, allowing you to enjoy its unique flavor profile at your convenience. Get ready to elevate your dishes with this delicious and versatile Mango Chutney.

Common questions

How do I select ripe mangoes for this recipe?
Choose mangoes that are slightly soft to the touch and have a fragrant aroma. They should give a little when gently squeezed.
Can I use canned mangoes instead of fresh ones?
While fresh mangoes are recommended for the best flavor and texture, you can use canned mangoes as a substitute if fresh ones are not available.
Can I adjust the sweetness of the chutney?
Yes, you can adjust the sweetness by adding more or less sugar according to your taste preferences.
How long does it take for the chutney to thicken?
The chutney usually takes about 1-2 hours to reach a thick, syrupy consistency. However, the cooking time may vary depending on the heat and the desired thickness.
Can I store the chutney at room temperature?
It is recommended to store the mango chutney in the refrigerator to maintain its freshness and prolong its shelf life. It can be kept in a clean, airtight container for several weeks.

Serving dishes and utensils

Cutting board - To safely chop and dice the mangoes, onions, garlic, and ginger.
Knife - Essential for cutting the fruits and vegetables.
Large saucepan - To cook and simmer the chutney mixture.
Spatula or wooden spoon - For stirring the ingredients while cooking.
Grater - To grate fresh ginger for added flavor.
Measuring cups - To accurately measure the sugar, vinegar, and other ingredients.
Sealable container - To store the chutney in the refrigerator.

Origin stories

Mango chutney, a product of the Indian subcontinent, has a history as rich and diverse as the region itself. In the ancient times, before refrigeration was invented, people had to find ways to preserve food. Chutneys were one such method. The mangoes were mixed with sugar and vinegar and then reduced to create a sweet, tangy preserve that could last for months. This delightful concoction quickly became a staple in Indian cuisine and was later introduced to the western world during the colonial era. It is believed that the British, who were stationed in India, took a liking to the tangy taste of mango chutney, and upon returning home, carried the recipe with them. Today, mango chutney holds a cherished place in global gastronomy, finding its way into a variety of dishes, from curries and sandwiches to cheeses and pastries. It symbolizes the beautiful blend of Indian culinary traditions with the flavors of the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.