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. Have you unripe mangoes instead? - Try my Raw Mango 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.
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Easy Homemade Mango Chutney recipe below
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. Consider spooning a tablespoon of this chutney into your paneer curry or dal for a tasty twist. You can also use this versatile chutney as a spread for sandwiches or a condiment for roasted vegetables or grilled meat. 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.
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 Cloves 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. Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
