Homemade Mango Chutney Recipe
- Level
- Easy
- Rating
- Rate this recipe
In this post, I’ll share my mango chutney recipe. It’s an Indian classic that’s easy to make and full of flavor.
With its fruity mango flavor and gentle heat, this chutney is perfect with fish, meat or cheese. My favorite pairing is homemade Leberkäse. It might sound unusual, but give it a try!
Preparation and cooking take about 2 hours in total, with 45 minutes of active work. Here you’ll find the complete mango chutney recipe.
Have fun and good luck making it!
Mango chutney – ingredients and equipment
Ingredients
| Ingredient | Grams | Percent |
|---|---|---|
| Ingredients for 6 × 200 ml jars | ||
| white wine vinegar | 500 ml | |
| sugar | 400 g | |
| cardamom pods | 8 | |
| large ripe mangoes (make sure both the quality and ripeness are excellent) | 4 | |
| garlic cloves | 2 | |
| salt | 2 tsp | |
| red chili | 1 | |
| cumin seeds | 1 tsp | |
| coriander seeds | 1 tsp | |
| chili powder | 1 tsp | |
| about 6 cm fresh ginger | — | |
Equipment
Spice grinder or mortar: Use this to grind the spices finely so they blend into the cooking liquid.
Grater: For finely grating the garlic and ginger.
Large saucepan: The mango mixture needs to simmer for about 1 hour. A large saucepan keeps it from boiling over.
Preserving jars: Use clean jars for storing the chutney in the refrigerator. Traditional preserving jars or Mason jars both work.
Mango chutney recipe – step-by-step instructions
Halve and peel the mangoes
Halve the mangoes and remove the flesh from the skin. You have two options: scoop out the flesh with a spoon, or lay the halves on their backs and cut away the skin with a knife. The knife method works better with very soft mangoes.
Cut the flesh into pieces
Cut the flesh into thumb-sized pieces. They don’t have to be perfectly even, as the mango will break down during cooking anyway.
Grind the spices
Finely grind the cumin and coriander seeds in a spice grinder or mortar. Grind them nice and fine so they can blend into the cooking liquid later.
Prepare the cardamom, chili and aromatics
Open the cardamom pods and use only the seeds inside. Important: The outer husks don’t soften during cooking and leave unpleasant pieces. Cut the chili into very fine strips so it almost dissolves during cooking. Finely grate the garlic and ginger, then mix all the spices together.
Boil the vinegar and sugar
Put the white wine vinegar and sugar in a large saucepan and heat slowly. Stir regularly until the sugar dissolves completely. Important: Don’t let the sugar form a crust on the bottom.
Add the spices and reduce
Add the spice mixture and salt to the liquid. Reduce it to a depth of about 1 to 2 cm. Simmering it with the spices makes the liquid aromatic and concentrated.
Add the mango and cook for an hour
Once the liquid has reduced, add the mango pieces and simmer over medium heat for about 1 hour. Stir occasionally so nothing burns. The mango partially breaks down, making the mixture thick.
Fill the jars while hot
Once the chutney is thick, spoon it into clean jars while still hot and seal immediately. This makes about 6 jars of 200 ml each. Tip: Use a spoon instead of tipping the saucepan directly to save yourself a mess.
Ready!
Your mango chutney is ready. Enjoy! It also makes a perfect gift. For more homemade accompaniments, take a look at my fig mustard recipe, tomato chutney or homemade ketchup.
Find more recipes for sausages, ham, chutneys and more in my recipe collection.
Frequently asked questions about mango chutney
How long does mango chutney keep?
How long does mango chutney keep?
Store the chutney in clean, sealed jars in the refrigerator and use within 2-3 weeks. Always use a clean spoon.
What goes best with mango chutney?
What goes best with mango chutney?
Mango chutney is incredibly versatile. I like it best with Leberkäse, but it’s just as good with grilled meat, fish or cheese, or as a dip for nachos. It’s also excellent on a sandwich with Brie.
Can I use unripe mangoes for chutney?
Can I use unripe mangoes for chutney?
In principle, yes, but the result will be much more sour and less fruity. I really recommend ripe, aromatic mangoes. Their quality and ripeness make the biggest difference to the flavor.
Do I have to use jars for mango chutney?
Do I have to use jars for mango chutney?
No. A clean container with a lid works too. Keep it in the refrigerator and use within 2-3 weeks.
Can I freeze mango chutney?
Can I freeze mango chutney?
Yes, mango chutney freezes well. Put it in an airtight container and use within 3 to 6 months. It may be a little softer after thawing, but the flavor stays the same.
