Our readers RAVE about this mango chutney recipe! Fresh, vibrant, and absolutely BURSTING with flavor, you’re going to love this versatile and wonderfully delicious condiment!
As a huge Indian food fan I love exploring and creating a wide range of chutneys out of fruits, nuts, vegetables and a whole host of spices. This mango chutney recipe is one of our very favorites.
Chutney dates back to 500 BC. Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. In other words, finger-lickin’ good!
What Are Nigella Seeds?
Another spice that is in this recipe is nigella, which comes from an annual flowering plant native to south and southwest Asia. Other names for it include black cumin, onion seed and kalonji. It’s hard to describe the flavor of nigella. Wikipedia describes them as “a combination of onions, black pepper and oregano, with a bitterness like mustard seeds.”
The flavor is really unlike anything you’ve tasted before. It’s fantastic! I love to use it at every possible opportunity when I make Indian or Middle Eastern foods. It’s wonderful in curries and it positively transforms breads and potatoes.
Nigella is also commonly sprinkled on naan bread in India and is a wonderful spice to use in any “carb-based” dish. It adds an incredible flavor dimension to this mango chutney.
How to Make Mango Chutney
Ginger, garlic and red chilies are sauteed in oil and then cumin, coriander, turmeric, cloves, cinnamon and cardamom are added to coax out their robust flavors. Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction.
How to Use Chutney | Indian Food
FAQ
How do Indians eat mango chutney?
What is chutney called in India?
Where does mango chutney come from?
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Mango chutney with cumin seeds
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Type
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Chutney
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Place of origin
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Indian
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Serving temperature
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Hot
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Main ingredients
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Raw mango
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How many mangoes are in a chutney?
The equivalent to 3 mangoes is somewhere around 4 1/2 to 5 cups of frozen mango chunks. Just add them to the saucepan with the rest of the ingredients and follow the directions as normal. The chutney needs to simmer for a while for the mangos to soften and for the sauce to thicken.
How to make mango chutney?
Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally. This is going to break down all the fibers in the mango, creating a dreamy chutney.
Can you eat mango chutney?
Mangoes: And of course, the mangoes. Chutneys are especially great for preserving any leftover or excess fruit you may have. So find your ripest, almost-ready-to-go-bad mangoes, chop ‘em up, and throw them in. Most types of mango will work well in this recipe! Frankly, I didn’t expect this to turn out so well.
How long does Indian mango chutney last?
Indian mango chutney keeps well for quite a while. You can store it for up to 2 months in the fridge or 1 year in the freezer. Peel the mangoes and chop them into large pieces. Heat the oil over medium heat. Once hot, add the garlic and ginger and cook for 10 seconds, stirring constantly.