Make your own mango chutney. It’s the best!
Order poppadoms at any curry house and you will most definitely be served mango chutney to slather over them. This is a hugely popular chutney that you can easily make at home and to your own personal taste preferences.
About this mango chutney recipe.
This mango chutney is spiced with ginger, garlic, mustard seeds and Kashmiri chilli powder. Stewing the sweet mangos in the vinegar brings out their natural sweetness which is intensified with by the sugar and raisins.
You can use this recipe as a guide and adjust the ingredients to taste.
Make this recipe your own.
What do you serve this mango chutney with?
How long does mango chutney keep?
You might also like trying some of these chutneys!
Garlic chutney is so good with dosas and idlis.
Mint and coriander chutney is great with poppadoms, dosas, samosas and kebabs! You might also like to slather it over sandwiches.
Can you freeze mango chutney?
Yes. It fact it freezes quite well for up to 6 months. Just pour the prepared chutney into a jar leaving a little space at the top and tighten the lid. Place it in your freezer and use as required.
- 500ml sugar
- 250ml distilled white vinegar
- 4 – 5 green mangos – peeled and cubed 1 medium onion, chopped
- 1 large handful of raisons
- 1 large piece of ginger – finely chopped ( see photo for how much I used)
- 3 garlic cloves – finely chopped
- 1 teaspoon black mustard seeds
- 1 teaspoon chilli powder (more or less to taste)
- Heat the sugar and vinegar in a large sauce pot. Bring to a boil, stirring continuously until the sugar dissolves.
- Add the rest of the ingredients and simmer for about an hour, stirring regularly.
- After 40 minutes to and hour, the chutney will become syrupy.
- When it is nice, sticky and thick to your liking, check for seasoning and then store in impeccably clean, hot preserve jars leaving a little space at the top. Don’t fill it to the top.
- If consuming soon, place the jar of chutney in a bowl of cold water to cool and then store in the fridge until required.
- If you would like to keep it for longer than a month, place a rack in a large sauce pan and place your mango chutney jar on top. Cover with water and bring to a boil. Boil for 15 minutes and then allow to cool and place the jar in the fridge. This should keep for up to 6 months.
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Amount Per Serving: Calories: 246Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 86gFiber: 4gSugar: 82gProtein: 2g