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.
Onion chutneyis hugely popular at curry houses served with poppadoms, samosas and grilled meats and fish. If you would like to see all of my chutney recipes, just click here.
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.
How To Make Mango Chutney
Ingredients
- 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)
Instructions
- 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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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 246Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 86gFiber: 4gSugar: 82gProtein: 2g
Kevin | Keviniscooking says
Outstanding Dan, thanks so much for an authentic chutney recipe. Looks like it has everything I want in it.
Tom says
I am a big fan of your recipes Dan and intend to make the mangoe chutney for a big curry night for about twenty people! Should the mangoes be unripened? I think that is what is meant by green mangoes but thought I would check! All the best!
Dan Toombs says
Hi Tom
Actually either could be used but the green (unripened) ones are better.
Thank you very much.
Dan
Tom Sheran says
Hi Dan,just finished the chutney and I am pretty happy with it! Any suggestions of other dips to form a poppadom starter and can I make the poppadoms? I live in Catalan France and tricky to buy and really I would love to make my own! I also intend the lamb samosas, onion Bhajis, Garlic Chilli Chicken, Lamb Rogan Josh and I think I will make flatbreads as the nans are a little tricky and I am feeding 20!
All the best Dan!
Dan Toombs says
Hi Tom
I'm developing a homemade papadam recipe for my fourth book which is out in December 2019. Hope you like it.
Dan
Sue Hirst says
I have made this a few times, it is so tasty. I would never buy it from a shop again. Can't wait for your new veggie book to come out.
Dan Toombs says
Thank you very much Sue. I'm just finishing up the veggie book today. We are photographing for the book in August and it will hit the shelves in April 2019. 🙂
Thanks,
Dan
Fleur Dukker says
Hello Dan,
I want to know how many days or weeks the mango chutney stays good. I could't find it in the book.
Greetings Fleur
Dan Toombs says
Hi Fleur
If stored correctly, it should last a very long time. I always use it before it goes off and have had it on hand for months. Hope this helps.
Dan
Chris says
You say 500ml of sugar - is this 500g? Presumably castor sugar (in the UK..)? Or is this intended to be a volume rather than a weight?
Dan Toombs says
It is actually volume in this recipe so 500ml of it in a measuring jug. Yes, use castor sugar.
Thanks
Dan