Love the flavor but not the price tag? Why not make it at home? Indulge in the delightful taste of homemade mango chutney. With ripe mangoes, aromatic spices, and a touch of sweetness, this recipe promises a burst of flavor in every bite. Perfect for pairing with your favorite snacks or meals, it’s easy to make and impossible to resist.
Mango Chutney
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 2 large ripe mangoes peeled, pitted, and diced
- 1 medium red onion finely chopped
- 1-2 cloves garlic minced
- 1- inch piece of ginger grated
- 1-2 green chilies finely chopped (adjust according to your spice preference)
- 1/2 cup white vinegar
- 1/2 cup brown sugar adjust to taste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder adjust to taste
- Salt to taste
- 2-3 tablespoons vegetable oil
Instructions
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Prepare the Ingredients: Peel and dice the mangoes into small cubes. Finely chop the onion and green chilies. Grate the ginger and mince the garlic.
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Cook the Spices: Heat the vegetable oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them crackle for a few seconds.
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Saute Aromatics: Add the minced garlic, grated ginger, and chopped green chilies to the pan. Saute for 1-2 minutes until the raw smell disappears and the ingredients turn fragrant.
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Add Mangoes and Onions: Add the chopped onions to the pan and cook until they turn translucent, about 3-4 minutes. Then add the diced mangoes and stir well.
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Seasonings: Sprinkle turmeric powder, red chili powder, and salt over the mango mixture. Mix well to ensure the spices coat the mangoes evenly.
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Simmer with Vinegar and Sugar: Pour in the white vinegar and add the brown sugar to the pan. Stir until the sugar dissolves completely.
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Simmer: Reduce the heat to low and let the mixture simmer uncovered, stirring occasionally. Cook for about 30-40 minutes or until the chutney thickens to your desired consistency. Adjust the sweetness and spiciness according to your taste by adding more sugar or chili powder if needed.
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Cool and Store: Once the chutney reaches the desired consistency, remove it from the heat and let it cool completely. Transfer the chutney to sterilized jars and seal tightly.
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Serve: Homemade mango chutney is ready to serve! Enjoy it as a condiment with Indian dishes like samosas, pakoras, or as a topping for grilled meats or sandwiches.
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Storage: Store the mango chutney in the refrigerator for up to a month. Make sure to use clean, dry spoons every time you take out some chutney to maintain its freshness.
