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Mango chutney (Indian) Recipe

Indian · Condiment · 40 min total

A sweet, tangy, and mildly spicy Indian condiment made with raw mangoes, perfect for pairing with samosas, curries, or flatbreads.

Ingredients

• 2 large raw green mangoes (about 1 lb total), peeled and grated
• 1 cup sugar
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds (optional)

Instructions

1. In a heavy-bottomed saucepan, combine grated mangoes, sugar, vinegar, water, ginger, salt, turmeric, and chili flakes. Stir well.
2. Place the pan over medium heat and bring to a boil, stirring occasionally to dissolve sugar.
3. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes until the mixture thickens and the mango becomes tender.
4. Meanwhile, in a small dry skillet over medium heat, toast cumin seeds and fenugreek seeds (if using) for 1-2 minutes until fragrant. Grind coarsely using a mortar and pestle or spice grinder.
5. Add the ground spices to the chutney and stir well. Cook for another 5 minutes until the chutney reaches a jam-like consistency.
6. Remove from heat and let cool completely. The chutney will thicken further as it cools.
7. Transfer to a clean, sterilized jar. Refrigerate for up to 1 month.

Tips

• For a smoother chutney, blend with an immersion blender after cooking.
• Adjust sugar and chili to your taste preference.
• Serve at room temperature with Indian snacks or as a side to grilled meats.

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