Mango chutney is one of the most famous and popularchutney recipes, and for good reason – it’s absolutely delicious. If you’ve only ever tried shop-bought mango chutney before, have a go at making our easy mango chutney recipe. You’ll be blown away by the difference in subtlety and complexity of all the spices and flavours.
Traditional mango chutney is made with unripe mangoes, because in India the juicy, ripe mangoes are eaten raw. The green, unripe mangos also have a sharper, slightly sour taste, which gives mango chutney its distinctive tangy flavour. We’ve also used unripe mangoes in our recipe, so look for firm, green mangoes in the supermarket or your nearest Asian grocery store.
Our mango chutney contains lots of delicious spices which gives this mango chutney a complex, authentic flavour you just won’t get with shop bought. Cumin seeds, fenugreek seeds and nigella seeds all have subtle flavours which you can taste in the finished chutney, as well as the zesty taste of fresh ginger.
If there’s someone in your life who loves Indian food or cooking up curries from scratch, why not make them a jar of this mango chutney as anedible gift? All you need to make it is some basic preserving equipment: a preserving pan, sterilised jars and vinegar-proof lids.
Ready to make your own mango chutney? Try our simple recipe below.
How to Make Mango Chutney
1. Put the sugar and vinegar in the pan and bring to a boil, stirring until the sugar has dissolved. Boil the mixture until it has reduced by half. Place the ginger, garlic and 2 tbsp water in a mini chopper or liquidiser and puree.
2. Add the ginger and garlic mixture to the pan along with the spices and salt and stir well. Add the prepared mangoes and cook the mixture for a further 20-25 minutes until thick and the mangoes are soft but still retaining some shape.
3. Pour into hot sterilized jars and seal. Store the chutney in a cool, dark place for a month before eating.
- 450g (1lb) golden granulated sugar
- 500ml (18fl oz) white wine vinegar
- 50g (2oz) fresh root ginger, peeled
- 4 garlic cloves, peeled
- 2 tsp cumin seeds
- 2 tsp fenugreek seeds
- 1 ½ tsp mild chilli powder
- 2 tsp black onion seeds (nigella seeds)
- 2 tsp salt
- 2 kg (4 ½ lb) firm mangoes, peeled, stoned and roughly chopped
you will need
- a preserving or non corrosive pan
- sterilized jars
- vinegar proof lids.
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