Mango chutney brings a sweet, sour, and spicy flavor that elevates so many dishes. What’s more, this tangy condiment requires only one pot to make. Try it with sandwiches, crackers, grilled veggies, or even on top of a scoop of coconut milk ice cream!
How To Make This Recipe
While people use a variety of different ingredients to make chutneys, they typically involve a reduction of fruit, sugar, and vinegar. We like to start with generous chunks of juicy fresh mango. Next, we add this along with our remaining ingredients to a medium saucepan. We then bring this to a boil over medium heat. Sometimes, we even like add a little curry powder or a few red pepper flakes for a savory flavor boost.
Simmer For Reduction
Once our mixture starts to boil, we turn down the heat and simmer for roughly 40 minutes while covered. We stir occasionally. If our mixtures starts to get a bit too sticky, we just stir in a splash of water.
Reduce the mango mixture.
Prep For Storage
Once our chutney has reduced, we turn off the heat and transfer the chutney to a clean canning jar. Because we typically churn through this in a few weeks, we just allow our jar to sit open on the counter as it cools. For long term storage, however, we follow proper canning techniques. When proper canning techniques are followed, we will store our mango chutney in the pantry for up to a year. Of note, you can also freeze your chutney for up to a few months.
Allow mango chutney to cool.
Once the jar cools to ambient temperature, our mango chutney is ready to serve. Of course, this condiment pairs well with classic Indian dishes such as pakoras, samosas, or curries.
We also like to get creative and enjoy this on sandwiches, crackers, roasted sweet potatoes, grilled veggies, or even on top of a scoop of coconut milk ice cream!
Let’s dig into our mango chutney!
If you’re looking for a few recipes to dress up with mango chutney, check out these tasty options:
Recipe Card for Mango Chutney
Here’s the recipe card for Mango Chutney. Print, share or save!
Mango Chutney
Equipment
- Saucepan, medium
- Canning jar
Ingredients
- 2 each mangos peeled and cubed to 1/4 inch
- 1 medium apple peeled and cubed to 1/4 inch
- 1 small onion minced
- 1 clove garlic minced
- 1 1/2 tablespoons ginger root grated
- 1/4 cup coconut sugar
- 1 teaspoon salt
- 1 each cinnamon stick
- 1 each star anise
- 1/4 cup white wine vinegar
- 1/4 cup water
Instructions
- Add all ingredients to a medium saucepan, and bring to a boil over medium heat.
- Once it starts boiling, reduce the heat to low and simmer for 40 minutes, covered, stirring occasionally. If it becomes too sticky at the bottom of the pan, add a splash of water and stir.
- After 40 minutes, turn off the heat and transfer the chutney to a clean mason jar and cool to ambient temperature. Once it cools, close the jar. Enjoy now, or keep it in the fridge for up to 3 weeks.
