This simple mango chutney recipe is deliciously sweet and provides a great balance to rich, spicy foods like curry and samosa. It comes together easily with just a few ingredients and it sure tastes better than the store-bought condiment.
They say you have to try new food three times before your tastebuds can decide whether they really like the food or not. I think some foods take longer unless you give up trying too soon. I usually don't give up easily (except with liver, gag) so it took numerous tries before I acquired the taste for Indian food. Now I put their spices on almost everything, ha!
However, it took only one try to fall in love with this chutney. It was a perfect condiment for the spicy samosa pie I served to my guests once. I love making my company my taste testers and I was confident this pie from Foodess would turn out great. I adopted her chutney recipe to go with my fillo samosa firecrackers.
What Goes With Mango Chutney?
The hardest thing about making this Indian mango chutney is the wait. Even cutting mangoes is easy. And if you don't like Indian or spicy food and think you won't need mango chutney, think again. Try this:
- Spread mango chutney on a sandwich with leftover turkey or chicken.
- Add it to your grilled ham and cheese sandwich.
- Top crackers with mango chutney and your choice of mild cheese.
- Put a dollop on pork chops.
- Mango chutney with a touch of curry and mayo makes a great potato or chicken salad dressing.
- It brings out the best in vanilla ice cream.
How to Cut Mangos:
- Stand the mango on your cutting board stem end down and hold. Place your knife about ¼" from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. What's left is the seed.
- Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango and cut another set of parallel slices to make a checkerboard pattern.
- Scoop the mango slices out of the mango skin using a large spoon or turn the scored mango "cheek" inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.
[bctt tweet="This recipe for #homemade #Indian mango #chutney comes together easily and provides a great balance to spicy foods. #condiment #spread " username="via all_thats_jas"]
~ Free Tip ~
Substitute fresh ginger with ¼ teaspoon ground ginger. Add 1 small minced garlic clove if desired.
How to Make Indian Homemade Mango Chutney Recipe:
- Combine all ingredients in a saucepan. Bring to a boil, then reduce heat as mixture softens and begins to bubble. Stir often, breaking up the mango chunks with a wooden spoon, until the mixture is thick, leaving just a few intact mango chunks, about 30 to 40 minutes depending on the size of mango chunks.
- Store in a sealed container and either refrigerate for use within 2 weeks, freeze or ladle into jars and process in a boiling water bath and store for up to six months.
Indian Homemade Mango Chutney Recipe
Ingredients
- 1 onions chopped
- 2 mangoes chopped into chunks
- 1 tablespoon grated fresh ginger
- 6 tablespoons white vinegar
- ½ cup brown sugar
- ¼ teaspoons ground cloves
- ¼ cup raisins
- ½ cup water
Instructions
- Combine all ingredients in a saucepan. Bring to a boil, then reduce heat as mixture softens and begins to bubble. Stir often, breaking up the mango chunks with a wooden spoon, until the mixture is thick, leaving just a few intact mango chunks, about 30 to 40 minutes depending on the size of mango chunks.
- Store in a sealed container and either refrigerate for use within 2 weeks, freeze or ladle into jars and process in a boiling water bath and store for up to six months.
*How to cut the mangoes
- Stand the mango on your cutting board stem end down and hold. Place your knife about ¼" from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. What's left is the seed.
- Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango and cut another set of parallel slices to make a checkerboard pattern.
- Scoop the mango slices out of the mango skin using a large spoon or turn the scored mango "cheek" inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.
Notes
Nutrition
Pin It: Indian Homemade Mango Chutney Recipe
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Oooh would love to try mango chutney on ice cream! Next time I have vanilla, i'll try it! Thanks for sharing to my world food linky 🙂 x
That would be an interesting combination. Let me know how you liked it 🙂
I'm going to try these come spring. They look so good especially with fresh mangoes.
Its not the season here - yet mango chutney is something I can have anytime of the year - will keep this post bookmarked till summer Thanks for joining #BloggersPitStop
Me too, Menaka. Too bad you have to wait for them to be in season, but that means they are a real deal! 🙂
Wow..this looks tempting..I love anything mango and this is super scrumptious
I think so too, Lathiya! Thanks for stopping in. 🙂
Your photos are so real that I think I can eat it through my computer screen! Very interesting recipe! Thank you for sharing at Sweet Inspiration Link Party 🙂
Awe, thank you so much, Christina! Means a lot. 😀
The spices sounds great with the mango and I would happily tuck in to this 🙂
Thank you, Petra! It's really a tasty condiment. 🙂
This chutney looks super! So bright and tasty for a cold wintery day.
Thank you, Amy! It sure helps to cope with this cold weather. 🙂
I don't know if I have ever had chutney--this looks delicious, tho! Thanks for sharing at Party in Your Pjs!
It sweet and savory at the same time. Hope you'll give it a try 🙂
Thanks so much for sharing your post with us on Whisk It Wednesday this week. Hope you have a great week and come back soon! Carrie
Thanks! Have a great week also.
Looks yummy. Thanks for linking up at Friday Frenzy Link Party. PINNED!
Thank you much!
Your Mango Chutney looks amazing, what a great recipe! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
Miz Helen
I appreciate it, Miz Helen! Thanks for the five-star review! 🙂
I admire how you share recipes from different cuisines. I have yet to try an Indian recipe. This looks really inviting - I love anything with mangoes. Have a lovely weekend, Jas. Thanks for sharing at Fiesta Friday party!
Thank you, Jhuls! My blog theme is simplifying recipes from around the world. If I can't travel it, at least I can taste it 😉
I love mangos!! This looks so delish! Thanks for sharing at Fiesta Friday!!
Thank you! Enjoy your weekend.
Looks absolutely delicious! Thanks for sharing the recipe with SYC.
hugs,
Jann
Thank you, Jann!
I love mango chutney! And looking at your recipe, it looks simple and yum!
It's my favorite chutney - admittedly, I only made this one, LOL. Thanks for stopping in!
You have talked me into making some mango chutney. Sound delicious. Found you on Bloggers Pit Stop Link Party.
Haha, good! I know you'll like it. 🙂
I love trying recipes from different cultures so I will for sure try this out this week! Thanks for sharing on Inspiration Monday 🙂
I hope you'll like it as much as I do, Christine! Have a great rest of the week 🙂
Looks delicious! I hope we still have mangoes in the market.
Amalia
xo
Oh, are they only seasonal there? I hope you can find some. 🙂 Thanks for stopping by, Amalia!
Hi Jas, this look really tasty, a better option than having nann bread with a curry. xx
Yeah, but you gotta have naan bread! How about smearing some of the chutney on the bread? 😉
You are rolling nice with Indian cuisine, Jas! I’ll admit I’m addicted to Indian food. Love it!!! I’ll kill for a vindaloo. Your mango chutney looks awesome. Is it easy to get mangoes over there? I miss the sweet ones we get in Thailand. Here the variety of mango is meh…
Thanks, Ann! Vindaloo is originally Portuguese dish, no? I love anything with garlic!
We usually have two kinds of mangoes available in my city all the time. Bigger, green/red ones and smaller, yellowish orange in color. Not sure of their names, though.
I love that you add ground cloves to spice up the chutney and I bet the raisins provide great texture. Now I am craving aloo samosas and a bowl of this chutney.
Thanks, Milena! Those two go great together. 🙂
This sounds awesome and I'm definitely making a batch up to go alongside our curried rabbit tomorrow night!
Yay! I'm always happy when you like my recipe, Mrs. Shoes! Enjoy your rabbit. I haven't had it in a while. Yum!