This ginger mango chutney is wicked delicious, slightly sticky and the perfect condiment to make when you have a couple of fresh mangos that you want to put to use. The chutney is sweet, tangy, a bit spicy and an absolute flavor and texture bomb!
Using fresh veggies, fruits and herbs to create condiments and sauces is a passion of mine, and I love recreating the classics (like the spicy green chili chutney) in my kitchen, along with trying some new recipes with a twist of flavors.
My fresh peaches turned into a sweet and spicy peach jalapeno jam, and this mango season, I tried my hands at this delicious mango chutney, and oh boy- I'm SO happy I did!
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What's So Great About the Recipe?
The simplicity of this recipe is what makes it a total winner! If you've always found Indian recipes to be complicated and find them daunting, this easy recipe will change your mind.
The chutney is naturally vegan and gluten-free, which makes it great even for those with dietary restrictions.
Plus, you can tweak the flavors and ingredients to your liking!
Recipe Ingredients
Mango: I used fresh mangos for this recipe. Choose sweet, ripe and unblemished ones that have a bright yellow-red color.
Aromatics: I used a mix of onion, ginger and garlic to add that punch of flavor and deliciousness to the chutney.
Turmeric: To lend the chutney that bright yellow color.
Red chili flakes: For that kick of heat. Use as much as your taste buds can tolerate.
Mustard seeds: For that nice bit of crunch and a little smoky flavor.
Vinegar: To lend a bit of acidity to the chutney.
Sugar: I used a mix of white and brown sugar. You can use just white sugar too, but brown sugar lends a beautiful caramel-like flavor that's just incredible!
Cumin powder: For that rustic, earthy flavor.
See recipe card for quantities.
Substitutions & Variations
- I used white vinegar here, but you can also use apple cider vinegar if you want the chutney to have a nice bit of fruitiness.
- If you have some asafetida or nigella seeds, you can add a pinch of them into the mix too, to amp up the flavor.
- To lend the chutney a bit of extra spicy kick, you can add a pinch or cayenne powder or garam masala powder to it. Chopped green chilies can also be a great addition to the chutney
How to Make Ginger Mango Chutney
In a pan over medium heat, sauté the chopped onions and mustard seeds for a minute. Add in the diced mangos too.
Top this up with all the other ingredients and turn the heat down. Mix it all together.
Let this simmer for about 35-45 minutes or until the mangos are soft, but still have a bit of structure to them.
Take this off heat, allow it to cool down completely and transfer it to a clean glass jar with a lid.
💭Top Tip
Don't have cumin powder? Simply dry roast some cumin seeds on medium heat until they get fragrant, allow them to cool down and grind them to make some homemade cumin powder.
How to Store the Mango Chutney
You can store your leftover mango chutney in a glass jar or an airtight container for up to 8 weeks, if not longer. Just keep it refrigerated at all times.
You can also make this mango chutney in a big batch, following the traditional canning technique to can your extra jars, and store them for months in the refrigerator. Once you open them up, they'll last for about 8 weeks in the fridge.
Tips & Tricks to Nail the Recipe
- Depending on the kind of consistency you like, you can keep the chutney chunky or mash up the mangos with a potato masher to get it to a smooth consistency.
- If you want to make a healthier version of this chutney, swap the sugars in the recipe for powdered jaggery and that should work just as well.
- If you don't have fresh ginger or garlic that is needed for this recipe, you can use ginger powder and garlic powder instead.
- If you're worried about the chopped onions burning, you can add a dash of canola oil or any other cooking oil of your choice while sauteing them.
How to Use Mango Chutney
You can enjoy your homemade mango chutney with some cheese and crackers- featuring it on a charcuterie board is always a winner! I also just love enjoying it on the side of a nice and hearty Indian meal.
The chutney also tastes incredible when used as a spread in your sandwiches and wraps. Its sweet, slightly rustic flavors also make it an amazing marinade for your meats or a glaze over a grilled protein.
And best of all, you can also mix it together with some olive oil and turn it into a quick salad dressing for your easy salad bowl.
Recipe FAQs
You can, but these unripe mangos will take slightly longer to cook, and have that tart, sour flavor which is different from the sweet deliciousness of this ripe mango chutney.
More Condiments to Try
Looking for other recipes like this? Try these:
If you tried this ginger mango chutney or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Ginger Mango Chutney
Ingredients
- 2 mangos
- 1 onion
- 2-3 cloves garlic
- 1 teaspoon cumin powder
- 1 inch piece ginger
- 1 teaspoon red chili flakes
- ½ teaspoon turmeric powder
- ½ teaspoon mustard seeds
- ½ cup vinegar
- 1 tablespoon brown sugar
- 2 tablespoon white sugar
- Salt to taste
Instructions
- In a pan over medium heat, sauté the chopped onions and mustard seeds for a minute. Add in the diced mangos too.
- Top this up with all the other ingredients and turn the heat down. Mix it all together.
- Let this simmer for about 35-45 minutes or until the mangos are soft, but still have a bit of structure to them.
- Take this off heat, allow it to cool down completely and transfer it to a clean glass jar with a lid.
Notes
- Don't have cumin powder? Simply dry roast some cumin seeds on medium heat until they get fragrant, allow them to cool down and grind them to make some homemade cumin powder.
- Depending on the kind of consistency you like, you can keep the chutney chunky or mash up the mangos with a potato masher to get it to a smooth consistency.
- If you want to make a healthier version of this chutney, swap the sugars in the recipe for powdered jaggery and that should work just as well.
- If you don't have fresh ginger or garlic that is needed for this recipe, you can use ginger powder and garlic powder instead.
- If you're worried about the chopped onions burning, you can add a dash of canola oil or any other cooking oil of your choice while sauteing them.
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