Mango Chutney is an easy recipe to preserve all those seasonal mangoes in your fruit bowl!
One of the best things about summer is that means it’s mango season.
Here in NYC, sweet ripe mangoes generally start to appear in April-May and by July it’s mangoes everywhere. Most markets will have at least 3-4 varieties of mango you can purchase.
Most of the mango varieties we get are from Mexico or the Caribbean, with Haitian mangoes being the most popular Caribbean variety. If I go to the Indian/Pakistani markets, I will also get ataulfo mangoes.
During mango season, I usually buy mangoes by the box from the Indian markets.
While I will enjoy a mango daily and maybe use some for smoothies, salads and desserts, I still want to make sure I get use out of all the mangoes.
Nothing breaks my heart more than having to throw away a mango!
One way I make sure this doesn’t happen is to makes sure I utilize them in some preservation recipes like jam or chutney.
What is chutney?
In the West, we generally think of basically the trio of chutneys we get at Indian restaurants – the green one made of cilantro and mint, the liquidy sweet & tart tamarind chutney and then the sweet and acidic with a bit of spice mango chutney.
However, a chutney is basically any variety of fruits and vegetables cooked with Indian spices. If you look into Indian regional cuisine, sometimes I am surprised at things they call chutney as I might just think of it as a vegetable side.
It should have some acid and spice and that is basically the only requirement. They can be pureed smooth or left chunky. The variety of chutney styles are endless.
For Indians, there are many different styles of mango chutney. This mango chutney recipe is the most popular chutney in the west. It is actually a Kashmiri style chutney I utilized just like when I made this Apple Date Chutney.
Once you have the methodology down, you can pretty much make chutney with any fruit including peaches, nectarines, plums, apples, pears,papaya or guavas.
If you need more ideas on how to utilize all of those summer mangoes, check out some of these Mango Recipes.
Not only is this Homemade Mango Chutney great to enjoy with all of your Indian and Indo-Caribbean snacks like samosas, phulourie and pakoda, but you can also incorporate it into delicious recipes like Peanut Mango Chicken and Mango Pomegranate Chicken Salad.
So are you ready to try the BEST Homemade Mango Chutney?
Homemade Mango Chutney
- 2 tablespoons mustard oil
- 1 teaspoon cumin seed
- 1 chopped onion
- 1 tablespoon grated ginger
- 4 cups chopped mangoes
- 1 ½ cups vinegar
- ¾ cup water
- ½ cup sugar
- 2 teaspoons salt
- 1 teaspoon red chile powder
- ¼ teaspoon turmeric
- ½ teaspoon ground cardamom
- Heat mustard oil.
- Add cumin seed and toast for 1/2 a minute until they become fragrant.
- Add onion and ginger. Saute until softened.
- Add mangoes, vinegar, water , sugar, salt, red chile powder, turmeric and cardamom.
- Bring to a boil.
- Reduce to a simmer on medium heat. Cook for about 30-40 minutes, stirring frequently, until thickened.
- Chill and store in a glass jar in the refrigerator.
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