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bowl of mango chutney
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Homemade Mango Chutney

Course: Condiments
Cuisine: Indian
Servings: 16 people
Calories: 73kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Yield: approximately 2 cups
Mango Chutney will keep good in the refrigerator for up to 2 months.

Nutrition

Calories: 73kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 84mg | Fiber: 1g | Sugar: 12g | Vitamin A: 498IU | Vitamin C: 16mg | Calcium: 9mg | Iron: 1mg