Mango Chutney (Sweet & Spicy Indian)
Ripe mango simmered with jaggery, ginger, chilli, and warm spices into a sweet-spicy Indian mango chutney for thepla, dal, and leftover rice.
Equipment
- Heavy saucepan
Ingredients
For the chutney
- 2 large ripe mangoes peeled and diced (about 3 cups / 470 g)
- 1 tablespoon oil
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- 1 green chilli minced, seed it for less heat
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon kalonji (nigella) optional
- 1/3 cup jaggery grated (about 60 g)
- 1/3 cup apple cider vinegar
- 1/2 teaspoon salt or to taste
Instructions
Bloom the spices
- Heat the oil in a heavy saucepan over medium. Add ginger, garlic, and green chilli. Stir 30 to 40 seconds until the raw smell drops.
- Add cumin, coriander, turmeric, cinnamon, cloves, cardamom, and kalonji if using. Stir 20 seconds so the spices bloom. Do not let them blacken.
Simmer the chutney
- Add the diced mango, jaggery, vinegar, and salt. Stir until the jaggery starts to melt and the fruit is coated.
- Bring to a boil, then drop to a steady simmer. Cook 25 to 30 minutes, stirring every few minutes, until a spoon dragged through the pot leaves a slow trail. The mango should still be in soft cubes. Frozen mango may need 32 to 35 minutes.
- Taste. Add a pinch of salt or a teaspoon of jaggery if it is too sharp. Take the pot off the heat. Cool completely. It thickens as it sits.
Notes
Use ripe mango, not green. Green mango belongs in kanda-kairi or a blender chutney.
Frozen mango: 3 cups chunks, cooked from frozen. Expect a slightly softer set.
If the pot tastes like straight vinegar, you added too much. Do not keep stirring in jaggery. Next batch, stay at 1/3 cup vinegar.
Store in an airtight jar in the refrigerator for up to 7 days. The flavor settles on day 2.
This is a fridge chutney, not a canning recipe. I do not water-bath it.
Tried this recipe?Let us know how it was!