This homemade sweet, sticky mango chutney recipe has a slight spiciness, It makes the perfect accompaniment for any curry!
Making it yourself means you can control what goes into it, using lovely fresh ingredients and you can adjust the spiciness to suit your taste.
Chris and I LOVE cooking a good curry. We also love all the Indian-style starters/appetisers too. And what goes really well with all of that?
Thats right, Mango Chutney!
This recipe is actually another one of Chris’s creations. He made a batch whilst I was out one day and when I came back the house smelled AMAZING!.
📋 What do we need?
- For mango chutney it’s important to go for some ripe but still-firm mangoes.
- White wine vinegar for acidity.
- For the spices I’m using Garam Masala (affiliate link) as a blended spice mix. You could use the separate spices but I find that this works perfectly.
- The Aseofoetida and Nigella seeds are optional, if you’re having problems finding them, but I find that they add a nice depth of flavour.
Ingredient swap for ghee
For the mango chutney, you can swap out the ghee for sunflower or olive oil if you haven’t got any in.
If you like curries and Indian-style cooking then I definitely recommend getting some ghee. We use it in nearly all our Indian-style dishes from our favourite Chicken Madras to Onion Fried Rice.
🧑🍳 How to make Mango Chutney
Full recipe with detailed steps in the recipe card at the end of this post.
This is a really simple mango chutney recipe:
- First of all we want to start by softening a finely diced onion in a little ghee.
- Add in garlic and spices and cook for a couple of minutes until the kitchen fills with those delicious aromas.
- Then we want to add in the mangoes, sugar and vinegar.
- Simmer over a low heat for 1 1/2 to 2 hours.
- Mash the large pieces of mango.
You can leave the mango chutney with larger chunks of mango or you mash it up with the back of a fork or…
👩🍳PRO TIP use a potato masher to mash up the large pieces of mango so you have a finer chutney.
Change this up by varying the amount of spices to suit your tastes, you could even add a freshly chopped chilli or a teaspoon of minced ginger to give the mango chutney a kick of heat.
🍽️ What to serve it with
Make a batch of this then refrigerate then it’ll be ready to serve alongside a delicious homemade curry.
🍯 How to store Mango Chutney
You want to store the mango chutney in sterilized jars with a sealed lid.
I use 250ml (8.5oz) Kilner jars <affiliate link.
They can be kept in sealed jars in the refrigerator unopened for around 2-3 months.
Once opened, so long as it’s kept covered and refrigerated in between uses, it should last around a month.
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🗂 Mango Chutney Recipe
Ingredients
- 1 tsp ghee or sunflower or olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tsp garam masala
- 1 pinch fenugreek optional don't worry if you don't have it in your store cupboard
- ½ tsp salt
- ½ tsp cumin seeds
- 1 tsp nigella seeds
- 5 mangos ripe but firm roughly chopped into 2cm chunks
- 350 ml (1 1/2 cups) white wine vinegar
- 400 g (2 cups) caster sugar (granulated sugar)
Instructions
- Add the ghee to a saucepan and heat over a medium heat.1 tsp ghee
- Add the onion and fry stirring often for 6-8 minutes, until the onion starts to soften and turn transluscent.1 small onion
- Add in the minced garlic, stir and cook for another minute.3 cloves garlic
- Now add in the garam masala, fenugreek, salt, cumin seeds, and nigella seeds and fry, continuously stirring, for 2 minutes until the spices start to release their fragrance.2 tsp garam masala, 1 pinch fenugreek, 1/2 tsp salt, 1/2 tsp cumin seeds, 1 tsp nigella seeds
- Add in the chopped mangos and stir together.5 mangos
- Now add in the sugar and white wine vinegar.350 ml (1 1/2 cups) white wine vinegar, 400 g (2 cups) caster sugar (granulated sugar)
- Stir everything together and bring to the boil.
- Turn down the heat and gently simmer, uncovered, for one and a half hours, stiring a couple of times during cooking until you've got that signature chutney consitency.
- Turn off the heat and allow to cool befor serving.
Notes
Storage
You want to store the mango chutney in sterilized jars with a sealed lid. I use 250ml (8.5oz) Kilner jars <affiliate link. They can be kept in sealed jars in the refrigerator unopened for around 2-3 months. Once opened, so long as it’s kept covered and refrigerated in between uses, it should last around a month.Ingredients Swaps
Change this up by varying the amount of spices to suit your tastes. You can add a freshly chopped chilli or a tsp of minced ginger to give the mango chutney a kick of heat.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Can I substitute frozen mango ?
Can you process this recipe for longer storage?
Sounds divine!
Would frozen mango work in this recipe?
Do you need to peel the mangoes please?
Hi Pam, yes, you need to peel the mangos and chop, leaving the stone behind.
Looks like a definite 5 Star, I have not tried to make as yet but certainly will have a go. Can you let us know where you purchase Gee from please?