🗂 Mango Chutney Recipe
This homemade sweet, sticky mango chutney has a slight spiciness, It makes the perfect accompaniment for any curry!
Servings: 80 Servings (1 tbsp per serving)
Ingredients
- 1 tsp ghee or sunflower or olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tsp garam masala
- 1 pinch Aseofoetida powder 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, Aseofoetida, 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 Aseofoetida powder, 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
This recipe makes approximately four 250ml jars of mango chutney (a little over 4 cups altogether).
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
Serving: 15ml | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Fiber: 1g | Sugar: 7g
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