Mango Chutney Recipe – Authentic Indian Spiced Mango Preserve

Last Updated on 2 months by Neha Deshmukh

Mango Chutney Recipe – Authentic Indian Spiced Mango Preserve

Hey everyone! If you’ve ever been searching for that perfect sweet, tangy, and slightly spicy accompaniment to your Indian meals, look no further. This mango chutney recipe is a family favorite, and I’m so excited to finally share it with you. I first made this years ago, trying to recreate the incredible chutney my grandmother used to make, and it’s been a hit ever since! It’s surprisingly easy to make, and the flavors just get better with time.

Why You’ll Love This Recipe

This isn’t just any mango chutney. It’s a vibrant blend of sweet mango, warming spices, and a touch of heat. It’s incredibly versatile – perfect with samosas, pakoras, cheese and crackers, or even alongside a roast chicken. Plus, making your own chutney means you control the ingredients and can adjust the spice level to your liking. Trust me, once you try homemade, you’ll never go back to store-bought!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 large mango (about 300-400g)
• 1 teaspoon ginger, finely chopped
• 1 green chilli, finely chopped (adjust to your spice preference!)
• ¼ – ½ cup jaggery (about 150-250g), grated or broken into pieces
• ½ – 1 teaspoon red chilli powder (Kashmiri chilli powder is great for color and mild heat)
• ½ teaspoon turmeric powder
• ½ teaspoon roasted cumin seeds powder
• ½ teaspoon coriander seeds powder
• ½ teaspoon kalonji seeds (nigella seeds)
• ½ teaspoon kala namak (black salt)
• ½ teaspoon mustard seeds
• 1 teaspoon oil
• 1 teaspoon vinegar (I prefer apple cider vinegar)

Ingredient Notes

Let’s talk about a few key ingredients that really make this chutney special:

• Kala Namak (Black Salt): This isn’t your average table salt! It has a distinctive sulfurous aroma that adds a wonderful depth of flavor. It’s a staple in Indian cooking and really elevates this chutney. If you can’t find it, you can use regular salt, but it won’t be quite the same.
• Jaggery: Jaggery is unrefined cane sugar, and it gives the chutney a lovely caramel-like sweetness. You can substitute with brown sugar if needed, but jaggery has a more complex flavor.
• Kalonji Seeds (Nigella Seeds): These tiny black seeds have a slightly bitter, oniony flavor. They add a lovely textural element and a unique taste. Don’t skip them if you can help it!
• Mango Varieties: While you can use any ripe mango, I find that Alphonso, Kesar, or Totapuri mangoes work particularly well. Alphonso mangoes are super sweet and fragrant, while Totapuri mangoes have a slightly tart flavor that balances the sweetness nicely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the mango into small pieces. You want a nice, slightly chunky texture.
2. Heat the oil in a pan over low heat. Add the mustard seeds – they should start to pop! Then, add the kalonji seeds, chopped ginger, green chilli, red chilli powder, and coriander seeds powder. Sauté briefly, just until fragrant (about 30 seconds). Be careful not to burn the spices!
3. Add the grated mango and turmeric powder. Mix well to coat the mango with the spices. Cook for about a minute, stirring occasionally.
4. Now, sprinkle in the roasted cumin powder and add the jaggery. Stir until the jaggery melts completely and the mixture becomes a little watery. This takes a few minutes, so be patient.
5. Add the vinegar and mix thoroughly. Cover the pan and simmer on low heat for about 5 minutes, or until the chutney becomes glossy and slightly thickened.
6. Finally, remove from heat and allow the chutney to cool completely before transferring it to an airtight jar. Store in the refrigerator. The flavors will meld and deepen as it sits!

Expert Tips

• Don’t rush the cooking process. Low and slow is the key to developing those rich, complex flavors.
• Taste as you go! Adjust the chilli powder and jaggery to your liking.
• Using a non-stick pan will prevent the chutney from sticking and burning.

Variations

• Spice Level Adjustments: If you like it really spicy, add another green chilli or increase the amount of red chilli powder. For a milder chutney, remove the seeds from the green chilli or reduce the chilli powder.
• Festival Adaptations: This chutney is a staple during Diwali and Christmas in many Indian households. It’s a wonderful addition to festive spreads.
• Vegan Option: Simply substitute the jaggery with maple syrup or coconut sugar for a delicious vegan version.

Serving Suggestions

This mango chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With samosas and pakoras
• As a condiment with Indian thalis
• Spread on cheese and crackers
• Alongside grilled meats or vegetables
• As a glaze for roasted chicken

Storage Instructions

Store the cooled chutney in an airtight jar in the refrigerator. It will keep for up to 2-3 weeks. The flavor actually improves over time!

FAQs

1. What type of mango is best for making chutney?

Alphonso, Kesar, or Totapuri mangoes are all excellent choices. Alphonso is super sweet, while Totapuri offers a nice tartness.

2. How long does this mango chutney last?

Stored in an airtight jar in the refrigerator, it will keep for 2-3 weeks.

3. Can I adjust the sweetness level of the chutney?

Absolutely! Start with ¼ cup of jaggery and add more to taste.

4. What is Kala Namak and can I substitute it?

Kala Namak is black salt, known for its sulfurous aroma. You can use regular salt if you can’t find it, but the flavor won’t be quite the same.

5. Can I make this chutney spicier?

Yes! Add another green chilli or increase the amount of red chilli powder.

6. How can I prevent the chutney from becoming too runny?

Simmering it for a longer period will help it thicken. You can also add a teaspoon of lemon juice towards the end of cooking.