Best 4 Real Indian Mango Chutney Recipes

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**Discover the Vibrant Flavors of Real Indian Mango Chutney: A Culinary Journey through Sweet, Spicy, and Tangy Delights**

Embark on a culinary adventure with our collection of authentic Indian mango chutney recipes, capturing the essence of this beloved condiment in all its sweet, spicy, and tangy glory. Whether you prefer a fiery burst of flavors or a more subtle blend of sweet and sour, these recipes offer a tantalizing array of options to suit every palate. From traditional South Indian recipes passed down through generations to contemporary twists on this classic condiment, our selection promises an unforgettable journey through the diverse culinary landscapes of India. Prepare to awaken your taste buds and elevate your meals with the vibrant flavors of real Indian mango chutney.

Here are our top 4 tried and tested recipes!

INDIAN MANGO CHUTNEY RECIPE (SPICY)



Indian Mango Chutney Recipe (Spicy) image

Less essential spices are marked optional. Both ground and whole spice measures are mentioned to keep it handy for everyone. Skip grinding whole spices step if using ground spices or if you don't mind having whole spices in chutney. Just remove while serving.

Provided by Mariam Sodawater

Categories     chutney

Time 40m

Number Of Ingredients 17

3.5 cup sliced mangoes (use under ripened, see notes)
1 teaspoon cumin seeds or cumin powder
½ to 1 teaspoon red pepper/chili flakes (notes 2)
1- inch cinnamon
3 cloves
½ teaspoon coriander seeds
½ teaspoon fennel seeds (optional )
2-3 green cardamom
¼ teaspoon turmeric powder
1½ teaspoon nigella (optional, notes 1)
½ tablespoon minced garlic (or less)
½ tablespoon minced ginger (or less)
¼ teaspoon black pepper
¼ teaspoon salt
1 tablespoon oil
1 cup white vinegar
2 cups sugar

Steps:

  • Place all ingredients in the whole spice list in a pan and dry roast for 30 seconds until fragrant then remove to a plate to cool.
  • Grind whole spices into a fine powder and sieve it through a fine strainer. Discard the remains.
  • Heat oil in a pan then add the prepared spice mix, ginger, garlic, salt, black pepper, and nigella seeds. Let it sizzle for 2 seconds then add vinegar and sugar. Cook for 5 minutes on medium heat until sugar dissolves. Then add mango slices.
  • Cover and cook chutney for 10 minutes. Then remove the lid and cook for another 10 minutes. Adjust heat as needed and stir frequently after sauce begins to thicken.
  • Fill hot chutney in sterilized jars. (note 6) Let the chutney cool completely then place the lid tightly and store in the fridge. Use a clean dry spoon to serve each time. Chutney can be frozen too.

Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

MANGO CHUTNEY



Mango Chutney image

Mango Chutney is an Indian condiment. It's so easy to make and pairs well with curries, chicken, pork, steak or lamb. Made with ripe mangoes and spices. Use as a marinade or spread on bread!

Provided by Rasa Malaysia

Categories     Indian Recipes

Time 25m

Number Of Ingredients 13

1 lb. (0.4 kg) ripe but firm mango
1 stick (2 inches) cinnamon
2 whole cloves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cardamom pods, cracked
3/4 cup water
1 teaspoon grated ginger
1 clove garlic, crushed
1/2 cup vinegar
2-3 whole dried red chilies
1 teaspoon salt
3/4 cup brown sugar or to taste

Steps:

  • Peel the skin the mango and cut the flesh into 1 inch cubes. Discard the seed.
  • Using a piece of thin muslin cloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes.
  • Add the vinegar, dried red chilies, salt, and sugar. Add more salt and sugar to taste.
  • Lower the heat to simmer and cook for 15-20 minutes or until the chutney is thickened. Squeeze out the chutney sauce from the muslin cloth and discard it.
  • Transfer to the mango chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

Nutrition Facts : Calories 214 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 544 milligrams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

MANGO CHUTNEY (BEST EVER!)



Mango Chutney (BEST EVER!) image

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Provided by Kimberly Killebrew

Categories     condiment

Number Of Ingredients 15

1 tablespoon cooking oil ((neutral tasting))
2 teaspoons fresh ginger (, finely minced)
2 cloves garlic (, finely minced)
1 red chili (, sliced (optional: remove seeds and membrane for less heat))
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4-5 large mangoes ((about 250-300 grams each), peeled and diced)
2 cups white granulated sugar
1 cup white vinegar

Steps:

  • Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  • For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

Nutrition Facts : ServingSize 1 tablespoon, Calories 24 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 6 g

REAL INDIAN MANGO CHUTNEY



Real Indian Mango Chutney image

This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.

Provided by Michelle

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 3h10m

Yield 24

Number Of Ingredients 12

2 ¼ cups diced fresh mango
¼ cup salt
2 ½ cups water
2 ⅓ cups white sugar
2 cups vinegar
½ cup raisins
½ cup chopped pitted dates
2 cinnamon sticks
2 teaspoons minced fresh ginger root
2 teaspoons crushed garlic
2 teaspoons ground dried chile pepper
10 half-pint canning jars with lids and rings

Steps:

  • Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
  • Drain and discard liquid from the mango.
  • Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 27.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 25.5 g

Tips:

  • Use ripe mangoes: For the best flavor, use ripe mangoes that are slightly soft to the touch.
  • Choose the right spices: The spices used in this chutney are essential for its flavor. Be sure to use fresh, high-quality spices.
  • Don't overcook the chutney: The chutney should be cooked until it has thickened, but be careful not to overcook it, or it will lose its flavor.
  • Sterilize your jars: Before filling your jars with chutney, be sure to sterilize them to prevent spoilage.
  • Store the chutney properly: Once the chutney is made, it can be stored in a cool, dark place for up to 6 months.

Conclusion:

This real Indian mango chutney recipe is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for adding a sweet and tangy flavor to curries, grilled meats, or even just as a spread on toast. With its easy-to-follow instructions and helpful tips, this recipe is sure to become a favorite in your kitchen.

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