What Is Mango Chutney?
Mango chutney is the most traditional of all chutneys.
It’s made of ripe mangoes and sweet in taste. It has a tart flavor from vinegar. Dried chilies are used in the recipe so it’s also spicy.
Mango chutney is quick and easy to make. It’s made fresh and last for few days, even weeks, if kept in a jar and refrigerated.
Mango Chutney Recipe
This is an easy homemade recipe that you can make at home. The recipe ingredients are below:
- Ripe mangoes
- Spices such as cinnamon, cloves, cumin, coriander and cardamom pods
- Dried red chilies
- Sugar and salt
How to Make Mango Chutney?
This recipe involves a simple cooking process.
First, cut up 1 lb of ripe mangoes and then cook with the spices. The spices should be tied up in a muslin cloth.
Then add all the other ingredients like dried chilies, vinegar, salt, sugar and cook until the mangoes breakup and thickened.
Let cool and keep in a jar for up to a few weeks in refrigerator.
Frequently Asked Questions
Is Mango Chutney Indian?
Chutneys are essentials in daily Indian meals whether it’s breakfast, lunch or dinner.
They come in all forms and differ in taste and texture depending on the ingredients used and the cooking method.
Yes, mango chutney is Indian and this recipe is from a native Indian food blogger Journey Kitchen.
Is Mango Chutney Low Calories?
As chutney is sweet, many people wonder if it is low in calories.
My recipe is only 249 calories. Spread it on sandwiches, use it as a marinade, with steak, chicken, lamb or as a dipping sauce.
It’s also used as a base for Indian curries which adds great dimensions to the flavors.
How Many Calories per Serving?
This recipe serves 4 people. It is only 214 calories per serving.
What Dishes to Serve with This Recipe?
Serve this condiment with Indian recipes. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
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- 1 lb. ripe but firm mango
- 1 stick 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
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.