Tangy and Sweet Mango Chutney
This mango chutney is a sweet and tangy condiment that is perfect for adding flavor to grilled meats, vegetables, or as a spread on sandwiches and wraps. It is made with ripe mangoes, vinegar, sugar, mustard seeds, cumin seeds, coriander seeds, turmeric powder, chili powder, and salt. The chutney is simmered until the mangoes are soft and the chutney has thickened. It is then cooled and refrigerated for at least 24 hours before serving.
Mango chutney has a long and storied history, dating back to the days of the Mughal Empire in India. It is believed that the chutney was first created as a way to preserve mangoes, which are a perishable fruit. The chutney was made with a variety of spices, which helped to keep the mangoes fresh and flavorful. Over time, the chutney became a popular condiment in India and other parts of the world. Today, there are many different variations of mango chutney, but the basic ingredients remain the same. Our recipe for mango chutney is a classic version that is easy to make and delicious. We use ripe mangoes, white vinegar, granulated sugar, mustard seeds, cumin seeds, coriander seeds, turmeric powder, chili powder, and salt. The chutney is simmered until the mangoes are soft and the chutney has thickened. It is then cooled and refrigerated for at least 24 hours before serving.
Tangy and Sweet Mango Chutney Tangy and Sweet Mango Chutney Tangy and Sweet Mango Chutney Tangy and Sweet Mango Chutney
Prep time: 15 | Cook time: 30 | Serves: 6
Ingredients
  • 3 large ripe mangoes, peeled and pitted
  • 1 cup white vinegar
  • 1 cup granulated sugar
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cilantro
Instructions
  1. In a large saucepan, combine the mangoes, vinegar, sugar, mustard seeds, cumin seeds, coriander seeds, turmeric powder, chili powder, and salt. Bring to a boil over medium-high heat, stirring constantly.
  2. Reduce heat to medium-low and simmer for 30 minutes, or until the mangoes are soft and the chutney has thickened. Stir in the cilantro.
  3. Remove from heat and let cool slightly before transferring to a jar or container. Cover and refrigerate for at least 24 hours before serving.
  4. Serve as a condiment with grilled meats, vegetables, or as a spread on sandwiches and wraps.
Why It Works
  • The vinegar helps to preserve the mangoes and gives the chutney a tangy flavor.
  • The sugar helps to balance out the tanginess of the vinegar and gives the chutney a sweet flavor.
  • The mustard seeds, cumin seeds, coriander seeds, turmeric powder, and chili powder add flavor and complexity to the chutney.
  • The salt helps to enhance the flavors of the other ingredients.