Chutney is simple and easy to make and a great way to enjoy mangoes in season. This sweet mango chutney takes less than 10 minutes to prep and 30 minutes to cook. You can add it to your favorite meat or roast to enhance the flavor. It is also the best sandwich spread you will ever taste.
Table of Content
If you love chutney, then you will agree that a good chutney can be addictive. As a kid, my mom had to hide chutney or pickles from me. I love chutney so much I could eat a whole jar of mom's sweet or spicy mango chutney.
This recipe is similar to an Indian mango chunda recipe. I say similar because the traditional mango chunda was cooked in the sun, not on a stovetop. Mango, sugar, and spices were placed in an earthen pot and left out in the sun every morning till dusk. This was done every day until all the sugar melted and thickened. The process was long and slow and required a great deal of patience and care. Our grandmoms had all that patience and care. Didn't they?
What is chutney?
The word chutney is Indian (pronounced as chatni) and it means 'strongly spiced'. It is usually a fruit or mixture of fruits in warm spices, cooked with sugar (or jaggery) and an acid, like vinegar. Chutney may be sweet, spicy or a combination of the two. You can have a sweet chutney, very similar to jam, but strongly spiced.
There are very blurry lines when it comes to distinctions between Indian chutney, pickles, and relishes.
What does sweet mango chutney taste like?
The basic tase of this comes from the type of mangoes you use. I like to use a nice semi-ripe mango that's firm and still has that raw tart taste to it. The mango is combined with the pungent taste of ginger-infused with warm spices like cinnamon, cloves, and cardamom. So, essentially you have a sweet, sour, spicy yet mild burst of flavors.
Ingredients and substitutes
- Mangoes - I use firm mangoes that are semi-ripe. I find raw mangoes are quite sour while ripe mangoes are sweet and also tend to become smooth.
- Ginger - Fresh is the way to go. Mango and ginger are an old classic combination that works perfectly every single time.
- Cinnamon - I highly recommend using a whole stick rather than powder. We want the flavor not the taste of cinnamon.
- Cloves, cardamom - It's best to use whole spices. And yet, if you must, use just a pinch of the powder instead.
- Star anise - U
se a whole spice or omit it. Do not use the powder as star anise can be fairly strong.
Step by step instructions
Chutney
- Peel the mangoes with a peeler. Then, grate the mangoes using the large side of the grater.
Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
- Combine all ingredients in a saucepan and cook on medium-low for 25 to 30 minutes.
Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first. - The mixture will reduce to almost half. Remove from the heat.
- Let cool in the pan for 10 minutes. Then transfer to sterilized jars.
Canning Process (optional)
- Pour the chutney into the hot sterilized jar and close the lid
- Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water. - Bring the water to a boil again. Cover the pot and process for 15 minutes
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
Pro tip - use kitchen tongs to pick the jars out of the stockpot. They are hot and very delicate so use gloves. - Let cool completely.
- Press the top of the lid to ensure the seal is tight – the lid should not move at all.
- Store in a cool dry place.
Storage
- I always refrigerate my chutneys.
- This mango chutney will last in the fridge sealed for 3 months.
- Once opened, use it without four weeks.
- If you store the chutney in sterilized jars, using the canning process, you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
How to use this chutney?
There is really no right or wrong way to using a good mango chutney.
- A good chutney makes the best sandwich spread.
- Serve it with meat such as chicken, lamb, or pork. Try a chicken roast sandwich with mango chutney as the spread. Or brush mango chutney over boneless chicken breast and bake until it is moist and tender.
- Chutney and cheese is a classic combination that never fails. Try a cream cheese such as brie using chutney as a spread on bread before you toast it.
More mango recipes
Frequently asked questions
This mango chutney is a great condiment with mild flavors of warm spices like cinnamon, cloves, cardamom, etc. Very similar to a pickle this can be eaten accompanied by a meal or just with a slice of bread. Serve it alongside the main course such as fish or chicken. My favorite is to add it to a sandwich with other meats and salad.
Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high-heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often and watch the magic take place.
Pickle is usually a vegetable preserved in brine or flavored oil. But in India, both chutneys and pickles often use the same method of cooking fruit or vegetable with vinegar. It is said that chutney is made with pieces of fruit or vegetables while a pickle is made with the whole vegetable. However, I have often made a pickle with cut vegetables and fruits so that's up for debate as far as I'm concerned. You can also try a spicy mango chutney, or Indian Eggplant Relish - Brinjal Pickle
A relish is made with grated or cut vegetables while the chutney is made with grated or cut fruits. They can be sweet, spicy or both
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Printable Recipe
Sweet Mango Chutney
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Ingredients
- 3 Cup (1 lb) Mango (semi-ripe) grated (500 grams)
- 200 grams (1 cup) White sugar
- 2 tablespoon Ginger sliced
- 3 inch Cinnamon stick
- 1 Star anise
- 2 Cardamom pods
- 3 Cloves
- 2 tablespoon Vinegar
- ¼ teaspoon Salt
Instructions
Chutney
- Peel the mangoes with a peeler. Then, grate the mangoes using the large side of the grater.Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
- Combine all ingredients in a saucepan and cook on medium-low for 25 to 30 minutes.Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
- The mixture will reduce to almost half. Remove from the heat. Let cool in the pan for 10 minutes. Then transfer to sterilized jars
Canning process (optional)
- Pour the chutney into the hot sterilized jar and close the lid
- Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.Pro tip - use kitchen tongs to pick the jars out of the stockpot. They are hot and very delicate so use gloves.
- Let cool completely.Pro tip - Press the top of the lid to ensure the seal is tight – the lid should not move at all.
- Store in a cool dry place.
Recipe Notes
- Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
- This chutney is prepared like a condiment without any perishable ingredients like onions or garlic which makes it possible to preserve it using a canning process.
- Most condiments like chutneys, pickles, jams, and preserves when preserved through the canning process can last for about a year if stored well in good conditions. This is a small batch and is not canned, so it will last in the fridge for about a month.
- If you store the chutney in sterilized jars using the canning process you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
- Chutney not thickening? Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
Storage
- I always refrigerate my chutneys.
- This mango chutney will last in the fridge sealed for 3 months -
- once opened use it within four weeks.
- If you store the chutney in sterilized jars using the canning process you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
And, if you enjoyed this chutney, you can also try my Indian Eggplant Relish - Brinjal Pickle.
Marisa F. Stewart
I love mangoes!! Every year when they come into season I buy dozens of them. I've never tried making chutney before but it looks so good I could take that spoon and start eating that entire jarful. Wish I had it now -- we're having grilled chicken tonight and it would be perfect along with it.
Veena Azmanov
Me too Marisa. Love mangoes. You must try a chutney, can't stop eating. So good. Perfect on grilled chicken
Diana
I love mango chutney and always order it at Indian restaurants. But I have never thought of making it at home! Thanks for the detailed recipe.
Veena Azmanov
It's so easy to make Diana.
Adriana
I love chutney but have never dared to make it but with your inspiartion, I will try your recipe as the addition of the ginger makes it irresistible.
Veena Azmanov
It's very easy to make homemade chutney Adriana. You must try.
Beth
It's 10:30 at night and I am craving this chutney big time! Mangos are a huge family favorite so I expect this will get spread on everything!
Veena Azmanov
Thanks, Beth. You must try this one. So good.