The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. In other words, finger-lickin’ good! This tangy, sweet, and savory mango chutney recipe couldn’t be easier and can be canned for longer storage.
INGREDIENTS of Mango Chutney
- 2 teaspoons fresh ginger , finely minced
- 1 tablespoon cooking oil
- 2 cloves garlic , finely minced
- 1 red chili , sliced
- 2 teaspoons 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
- 2 cups white granulated sugar
- 1 cup white vinegar
How To Make Mango Chutney
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.
Steady simmer for 1 hour. Remove from heat and allow it to cool.
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 or for several months in the freezer.