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.

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