Mango chutney originates from India. Indians often use green (unripe) mango’s, which provide for some tartness. During British rule in India, the Brits started to add vinegar and sugar to ripe mango’s merely to create tartness, but also to ensure the chutney could be preserved longer. In the recipe  below we have reduced the amount of sugar, thereby decreasing shelf life outside the fridge. But in the refrigerator closed containers can easily last 6-9 months. 

The art of making mango chutney

Mango chutneys go along with  Thai and Indian curry dishes. They pair well with rice and with flat breads. The acidity of the vinegar makes the environment for bacteria less suitable. So does the sugar via the increase of the osmotic pressure.
The making of this chutney is rather straightforward. Towards the end of the simmer, stir frequently to prevent the contents from sticking to the pan and causing caramelization, affecting color and taste.
Please note that the sugar content in this recipe is not high enough to store the chutney indefinitely at room temperature. So store the chutney in the fridge for months or freeze it in a plastic container or re-sealable freezer bag.

Special equipment

  • m0rtar and pestle
    mango chutney and ingredients photo: ©️Nel Brouwer-van den Bergh

    Mango Chutney

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    Course: Condiment
    Cuisine: Indian
    Keyword: chutney, mango
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 60

    Ingredients

    Ingredients for the mango chutney

    • 4 medium sized mango's
    • 1/2 brown onion
    • 1 tsp mustard seeds
    • 1 tsp garam masala
    • 1 tsp coriander seeds (ground)
    • 1/4 tsp turmeric (ground)
    • 1/4 tsp salt
    • 2 cloves of garlic (crushed from the press)
    • 2 tsp ginger (finely cut)
    • 1-2 thai red chilli's (cut in rings)
    • 1 tbsp oive oil
    • 2 cups sugar
    • 1 cup rice vinegar

    Instructions

    Instructions to make the mango chutney

    • Peel the ripe and juicy mango’s (Thai or Indian mango’s preferred) and take all flesh from the pit. Cut up in finger sized pieces and reserve
    • Peel the garlic and crush. Reserve
    • Peel the ginger and cut in very small pieces. Reserve
    • Cut the chilli pepper in small rings, after removing the seeds.
    • Place the oil in a medium sized pan and add at medium heat the mustard seeds. When they pop add the crushed garlic and the finely sliced ginger.
    • After 1 minute add the other spices and salt and stir.
    • After one more minute add the mango pieces, the sugar and the vinegar. Stir well, let it come to a boil
    • Let simmer for 1-1 1/4 hr, while occasionally stirring. Do not place a lid on the pan, as acetic acid and water (the main ingredients of vinegar) need to be cooked off.
    • Poor the mixture in sterile jars and close. Store in the refrigerator or freezer.

    Notes

    Method: simmering
    Food allergy & intolerance information: none

Remarks

  1. Increasing the amount of sugar will promote shelf life. Regularly eating significant amounts of that chutney will contribute to your ‘added sugar’ load in your diet.
  2. The recipe for Garam masala is listed under  food base essentials

 

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