Mango Chutney

Name: Mango Chutney
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: Green (unripe) mangoes, peeled and diced — 500 g (1.1 lb); Sugar — 200 g (1 cup); White vinegar — 100 ml (1/3 cup + 1 tbsp); Fresh ginger, minced — 15 g (1 tbsp); Garlic clove, minced — 1; Mustard seeds, cumin seeds and chile flakes — 5 g each (1.5 tsp each); Raisins (optional) — 30 g (2 tbsp)

The Quirky Foodster Team

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15 min

Prep

40 min

Cook

Ingredients

Green (unripe) mangoes, peeled and diced — 500 g (1.1 lb)
Sugar — 200 g (1 cup)
White vinegar — 100 ml (1/3 cup + 1 tbsp)
Fresh ginger, minced — 15 g (1 tbsp)
Garlic clove, minced — 1
Mustard seeds, cumin seeds and chile flakes — 5 g each (1.5 tsp each)
Raisins (optional) — 30 g (2 tbsp)

Method

Combine diced mango, sugar and vinegar in a saucepan.
Bring to a simmer, stirring until sugar dissolves.
Add ginger, garlic, mustard seeds, cumin seeds and chile flakes.
Simmer 30-40 minutes, stirring occasionally, until mango softens and the mixture thickens to a jammy consistency.
Stir in raisins if using during the last 10 minutes; cool before bottling.

Cultural Background: A sweet-spiced condiment made from cooked mango, sugar and warm spices, mango chutney has roots in Indian preserving traditions later popularized in Britain through colonial trade, now enjoyed both with curries and as a distinctly Anglo-Indian pairing.

Tips: • Using firm, unripe green mangoes gives the classic chutney texture that holds together rather than dissolving completely. • The chutney should reach a thick, jam-like consistency — continue simmering if still too liquid.

Variations: • Add a cinnamon stick and a few cloves for extra warmth. • Adjust sugar and vinegar ratios for a sweeter or tangier final result.

Storage: Refrigerate in a sealed jar up to 2 months, or process in sterilised jars for longer shelf-stable storage.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 40 kcal, 0.1 g protein, 0 g fat, 10 g carbohydrate per 15 g serving. FAQs What is mango chutney traditionally served with? Curries, as a condiment for cold meats and cheeses in Anglo-Indian tradition, and with poppadoms. Can I use ripe mangoes instead? Green unripe mangoes are traditional and hold their shape better during cooking; ripe mangoes will break down more and taste sweeter.

FAQs: What is mango chutney traditionally served with? Curries, as a condiment for cold meats and cheeses in Anglo-Indian tradition, and with poppadoms. Can I use ripe mangoes instead? Green unripe mangoes are traditional and hold their shape better during cooking; ripe mangoes will break down more and taste sweeter.