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Mango Chutney

Based on 1 ratings

Sheetal Shaw

Community Member

“A very easy and sweet Mango Chutney (Tip: add 1-2 tsp lemon juice to make it a little tangy) recipe. Best served with rice, on toast, in wraps or even as salad topping.”

Difficulty

Easy 👌
180
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-15+
mangoes
1 cup brown sugar
¼ cup sugar
6 cloves ground cloves
¼ tsp chili powder
¼ tsp chili flakes
½ tsp salt
2 cups water
  • Step 1/5

    Wash, peel and cut mango into cubes. Tip: use large and green (not ripe) mangoes.

    Wash, peel and cut mango into cubes. Tip: use large and green (not ripe) mangoes.

  • Step 2/5

    Gather all the ingredients: brown sugar (I have used cane sugar), white sugar, salt, red chilli powder, red pepper flakes, cloves (coarsely ground), and water.

    Gather all the ingredients: brown sugar (I have used cane sugar), white sugar, salt, red chilli powder, red pepper flakes, cloves (coarsely ground), and water.

  • Step 3/5

    In a large bowl combine mango with all the ingredients (cane sugar, white sugar, cloves, red chilli powder, red pepper flakes, salt and water) and let the mix rest for 2 hours, so the mango absorbs the sugar and spice mix. Tip: you can even let the mix soak and marinate overnight, the chutney will be more flavorful.

    In a large bowl combine mango with all the ingredients (cane sugar, white sugar, cloves, red chilli powder, red pepper flakes, salt and water) and let the mix rest for 2 hours, so the mango absorbs the sugar and spice mix. Tip: you can even let the mix soak and marinate overnight, the chutney will be more flavorful.

  • Step 4/5

    After the resting time is over, transfer the chutney mix into a pot and let cook on medium heat. Stir the mix frequently so it does not stick to the bottom of the pot. Cook for about 3 hours or until the liquid has reduced to almost 1/3 in quantity and mango is cooked but not overdone. Chutney should have a darker and richer color and thicker consistency and sweet aroma. I have an electric cooking range, if you cook on gas then reduce the flame to low and cook for less time.

    After the resting time is over, transfer the chutney mix into a pot and let cook on medium heat. Stir the mix frequently so it does not stick to the bottom of the pot. Cook for about 3 hours or until the liquid has reduced to almost 1/3 in quantity and mango is cooked but not overdone. Chutney should have a darker and richer color and thicker consistency and sweet aroma. I have an electric cooking range, if you cook on gas then reduce the flame to low and cook for less time.

  • Step 5/5

    Transfer the chutney into a bowl to cool. Store in an airtight container and refrigerate. This chutney should be good for about 2 weeks. Tip: always use a clean and dry spoon for serving.

    Transfer the chutney into a bowl to cool. Store in an airtight container and refrigerate. This chutney should be good for about 2 weeks. Tip: always use a clean and dry spoon for serving.

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