mango chutney recipe

This Mango Chutney recipe is packed with flavor from fresh mangos, onion, bell pepper and spices.

Mango Chutney

canola oil

ginger

garlic (, minced)

red onion (, finely chopped)

red bell pepper (, finely chopped)

red chili

curry powder

salt

mangoes

sugar

apple cider vinegar vinegar

Dice the mangos (here’s my resource for how to cut a mango).

Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.

Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.

Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

https://content.jwplatform.com/videos/Gw5vcpE8.mp4

This simple recipe for mango chutney calls for lots of ripe mangoes, onion, garlic, and ginger root. Make a large batch and freeze the leftovers!

Super Simple Mango Chutney Recipe

mango

red onion

golden raisins

brown sugar

garlic

ginger root

white wine vinegar

red pepper flakes

Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.

Mango chutney is fruity with a savory-spiced sweet and tangy flavor profile and a touch of heat. It whips up in just over 30 minutes and is delicious paired with Indian bread, chicken, steak, lamb, fish, and added to curries or sandwiches.

Mango Chutney Recipe

vegetable oil (or avocado oil)

garlic (crushed)

1/2- inch piece fresh ginger (grated)

black nigella seeds

red pepper flakes (more

coriander

garam masala spice mix

cumin

cardamom

turmeric

mustard seed

cinnamon

cloves

fenugreek

sugar (or coconut palm sugar)

coconut vinegar (or apple cider vinegar)

water

Peel the mangoes and chop them into large pieces.

Heat the oil over medium heat. Once hot, add the garlic and ginger and cook for 10 seconds, stirring constantly. Add all the spices (black nigella seeds, crushed red pepper flakes, coriander, salt, garam masala, cumin, cardamom, turmeric, mustard seed, cinnamon, cloves, and fenugreek), and then cook 20 seconds more, stirring constantly.

Add the sugar, vinegar, water, and mangoes. Bring to a simmer, and then cover the pot and boil until the mango is soft and the chutney is thickened (remember it will thicken more as it cools), about 20 to 25 minutes, stirring occasionally.

Cool to room temperature, and use or cover and store refrigerated.

Top 3 mango chutney recipe recipes from across the web

The most viewed mango chutney recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mango Chutney

Super Simple Mango Chutney Recipe

Mango Chutney Recipe

Top 3 mango chutney recipe recipes from across the web

The most viewed mango chutney recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Chutney

Super Simple Mango Chutney Recipe

Mango Chutney Recipe

The most viewed mango chutney recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine