Mango Chutney

Name: Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Cuisine: Indian
Ingredients: 4 ripe mangoes, peeled and diced; 1/2 cup granulated sugar; 1/3 cup white wine vinegar; 2 tsp fresh ginger, minced; 2 garlic cloves, minced; 1/2 red onion, finely diced; 1/4 tsp red chili flakes; 1/2 tsp ground cumin; 1/2 tsp kosher salt

A sweet and tangy Indian-style condiment made with ripe mangoes, ginger, and warm spices. Wonderful alongside curries, grilled meats, and cheese boards.

45 minEasyServes 1655 cal/serving

IndianSauceStovetopVegetarianVeganStandardLow CarbKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 ripe mangoes, peeled and diced
1/2 cup granulated sugar
1/3 cup white wine vinegar
2 tsp fresh ginger, minced
2 garlic cloves, minced
1/2 red onion, finely diced
1/4 tsp red chili flakes
1/2 tsp ground cumin
1/2 tsp kosher salt

Instructions

1

Combine 4 peeled and diced ripe mangoes, 1/2 cup granulated sugar, 1/3 cup white wine vinegar, 1/2 finely diced red onion, 2 tsp minced fresh ginger, 2 minced garlic cloves, 1/4 tsp red chili flakes, and 1/2 tsp ground cumin in a medium saucepan.
2

Bring to a boil over medium-high heat, stirring to dissolve the sugar.
3

Reduce heat to low and simmer uncovered, stirring occasionally, for 25-30 minutes until the mango is soft and the mixture has thickened to a jam-like consistency.
4

Season with 1/2 tsp kosher salt and taste, adjusting sweetness and acidity as needed.
5

Remove from heat and let cool completely before transferring to a jar. Refrigerate for up to 3 weeks.

Questions

Can I make Mango Chutney ahead?

Yes, it takes well to being made ahead. Sugar and vinegar are preservatives: in a clean sealed jar it keeps two to three weeks refrigerated.

Can I halve or double Mango Chutney?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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