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Homemade Mango Chutney in a white dish with fresh chopped coriander sprinkled over the top
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5 from 47 votes

Mango Chutney

Looking for a delicious and easy mango chutney recipe? Look no further! This simple recipe provides everything you need to know to make your own homemade mango chutney.
Best known served in British Indian Restaurants as a poppadom dipping sauce.
Also great served with curries, cold meats or as a relish with cheeses, this chutney is incredibly versatile. And it's so easy to make!
Read on to find out how...
Prep Time10 minutes
Active Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Condiment, Dip, Sauce, Side Dish
Cuisine: Asian, British, Indian
Keyword: best mango chutney, Chutney, chutney for cheese, chutney recipe, curry condiment, curry side dish, homemade mango chutney, Mango Chutney, mango chutney dip, mango chutney dipping sauce, mango chutney recipe uk, mango recipe, poppadom dip, Side Dish, smooth mango chutney
Yield: 2 jars
Calories: 675kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 230 ml White Wine vinegar
  • 1 tablespoon Sherry Vineger or Balsamic Vinegar
  • 225 g Caster Sugar
  • 3 Mangoes chopped in to small squares
  • 1 teaspoon Nigella seeds
  • 1 teaspoon Chilli Puree or 1 chilli very finely chopped
  • 2 teaspoon Garlic Puree or 4 cloves pureed
  • 1 teaspoon Allspice
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ginger Powder
  • ½ teaspoon Ground coriander

Instructions

  • Pour the white wine vinegar, sherry vinegar and caster sugar in a sauce pan and simmer, stirring until the sugar is fully dissolved
    230 ml White Wine vinegar, 1 tablespoon Sherry Vineger, 225 g Caster Sugar
    Pouring caster sugar on top of the vinegar in saucepan
  • Increase the heat to a gentle boil for about 5-10 mins until reduced a little.
    Whisking the sugar in the white wine vinegar
  • Meanwhile prepare the mango, chop into small squares
    3 Mangoes
    Chopped mango in a silver cooking pot
  • Place mango into a large sauce pan and add all the remaining ingredients
    1 teaspoon Nigella seeds, 1 teaspoon Chilli Puree, 2 teaspoon Garlic Puree, 1 teaspoon Allspice, 1 teaspoon Ground cinnamon, ½ teaspoon Ginger Powder, ½ teaspoon Ground coriander
    All spice, Ground cinnamon, Ginger Powder, Ground coriander and nigella seeds on top of chopped mango
  • Pour the boiled vinegar and sugar solution into the mango sauce pan and cook over medium low heat for approximately 1 hour
    White wine vinegar being poured over the top of chopped mango coated in spices, garlic puree and chilli puree in a silver pot
  • Keep on stirring throughout this time until at your desired consistency. Cook for less time for a chunky chutney.
    Whisking chopped mango chutney
  • If you want a smoother chutney cook for longer and use a potato masher or blender to make it smoother still. Season with salt and pepper.
    Mango chutney dripping of a whisk over the top of a cooking pot with mango chutney cooking
  • Place the cooked chutney into sterilised jars and leave to cool, you can keep the chutney for several months, unopened in a cool place.
    Mango Chutney Indian Dip in a white dish with nigella seeds and chopped fresh coriander sprinkle over the top
  • Serve with curries, rice dishes, chicken or cheese.
    Mango Chutney Recipe in a black dish with fresh chopped coriander sprinkled over the top

Video

Nutrition

Calories: 675kcal | Carbohydrates: 162g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 585mg | Fiber: 6g | Sugar: 155g | Vitamin A: 3360IU | Vitamin C: 114mg | Calcium: 70mg | Iron: 2mg