Ingredients

1 tablespoon cooking oil (neutral tasting)

2 teaspoons fresh ginger, finely minced

2 cloves garlic, finely minced

1 red chili, sliced (optional: remove seeds and membrane for less heat)

2 teaspoons whole nigella seeds (optional but highly recommended)

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon turmeric

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

5 large mangoes (about 300 grams each), peeled and diced; can substitute around 1500 grams frozen mango

2 cups white granulated sugar

1 cup white vinegar

Instructions

Step 1: Heat the oil over medium-high heat in a medium stock pot. Add the ginger, garlic, and red chilies, and sauté for about one minute until fragrant.

Step 2: Stir in the nigella seeds (if using), ground coriander, cumin, turmeric, cardamom, cloves, cinnamon, and salt. Sauté the spices for another minute to release their aroma.

Step 3: Add the diced mangoes, sugar, salt, and white vinegar to the pot. Stir well to combine all the ingredients.

Step 4: Bring the mixture to a rapid boil, then reduce heat to medium-low and simmer steadily for 1 hour, stirring occasionally.

Step 5: Remove from heat and let the chutney cool. If you prefer smaller chunks, gently mash the mixture with a potato masher to your desired consistency.

Tips & Variations

For milder chutney, remove seeds and membrane from the red chili before cooking.

Add a handful of raisins or chopped dried apricots during simmering for extra sweetness and texture.

Use frozen mangoes if fresh ones are out of season; just thaw before cooking.

Include mustard seeds along with nigella seeds for a different flavor nuance.

Storage

Mango chutney keeps well due to its acidity. Store in a sealed jar in the refrigerator for up to 2 months, or freeze it for longer storage lasting several months. For best flavor, allow the chutney to rest for a few days before serving to let the spices meld.

For even longer shelf-life, consider canning: pour hot chutney into sterilized jars and process in a boiling water bath for 10 minutes. Let jars sit undisturbed for 24 hours, then store in a cool, dark place. Properly canned chutney can last at least a year.

FAQs

Can I use other types of vinegar?

White vinegar is preferred for its clean, sharp acidity, but apple cider vinegar can be used as a milder alternative. Avoid using flavored or balsamic vinegar as they may alter the chutney’s intended flavor.

How spicy is this chutney?

The heat level depends on the red chili used and whether you include the seeds and membranes. Removing seeds will significantly reduce the heat, making it mild and approachable for those sensitive to spice.