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How to Make Real Indian Mango Chutney - A Step-by-Step Guide

Real Indian Mango Chutney is a delicious and versatile condiment that is a staple in Indian cuisine. Made with fresh, ripe mangoes, aromatic spices, and a hint of sweetness, this chutney is the perfect accompaniment to a variety of dishes. Whether you’re enjoying it with a spicy curry, a savory samosa, or as a topping for grilled meats, this chutney adds a burst of flavor to any meal.

What makes this recipe stand out is its authentic blend of traditional Indian spices and flavors. The...

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Ingredients

  • 2 ¼ cups diced fresh mango
  • ¼ cup salt
  • 2 ½ cups water
  • 2 ⅓ cups white sugar
  • 2 cups vinegar
  • ½ cup raisins
  • ½ cup chopped pitted dates
  • 2 cinnamon sticks
  • 2 teaspoons minced fresh ginger root
  • 2 teaspoons crushed garlic
  • 2 teaspoons ground dried chile pepper
  • 10 half-pint canning jars with lids and rings

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 3 hrs 10 mins
  • Servings: 24
  • Yield: 24 servings

  • Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
  • Drain and discard liquid from the mango.
  • Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

    • Nutrition

    105 cal.

    • Total Fat: 0g
    • Sodium: 2mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 0g
    • Vitamin C: 5mg
    • Calcium: 8mg
    • Iron: 0mg
    • Potassium: 71mg

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