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Mango Chutney

Get ready to make your own homemade mango chutney recipe. Bursting with sweet, tangy flavours and a hint of spice, this versatile condiment is a must-have in any kitchen. Whether you're slathering it on warm bread, pairing it with crispy samosas, or adding it to your favourite stir-fries, this homemade version promises freshness and customization like no other.
Course: Appetizer, Condiments, Sauces
Keyword: Conditments, Mango Chutney, Sauce
Servings: 8
Author: andreasfoodstories

Ingredients

  • 2 large ripe mangoes, peeled and diced (about 800g)
  • 1 tbsp avocado oil (or your choice)
  • 1 tbsp grated ginger
  • 2 garlic cloves, minced
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 80 g raisins
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1-2 long red chillies
  • pinch of salt
  • 2 tsp nigella or black sesame seeds

Instructions

Stovetop Instructions:

  • Heat avocado oil in a large saucepan over medium heat.
  • Add grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant.
  • Add diced mangoes and cook for 2-3 minutes until they start to soften.
  • Stir in white vinegar, brown sugar, raisins, turmeric, cinnamon, cumin, garam masala, cardamom, cloves, chopped red chilies, and a pinch of salt.
  • Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered for about 30-40 minutes, stirring occasionally, until the chutney thickens and the mangoes are completely softened.
  • Once the chutney reaches your desired consistency, remove it from heat and let it cool completely.
  • Stir in nigella or black sesame seeds before serving.
  • Transfer the cooled chutney into sterilized jars and store them in the refrigerator.

Thermomix Instructions:

  • Place avocado oil, ginger, and garlic in the Thermomix bowl. Chop for 3 seconds at speed 6.
  • Scrape down sides of mixing bowl  and sauté for 3 minutes at 100°C on speed 1.
  • Add spices - turmeric, cinnamon, cumin, garam masala, cardamom, cloves, chopped red chilies, nigella seeds and a pinch of salt into the mixing bowl and cook for 1 minute at 100°C at speed 1.5.
  • Add diced mangoes, white vinegar, brown sugar, and raisins and cook for 35-40 minutes at 100°C on speed 1, with the measuring cup removed and the simmering basket on top to allow steam to escape.
  • Check the consistency of the chutney. If it's still too thin, cook for an additional 5-10 minutes with the same settings until it thickens.
  • Once the chutney reaches your desired consistency, remove it from the mixing bowl and let it cool completely.
  • Transfer the cooled chutney into sterilized jars and store them in the refrigerator.