Mango Chutney Recipe

Inspired by Monsoon Indian Grill

Time1h

Serves8

Make Mango Chutney Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

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THE PHOQUIRI

Kikori, Ancho Reyes Verde, pho-syrup, lime

spicy · herbal · sweet

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Ingredients

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Chutney Ingredients

2 cups ripe mangoes

1 cup Brown sugar

1 medium Onion, finely chopped

1 tablespoon Fresh ginger, grated

2 cloves Garlic, minced

1 teaspoon Red chili flakes

1 cup cider vinegar

1 teaspoon Celtic sea salt

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 tablespoon Fresh cilantro, chopped

Method

Chutney Preparation

Prepare the Mangoes

Peel and dice the ripe mangoes into small pieces, ensuring you remove the pit.

Sauté the Onions and Spices

In a medium saucepan, heat a splash of oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the grated ginger, minced garlic, cumin seeds, and black mustard seeds, cooking for an additional 2-3 minutes until fragrant.

Combine Ingredients

Add the diced mangoes, brown sugar, cider vinegar, red chili flakes, and salt to the pan. Stir well to combine all ingredients.

Cook the Chutney

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for about 30-40 minutes, stirring occasionally, until the chutney thickens and the mangoes are soft.

Finish with Fresh Cilantro

Once the chutney has thickened, stir in the chopped fresh cilantro. Taste and adjust seasoning, adding more salt or sugar if desired.

Cool and Store

Remove the chutney from heat and let it cool to room temperature. Transfer to clean jars and store in the refrigerator for up to 2 weeks.