Indian Mango Chutney

Mango Jam
January 2, 2019
Mango Jam
January 2, 2019

Indian Green Mango Chutney

Print Recipe
Had a huge haul of mangos up at the farm this year, so decided to do a few new recipes for them. This one is a great condiment for Curries used as a spread if you like a tropical spicy hit and a great recipe for both green and ripe mangos.
Course Condiment
Cuisine Indian
Keyword chutney, green, mango, white
Servings 5 Half Pints
Author rob


  • 1 tbsp cooking oil
  • 2 teaspoons Ginger finely minced
  • 2 cloves Garlic finely minced
  • 1 teaspoon powdered chilli (or one red chill finely sliced)
  • 1 teaspoon Ground Corriander
  • 1/2 teaspoon Ground Cummin
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Ground Cardamom
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 4-5 200-300 grams each Mangos peeled and diced
  • 1 Cup White Vinegar


  • Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  • For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning of course yields the longest shelf-life: Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.

Comments are closed.