Easy Mango Chutney Recipe

If you’ve ever opened a jar of mango chutney and thought, “This could be better”,  you’re right. The best mango chutney isn’t found in a supermarket aisle, it’s simmered gently in your own kitchen, with fresh mangoes, a bit of fresh ginger, and all the spices your cupboard can muster.

This homemade mango chutney recipe is sweet, tangy, and has just enough heat from red pepper flakes and diced red chilies to keep things interesting. 

Ingredients:

• 4 ripe mangoes
  
• 1 red onion, finely chopped
  
• 3 cloves garlic, minced
  
• 2 tbsp fresh ginger, grated
  
• 1 tsp nigella seeds
  
• 1 tsp mustard seeds
  
• 1 tsp cumin seeds
  
• ½ tsp garam masala
  
• ½ tsp red pepper flakes
  
• 200g brown sugar
  
• 200ml apple cider vinegar or white wine vinegar
  
• 1 tbsp olive oil
  
• A pinch of black pepper and a small pinch of salt

Method:

1. Peel and chop your fresh mango into small chunks. If your mangoes are very ripe, you can give them a quick mash with a potato masher later to get that slightly jammy texture.
2. Warm the olive oil in a medium saucepan over medium heat. Add the mustard seeds, cumin seeds, and nigella seeds. Let them pop for about a minute, that little dance releases all their flavour.
3. Add the onion, garlic, and fresh ginger. Cook until the onion is slightly tender and fragrant. Then stir in your red pepper flakes, diced red chilies, and garam masala.
4. Toss in the mangoes, sugar, and apple cider vinegar. If you prefer a sharper finish, try white vinegar or wine vinegar instead. Stir well and bring to a boil, then lower the heat and let it simmer until thick and glossy, about 40 minutes. The sugar dissolves and the chutney will start to cling to your spoon.
5. Taste it near the end, if it’s too sharp, add a touch more sugar; too sweet, a splash more vinegar. Balance is everything.
6. Spoon your hot chutney into sterilised jars, seal, and let it cool completely before storing. Keep it in an airtight container in the fridge or store cupboard.

Serving suggestions:

Try it:

• Swirled through cream cheese for an easy dip
  
• As a sweet-sour kick on naan bread or cheese toasties
  
• Or honestly? Just eaten straight from the jar