Mango Chutney
Published Feb. 8, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon mustard oil or neutral oil (such as canola or vegetable)
- ½medium white onion, finely chopped
- 2teaspoons ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic
- 3cups chopped ripe mango (from about 3 medium mangoes) or 3 cups frozen mango chunks
- 5dates (preferably Medjool), pitted and roughly chopped (about ½ cup) or ½ cup brown sugar
- ½cup apple cider vinegar
- 1teaspoon nigella seeds
- 1teaspoon crushed red pepper
- ½teaspoon ground cumin
- ½teaspoon ground cardamom
- ¼teaspoon fine sea salt
Nutritional analysis per serving (4 servings)
198 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 2 grams protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, heat oil for 30 to 45 seconds on medium. Add onion, ginger and garlic, and cook, stirring occasionally, until the onion turns translucent, about 5 minutes.
- Step 2
Add the mango, dates, vinegar, nigella seeds, crushed red pepper, cumin, cardamom and salt to the pot. Turn the heat up to bring the contents of the pot to a boil, then reduce the heat to low and simmer for 15 minutes, stirring frequently.
- Step 3
Add ½ cup water and cook over medium heat until the mango is very soft and the spices are fragrant, another 15 minutes. Stir in more water if you prefer a saucier consistency.
- Step 4
If you like, blend lightly with an immersion blender, keeping some mango chunks intact, or smash a few mango chunks with a fork. Transfer to a bowl (or an airtight container if not using right away) and let cool to room temperature. Serve, or cover and store in the fridge for up to two weeks.
Private Notes
Comments
If you shop at an Indian grocery store you’ll find mangoes that are meant for pickling and making hot chutney. These are a special type of green mango that don’t become sweet. Use this to make spicy tart mango pickle or chutney.
Need to avoid whole little seeds. Other seeds in the recipe, like cardamom, are ground. Could the nigella seeds also be ground? Or, would it be better to just leave them out?
Look up 'how to make chili oil' or 'chili oil recipe' -- simmering fresh or dried chilis in oil brings the heat out quite a bit. So you could start by heating the 1 tsp. of crushed red pepper in the 1 Tbsp. of oil called for here, see how that works, and then try whatever kinds of chilis you like. I personally wouldn't use jalapeños. . . also recommend doing a search for 'Indian chili peppers' (chilli, chile, etc.) to see what kinds of chilis are used in Indian cuisine.
Need to avoid whole little seeds. Other seeds in the recipe, like cardamom, are ground. Could the nigella seeds also be ground? Or, would it be better to just leave them out?
To me the picture looks quite different than I expected. Mango chutneys I've known and loved usually have unsweet mangoes that look a bit like watermelon rind, not mushy at all as it appears here in the picture, and are usually surrounded by a tiny amount of sticky brown sweet sauce with mango overtones. Please see the note by Name Padma 1 month ago, with a description of how to buy mangoes for chutney that are much less sweet than mangoes we usually find in stores. Thank you, Padma!
If you shop at an Indian grocery store you’ll find mangoes that are meant for pickling and making hot chutney. These are a special type of green mango that don’t become sweet. Use this to make spicy tart mango pickle or chutney.