Mango Chutney 

By Zainab Shah

Published February 7, 2024

  • Kelly Marshall for The New York Times
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(78)
Comments
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Ripe mangoes work best as a base for this sticky, deliciously sour and heavily spiced condiment. The intense sweetness of the cooked mangoes is fittingly balanced by apple cider vinegar, crushed red pepper, ginger and garlic; nigella seeds add some texture and bitterness. One dollop of this chutney lends a kaleidoscope of flavors to any meal or snack, from a simple sandwich to a kebab or roast chicken. Mango chutney typically tends to be somewhat thick, but if you prefer a looser texture you can add more water during the cooking process. You can adjust the bite as you like, keeping as many or as few mango chunks intact as you’d like. This chutney is customizable, but its punchy flavors remain.

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Ingredients

Yield:About 2½ cups 

  • 1 tablespoon mustard oil or neutral oil (such as canola or vegetable) 

  • ½ medium white onion, finely chopped

  • 2 teaspoons ginger paste or freshly grated ginger

  • 1 teaspoon garlic paste or freshly grated garlic 

  • 3 cups chopped ripe mango (from about 3 medium mangoes) or 3 cups frozen mango chunks 

  • 5 dates (preferably Medjool), pitted and roughly chopped (about ½ cup) or ½ cup brown sugar 

  • ½ cup apple cider vinegar

  • 1 teaspoon nigella seeds 

  • 1 teaspoon crushed red pepper

  • ½ teaspoon ground cumin

  • ½ teaspoon ground cardamom 

  • ¼ teaspoon fine sea salt

Ingredient Substitution Guide
Nutritional analysis per serving

42 grams carbs; 204 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 4 grams fiber; 150 milligrams sodium; 2 grams protein; 36 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
78 user ratings
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Comments

Name 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.

PeaKay

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?

Name Laura

I purchased a bag of mangos from Costco that turn out to be disappointing. I decided to try a mango chutney. My husband is gobbling it up with cheese and crackers, as I’m writing this review. Definitely a success. I used dates in addition to brown sugar. I would use less fresh ginger next time.

Atl_Gerard

I used 3/4 tsp of red pepper flakes instead of one teaspoon .. and still thought that was too much.. it was. Next time, 1/4 tsp will do.

Anne

Can this be frozen?

PeaKay

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?

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