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Easy Spicy mango chutney. Indian mango chutney to use as a condiment or to make into mango curry. Jump to Recipe
This is one addictive chutney. You can tweak the chutney according to taste for sweetness, sourness, spice level etc. Use it as a dip with chips or toasts, as a side with a regular meal.. Make a curry out it with some cashew cream and add Tempeh or Veggies to it and find yourself with a fantastic Mango curry right from a good Indian Restaurant! There’s lots more to do with it..
This is my version of the Major Grey Mango chutney. You can can it and preserve it for months or refrigerate it for weeks. Adjust sugar content to taste, more if you want to make it into a preserve and can it for longer, use less if using soon and if your mango is already nicely ripe.
Spicy Mango Chutney Recipe. Vegan
Easy Spicy mango chutney. Indian mango chutney to use as a condiment or to make into mango curry. Makes about a 2/3 cup
Ingredients
- 1 teaspoon organic high fat oil, I used organic canola. coconut would work too
- 1 diced champagne mango , or large mango preferably very ripe
- 1/2 inch ginger grated
- 1/2 teaspoon red chili flakes or 1 broken dry red chili, adjust to taste
- 1 clove garlic chopped
- 1/4 teaspoon salt
- 2 Tablespoons cider vinegar or white vinegar
- 2 Tablespoon Raw sugar or equivalent jaggery or packed brown sugar or other sweetener., adjust to taste less or more
- 2 Tablespoons golden raisins
- 1/8 teaspoon each of cinnamon, clove, cardamom, nutmeg powders (add or remove spices according to taste.). Can also use 1/4 teaspoon of Kashmiri Garam Masala
Instructions
- In a large non stick or non-reactive pot, add oil and heat on low, swirl to spread on the bottom.
- Add all ingredients and mix well.
- Cook on medium-low heat and bring to a rolling boil, reduce heat to low and simmer until thick, about 25 minutes.
- Stir frequently to keep from sticking.
- Taste for sweet, sour, spice levels, adjust spices, mix well and take off heat after another minute.
- Let cool before canning.
Notes
Nutritional values based on one serving
Nutrition
Calories: 167kcal, Carbohydrates: 37g, Protein: 1g, Fat: 2g, Sodium: 302mg, Potassium: 250mg, Fiber: 2g, Sugar: 32g, Vitamin A: 1040IU, Vitamin C: 30.9mg, Calcium: 17mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This is the best chutney I’ve ever eaten in my whole life!
I want to make this to give out as a gift for Christmas. Does this need to be refrigerated after I make it and spoon it into the jars?
If you cook this one long enough, then this chutney stays fine for 2-3 weeks. I would refrigerate it just to be on the safe side.
So my sister and I couldn’t have a more different opinion on mango; I hate it. I honestly wouldn’t eat it unless it was the only option and I was hungry. Yet I’ve just tried this recipe and there’s /nothing/ leftover, all of it is gone and honestly! I was never more happy to have finished something with mango. I’ll definitely make the recipe again, maybe even this week!
Its’ the best, right?
Thanks so much Richa. I just bought your amazing book, the recipes are fantastic!! I just made your Dal Makhani, I absolutely love it and this chutney is the best I’ve ever tasted!! Is there a second Indian cook book in the works?
Thakns Ken! So glad you are loving the book and the recipes! No next book yet. Maybe i will start thinking next year 🙂
thanks or dropping by Krithi.
I love the wellness weekend events Ricki! Always an amazing collection.
Yum! Mango on its own is lovely, and anything spicy is lovely. . . but put the two together, and I’d say you have a winner right here. 🙂
Thanks so much for submitting to Wellness Weekend this week!
Vegan mango chutney sounds super good!!