Mango Chutney

5 from 3 votes

This delightful mango chutney is a spread that can be used in so many different recipes! It packs a punch when it comes to flavor, and you will always want to have some on hand!

Prep Time10

Cook Time25

Total Time35

Course: condiment, Sauce

Cuisine: Indian

Keyword: chutney, Mango Chutney

Servings:

Author: Alyssa Rivers

Ingredients

2 teaspoons olive oil
1 small shallot, diced
1 clove garlic crushed
3 mangoes (peeled and chopped. Frozen works too)
1/2 cup brown sugar (taste and adjust according to the ripeness of mangoes)
1/2 cup apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1 teaspoon kosher salt
red chili pepper flakes, optional

Instructions

Heat the oil in a medium-sized pot. Add the shallot and cook for 3 minutes or until slightly translucent. Add the garlic and cook an additional 30 seconds.
Add the diced mango, sugar, vinegar, ginger, cumin, and red chili flakes if using.
Cook and occasionally stir over medium-high heat. The mangos will start to brown in around 15-20 minutes. The liquid ingredients will cook down and create a thick sauce.
Once cooked, remove from heat and mash by hand or pulse in a food processor or blender. I prefer chutney on the chunkier side, but feel free to make it chunky or smoother.
Serve warm, room temperature, or cool. Store in an airtight container in the refrigerator for up to 2 weeks.
Enjoy on with curry, chicken, fish, burgers, sandwiches, or on naan bread!

Nutrition

QR code

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