This post contains affiliate links. Please see our disclosure policy.
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 mango chutney is a family favorite. I make it very often when mangoes are in season.
love the classics and family traditions
Thank you for this delicious sounding chutney recipe! It’s not mango season here. Can I defrost frozen mango instead of using fresh? If so, are there any adjustments to make? I’m new to Indian cooking, but loving it so far!
that would totally work – no adjustment =)
Thank you so much! I appreciate your replying. And thanks for the recipe can’t wait to try it now.
Great mango chutney much better than store bought. We have lots of mangoes so I am trying all your mango recipies thanks
Great mango chutney and super easy to make!
thank you for popping in and the amazing rating
Hi
do you use wax discs for jams and chit wand if so which ones do you use? I’m just about ready to start making my own and it’s said they help things last longer but most don’t say if they are vegan, or do you know of any?
Tastes just like the mango chutney that British people buy in jars and eat when they cook Indian food, only better 😀 We ate it with mini papad chips yum yum
I’m so excited to have found this recipe because it lead me to your Indian Vegan deliciousness!!!! Super excited to make this recipe!