Homemade Mango Chutney Recipe: Sweet, Spicy, and Tangy
25 minutes
849 reads
About Homemade Mango Chutney Recipe: Sweet, Spicy, and Tangy
This homemade mango chutney recipe captures the perfect balance of sweet, spicy, and tangy flavors. A vibrant condiment perfect for elevating any Indian meal, from flatbreads and pulao to sandwiches and more! It's a family favorite, and I'm excited to share the recipe with you.Made with ripe mangoes, warming spices like chili powder and garam masala, and a touch of cinnamon, this chutney is surprisingly easy to make. The unique flavor profile comes from a blend of traditional Indian spices that create a depth of flavor you won't find anywhere else.Get ready to experience the explosion of taste in every spoonful! This recipe is perfect for both beginners and experienced cooks, offering a delicious and versatile addition to your culinary repertoire.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Mango Preparation
- 3 Mango and roughly chopped, peeled, ripe
Spice Blend (Tie in a Muslin Cloth)
- 1 tsp Chili Powder
- 1 tsp Garam Masala
- 1 inch Cinnamon Stick
- 2 Cloves
- 1 Tamarind about the size of a grape
Other Ingredients
- 4 tsp Sugar
- 1/4 tsp Mustard Seeds rai
- 1/4 gm Gram black, split, split black lentils, urad dal
- 1 Curry Leaf sprig
- 1/4 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- 3 tsp Oil vegetable or coconut oil
- 1 cup Water
Instructions
Prepare the Mangoes
- Peel and roughly chop 3 ripe mangoes.
Simmer Mangoes with Spices
- Heat 1 cup of water in a saucepan. Add the chopped mangoes and bring to a boil.
- Create a spice sachet: In a small piece of muslin cloth or cheesecloth, tie together 1 teaspoon chili powder, 1 teaspoon garam masala, 1-inch cinnamon stick, 2 cloves, and 1 small piece of tamarind (about grape-sized).
- Gently add the spice sachet to the simmering mangoes. Cover and cook for 7-10 minutes.
- Remove the lid, take out the spice sachet, and mash the mangoes with a spoon until slightly chunky.
- Stir in 4 teaspoons of sugar and 1.5 teaspoons of salt (or to taste).
- Continue to cook, stirring occasionally, until the chutney thickens to your desired consistency.
Tempering for Flavor
- Heat 3 teaspoons of oil in a small pan over medium heat. Add 1/4 teaspoon mustard seeds and 1/4 gram of split black gram (urad dal). Cook until the seeds begin to pop and the lentils lightly brown.
- Add 1 sprig of curry leaves and 1/4 teaspoon of asafoetida (hing). Stir for a few seconds until fragrant.
- Pour the tempering into the mango chutney and stir well to combine.
Serve
- Serve the mango chutney warm or at room temperature. Enjoy!
Recipe Notes
Expert Tips for the Perfect Mango Chutney
- For a sweeter chutney, increase the sugar to 5-6 teaspoons.
- Adjust the chili powder to your preferred level of spiciness.
- If you don't have a muslin cloth, you can wrap the spices in a small piece of foil, securing it tightly. Just be sure to remove it carefully.
- Store leftover chutney in an airtight container in the refrigerator for up to a week. The flavors will deepen over time.
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Recipe Nutrition
Calories: 30kcalCarbohydrates: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 570mgSugar: 3g
Madraasi Deepa
Articles: 146
3 Comments
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What a delicious idea! Thanks for sharing.
This looks so tasty! Thank you.
Absolutely scrumptious! Thanks for the recipe.