Mango Chutney Recipe: Quick Homemade Mango Chutney

Mango chutney is a soft, spreadable condiment made from stewed, ripe mangoes, spices, sugar, and distilled white vinegar. Indian mango chutneys are usually on the sweeter side of salty, unlike aam ka achar, or spicy mango pickle.

Chutney is an integral part of Indian cuisine, where it is served with everything from basmati rice to breads like naan or dosa to curry dishes. Elsewhere in the world, you may see onion chutney paired with roasted meats or an apple chutney with a buttery, creamy cheese like brie or goat cheese.

Once mango chutney has a spot in your pantry, opportunities to use it present themselves everywhere:

1. 1. Indian breads and rice: The easiest way to enjoy mango chutney is with classic Indian dishes: Use it as a dip for fried samosas or vadas, flatbreads like dosa, roti, or naan, over freshly steamed rice, or as an essential condiment with a meal.
2. 2. Cheeses: Use mango chutney as a topping for a grilled cheese sandwich or bagel and cream cheese, bake it into puff pastry filled with brie, or serve it alongside a cheese platter.
3. 3. Grilled or roasted meats: The sweetness of mango chutney is a perfect foil for smoky, savory barbecue dishes, like pulled pork sliders or grilled chicken, where the tanginess of the fruit brings a bit of levity to all the richness of the meat.

The hardest part of mango chutney preparation is the time you’ll spend watching the fruit simmer in the pot, waiting for it to transform into something greater than the sum of its parts. Here are a few tips for building your recipe:

1. 1. Experiment with spices. Chutney can be a canvas for the flavors you like best: Add coriander seeds for bright, floral notes or soft, fruity ones with green cardamom. Sharp, aromatic cumin seeds will add contrast to the sweet, stewed apricot notes of the cooked fruit. Dial up the heat to your preference or leave it out entirely for a more mellow, honeyed chutney. Curry powder or turmeric will lend warmth and bright, sunny color.
2. 2. Aim for balance. Acidity is a key element of mango chutney, which can veer too far into jam or relish territory without it. Indian recipes for mango chutney typically use distilled white vinegar, but if you don’t have any on hand, lemon juice or apple cider vinegar will do the trick—and bring different nuances.
3. 3. Use fresh spices and fruit. Indian stores are an excellent source for fresh and dried chilies, whole spices like mustard and nigella seeds, and blends like garam masala. You can make mango chutney with most mangoes you find at the grocery store—just aim to use the ripest ones you can for the best flavor.
4. 4. Canning mango chutney. To store mango chutney for up to a year, prepare a double batch. Pour chutney into prepared sterilized glass jars, and seal in a water bath (or bain-marie) for 10 minutes. Store in a cool, dark place.