Mango Chutney Recipe
Spiced Mango Chutney is simmered in earthy, peppery Indian spices for a thick, fruity spread that packs plenty of heat. It can be canned for over a year or kept in your fridge to plate with curries or roasted meats, or to pair with cheese for up to a month.
Preparing and canning your own homemade mango chutney recipe is shockingly simple! It really is as easy as mixing everything together and pouring it into a jar. That being said, temperature and timing are both important, so be sure to follow this walkthrough precisely to ensure delicious results.
Something that I just love about Indian and other Asian cuisines is their affinities for matching spice with fruity sweetness. Consider mango curry chicken, honey chicken, and Thai mango salad — that dance between refreshing fruity flavor and peppery heat is something we just don’t see in most Western dishes.
My mango chutney recipe is very versatile and can be used as a dipping sauce, a dollop on the side of spicy or very rich dishes, or even as a sandwich spread (I love it on my sliced chicken with wheat). It’s wonderful topped on a cracker with cream cheese, too!
What is the best way to slice fresh mango?
Slicing a fresh mango can be a messy affair, but it doesn’t have to be difficult. To get the most out of your fresh mangos, follow these simple steps. Your mango paletas will thank you!
– Locate the Pit. First, hold the mango upright and look for the tallest side. Your pit will be running across that line.
– Remove the Pit. Use a small paring knife to slice parallel and as close to the pit as possible. Flip the fruit around and slice down the other side of the pit. You should have two decent halves. Remove any excess fruit and discard the pit.
– Slice Into Cubes. Take the two halves and carefully cut vertical and horizontal lines in the mango without cutting into the skin.
– Turn & Scoop. Press on the skin side of each mango half to turn it inside out and expose the fruit inside. Use a spoon or a small knife to remove the mango flesh from the skins.
– Use and Enjoy. Use your fresh mango cubes to make this mango ice popsicle recipe or enjoy them as is!
- Mango – Either fresh or frozen. If using frozen, let thaw in the refrigerator beforehand.
- Apple Cider Vinegar – This is my preferred vinegar for fruit chutneys to provide an additional fruity note. However, distilled white vinegar can also be used.
- Dark Brown & White Sugar – Dark brown sugar has an even stronger, warmer molasses flavor than light brown. Light brown is an adequate substitute, and even all white sugar can be used in a pinch.
- Golden Raisins (Sultanas) – Optional, but they have a knack for absorbing spices and flavors and are great for breaking up the chutney’s texture.
- Brown Mustard Seeds – Yellow mustard seeds are much milder than brown but can be used as a substitute if necessary.
- Garam Masala – A spicy-sweet blend that imparts a characteristic Indian flavor to everything it touches. My homemade garam masala pairs perfectly with this mango chutney recipe!
- Red Chili Flakes – Dried spices tend to leak more flavor into canned and preserved goods, but a minced red chili is a good alternative that also adds texture and color. Go with your own preference!
- Simmer Everything. Add all of the ingredients to a deep saucepan, mix together, and reduce on medium-high heat. Once the sugar dissolves and the liquid begins to simmer, lower the heat and continue to cook for an hour until it becomes thick and syrupy. Stir regularly to keep it from sticking.
- Adjust Flavor & Consistency. Taste and season with more vinegar, lime juice, or lemon juice if desired. And if you’d like a smoother chutney, pulse with an immersion blender or mash with a potato masher.
- Store. Let cool briefly before ladling into sterilized jars. Refrigerate for up to 4 weeks or follow the following canning instructions and store in the pantry for up to 18 months.
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A pork chop is usually cut from a similar part of the animal as a medallion, which is cut from the loin. Generally, chops are larger, meatier, and often a bit tougher than thinly-sliced pork medallions are. Besides they have a bone attached, none with a medallion!
Since these pork medallions are sliced so thin, they can easily become overcooked and thus, too tough. Keep the meat tender by watching it very closely while it cooks. You can even give your first medallion a taste to ensure you’re cooking it for the proper amount of time.
Traditionally, piccata sauce is characterized by its bright, citrus flavor. There are many ways to make it, but it typically consists of plenty of lemon juice and butter, plus fresh herbs and spices. Many people include white wine or capers in pork piccata as well. This is not a traditional piccata recipe as there are no capers in the sauce.
How to Can Mango Chutney
- Prepare the Jars. Make sure all jars have been cleaned well. Place the jars in a large, deep stock pot filled with enough water to cover them by 1 or 2 inches. Keep this pot on medium heat on the stovetop to keep them warm until ready to can.
- Fill. When it’s time to fill them, carefully retrieve the jars and shake off the water. Ladle the chutney into the jars while it’s still hot and leave ¼ inch of space at the top. Wipe the rims clean of any spilled chutney, add the lid, and screw the jar closed.
- Return to the Hot Water. Return the jars to the hot water as they’re filled and sealed.
- Process. At sea level to 1000 ft above will be 15 minutes. The processing time required will increase by the following:
- 1,001 – 3,000 ft. above sea level: 5 minutes
- 3,001 – 6,000 ft. above sea level: 10 minutes
- 6,001 – 8,000 ft. above sea level: 15 minutes
- 8,001 – 10,000 ft. above sea level: 20 minutes
- Seal. Take the jars out of the water. Let them cool completely and allow the lids to pop to signal that they are properly sealed.
Mango Chutney Recipe
Ingredients
- 6 cups mangos 4 medium, fresh or frozen, cubed
- 1 1/4 cup apple cider vinegar
- 1 1/2 cups dark brown sugar
- 1 cup white sugar
- 1 medium red onion diced (about 1 cup)
- 1/2 cup golden raisins sultanas (optional)
- 1 ginger root 2-inch piece peeled and grated
- 1 tsp brown mustard seeds
- 1/2 tsp garam masala
- 1/2 tsp red chili flakes or 1 red chili, minced
Instructions
- Combine all the ingredients in a deep saucepan over a medium-high heat until the sugar has dissolved and it reaches a gentle simmer. Reduce heat to low and cook, stirring often, until thick and syrupy, about 1 hour. Season to taste with more vinegar or fresh lemon or lime juice.
- If a smoother consistency is desired, pulse several times with immersion blender, or use a potato masher.
- Ladle into 4 clean and sterilized jars. Store in the fridge for up to 4 weeks or follow the canning instructions to keep in your pantry for up to 18 months.
Canning
- Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
- Carefully remove jars from hot water, shaking off excess water. Pour hot mango chutney into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. Process jars 15 minutes, depending on altitude. The processing times is for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 – 6,000 ft above sea level = 10 min6,001 – 8,000 ft above sea level = 15 min8,001 – 10,000 ft above sea level = 20 minRemove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.
Notes
- This recipe makes 6 cups total = 96 tablespoons, serving size equals 2 tablespoons.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin, your Indian recipes are perfectly spot on. I am truly impressed! I want to try this recipe in the instant pot. Do you have any directions for the 6qt Instant Pot? Lately, most of my Indian cooking has been in the IP and the results have been amazing since the pressure is infusing the spices together. Thanks
I have not made this in an IP but have seen similar online, maybe try Googling IP chutney Neelam. Thanks for the feedback on my recipe sand for following along. Cheers!