Mango Chutney Recipe Indian – VERY Easy Mango Chutney Made At Home – Homemade Mango Chutney

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat without overwhelming flavor.

Peel the skins off the mangoes and dice them into cubes, setting them aside.

Cube up the onion.

Add the cubed onion into a pan and stir-fry until translucent.

Add one spoon of garlic and ginger into the pan with the onions and stir to cook out the rawness without browning them.

Add a few chili flakes and a teaspoon of garam masala to the pan and stir.

Add about three heaping teaspoons of palm sugar and a pinch of salt, mixing it all together.

Pour in half a cup of apple cider vinegar and half a cup of water, bringing it to a boil.

Add about half a teaspoon of turmeric and let it boil.

Simmer the mixture for about 30 minutes until it thickens.

Once thickened, add the diced mango to the pan and stir to coat it with the spicy mixture.

If the mixture is too thick and not releasing juice, add a splash of water to keep it loose in the pan.

Cook the mango for about six or seven minutes, stirring frequently to prevent burning.

Taste the chutney and adjust seasoning if necessary, noting that it will thicken as it cools.

Turn off the heat and let the chutney cool down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary