Indian Mango Chutney Recipe

Mangoes: The star ingredient, providing sweetness and texture.

Sugar: Adds sweetness and helps in preservation.

White vinegar: Contributes tanginess and acts as a preservative.

Ginger: Freshly grated, it adds a spicy, aromatic flavor.

Mustard seeds: Adds a subtle, pungent spice.

Red chili flakes: Brings heat and a bit of color.

Salt: Enhances all the flavors and balances the sweetness.

When preparing the mangoes, make sure to cut them into uniform pieces. This ensures even cooking and helps the chutney achieve a consistent texture. Additionally, to enhance the flavor, lightly toast the mustard seeds in a dry pan before adding them to the mixture. This will release their essential oils and deepen the overall taste of the chutney.

• ripe mangoes - Substitute with peaches: Peaches have a similar sweetness and texture, making them a good alternative.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slightly different flavor profile.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and a fruity undertone that complements the chutney.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy warmth.

• mustard seeds - Substitute with cumin seeds: Cumin seeds offer a different but complementary flavor, adding earthiness to the chutney.

• red chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be adjusted to taste.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• Ensure the mango chutney is completely cool before storing. This prevents condensation, which can lead to spoilage.
• Use sterilized glass jars with airtight lids to store your chutney. Sterilizing jars can be done by boiling them in water for 10 minutes or running them through a dishwasher cycle.
• Pour the chutney into the jars, leaving about ½ inch of space at the top. This headspace allows for expansion if you decide to freeze the chutney.
• Seal the jars tightly and label them with the date of preparation. This helps you keep track of freshness.
• Store the jars in a cool, dark place, such as a pantry or cupboard. The chutney can last up to 6 months when stored properly.
• For longer storage, consider freezing the chutney. Transfer the cooled chutney into freezer-safe containers or heavy-duty freezer bags.
• If using freezer bags, lay them flat in the freezer to save space and allow for even freezing.
• When ready to use, thaw the chutney in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once opened, keep the chutney refrigerated and consume within 4 weeks for the best flavor and quality.
• Always use a clean spoon when scooping out the chutney to avoid contamination and extend its shelf life.

• Saucepan: A deep cooking pan with a handle, used to combine and cook the ingredients over heat.

• Wooden spoon: A sturdy spoon used for stirring the chutney mixture while it simmers.

• Measuring cups: Tools used to accurately measure the quantities of mangoes, sugar, and vinegar.

• Grater: A tool used to finely grate the ginger for the chutney.

• Knife: A sharp blade used to peel and chop the mangoes.

• Cutting board: A flat surface used to safely chop the mangoes.

• Jar: A container used to store the cooled chutney.

• Stove: The heat source used to bring the mixture to a boil and then simmer it.

• Measuring spoons: Tools used to measure the mustard seeds, red chili flakes, and salt accurately.

Prepare ingredients in advance: Peel and chop the mangoes ahead of time to save prep time.

Use a food processor: Grate the ginger quickly using a food processor instead of doing it by hand.

Measure spices beforehand: Measure out the mustard seeds, red chili flakes, and salt in small bowls before starting.

Simmer with a lid: Cover the saucepan partially while simmering to reduce cooking time and prevent splatters.

Store in batches: Divide the chutney into smaller jars for quicker cooling and easier storage.