Sweet and Tangy Mango Chutney: A Taste of India’s Exotic Flavors


  • 2 ripe mangoes, peeled, pitted, and diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of fresh ginger, peeled and grated
  • 1 green chili pepper, deseeded and finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vinegar
  • 2 tablespoons sugar



  • Heat some oil in a pan over medium heat. Add cumin seeds and mustard seeds and cook for about a minute until they start to crackle and release their aroma.
  • Add the chopped onion, minced garlic, grated ginger, and green chili pepper. Cook for another 2-3 minutes until they become soft and lightly browned.Add the turmeric powder, chili powder, ground coriander, ground cinnamon, ground cloves, salt, and black pepper. Stir well to distribute the spices evenly.
  • Add the diced mangoes, vinegar, and sugar. Reduce the heat to low and let the mixture simmer for about 15-20 minutes until the mangoes are soft and the flavors have melded together. Stir occasionally to prevent sticking.
  • Remove the pan from heat and allow the mango chutney to cool. Then transfer it to a clean, airtight jar and store it in the refrigerator.
  • The mango chutney can be served immediately, but it also keeps well in the fridge and develops even more intense flavors over time.

Enjoy the sweet and tangy mango chutney as a condiment with Indian dishes, as a dip for papadums, or as a spicy addition to sandwiches and burgers.

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