Green Mango Chutney

4.34 from 3 votes

This Green Mango Chutney recipe is a gluten-free, spicy or savory condiment originating in India. Chutney is typically made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. This one is made with green mangoes from our tree.

Prep Time20

Cook Time1

Total Time1 20

Course: Condiments and Spices

Cuisine: Indian

Keyword: chutney, condiment, indian, mango

Servings: Tbsp

Calories: 38kcal

Equipment

Potato peeler
large pot
Potato masher

Ingredients

10 small green mangoes
1 Tbsp olive oil
2 tsp ginger fresh, finely minced
3 cloves garlic finely minced
1 red chili arbol or similar, seeded and sliced
1 tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp salt
2 cups granulated sugar
1 cup white vinegar

Instructions

Peel, slice and dice the green mangoes. (Young green mangoes usually haven't formed a pit yet, but if there is one forming, simply remove it.)
Heat the oil over medium-high in a large pot. Sauté the ginger, garlic and red chilies for a minute. Add the spices and sauté for another minute.
Add the diced mangoes, sugar, salt, and vinegar and stir to combine.
Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool.
Use a potato masher to smash the mixture to your desired consistency.
Store in clean glass jars, covered and refrigerated.

Notes

Chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.

Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.

This makes roughly 2 1/2 pints of mango chutney.

Nutrition