Mango Chutney

Name: Mango Chutney
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 tsp nigella seeds; 4 cloves, crushed; ½ tsp ground turmeric; 1 tsp cumin seeds; 2-inch piece of cinnamon or cassia bark, broken in half; 2 tbsp vegetable oil; 7 green cardamom pods, husks removed and discarded; 2-inch piece of cinnamon or cassia bark, broken in half; 2 tsp finely grated fresh ginger or 1 tsp ground ginger; 150 g caster or fine brown sugar; 4 garlic cloves, finely diced or 2 tsp grated garlic; 2 tsp finely grated fresh ginger or 1 tsp ground ginger; 3 large mangoes (approx. 1 kg), finely diced; 4 garlic cloves, finely diced or 2 tsp grated garlic; 1 tsp chilli flakes (optional); ½ tsp Kashmiri chilli powder; 3 tbsp cold water; 1 tsp salt; 2 tsp cornflour; 200 ml white wine or cider vinegar; 100 ml water; 150 g caster or fine brown sugar; 200 ml white wine or cider vinegar

Preparation info

Makes
3
jars

Difficulty
Easy
Ready in
45 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

The British in India adored the sweet, sour and tangy chutneys served at mealtimes, with mango chutney being a firm favourite. Typically, chutneys – unlike pickles or achar as they are known in India – were served fresh and consumed immediately as they did not contain vinegar and would spoil quickly in the heat. The British version of mango chutney did include vinegar, allowing preservation for many months in sterilised jars, which was perfect for long voyages overseas. The chutney became s

Ingredients

Asia
India
Gluten-free
Vegan

Ingredients

Method