Mango Chutney Recipe
An easy and flavorful mango chutney recipe made with fresh mangoes, warm spices, and a perfect balance of sweet and tangy flavors, ready in just 25 minutes.
Servings: 16 servings
Calories: 31kcal
Ingredients
- 1 tablespoon neutral oil I like to use refined coconut oil
- ¾ teaspoon yellow mustard seeds
- ½ cup red onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger root grated
- 2 cups ripe mango diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar or coconut sugar
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon red chili flakes
- ½ teaspoon salt
- 1 lime zest and juice; see notes
Instructions
- Heat the oil in a small saucepan over medium heat.
- Add the mustard seeds and let them pop for 30 seconds.
- Add the onion, garlic, and ginger. Cook 2–3 minutes until softened.
- Stir in the mango, vinegar, sugar, cumin, turmeric, chili flakes, and salt.
- Simmer uncovered 15–20 minutes, stirring occasionally, until thick.
- Stir in the lime zest and juice, then cool.
- Store in the refrigerator in a sealed jar for up to 2 weeks.
- Enjoy!
Video
Notes
Storage
Store in the fridge in a sealed jar or airtight container for up to 2 weeks. For best results, use sterilized jars to extend their shelf life. Discard immediately if you notice any mold growth or if it has an off-odor.
Lime
1 lime should produce approximately 2 tablespoons of lime juice and 1 teaspoon of zest.
Nutrition
Serving: 2tablespoons | Calories: 31kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 0.1mg
