- 2 cups ripe mango, peeled and diced
- 1/2 cup sugar (adjust to taste)
- 1/2 cup water
- 1/4 cup white vinegar
- 1 small onion, finely chopped
- 1-2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chili flakes (adjust to taste)
- 1/4 teaspoon ground cinnamon
- Salt to taste
- In a saucepan, combine the diced mango, sugar, water, and white vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat to low and let the mixture simmer for about 20-25 minutes, or until the mango becomes soft and the liquid thickens. Stir occasionally.
- In a separate pan, heat a little oil and add the cumin seeds. Allow them to splutter.
- Add the chopped onions and sauté until they turn translucent.
- Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Add the red chili flakes and ground cinnamon to the onion mixture. Mix well.
- Transfer the spiced onion mixture to the simmering mango mixture. Stir to combine.
- Continue to cook the chutney for an additional 5-10 minutes until it thickens to your desired consistency. If it’s too thick, you can add a little more water.
- Season the chutney with salt to taste, and adjust the sweetness and spiciness by adding more sugar or chili flakes, if needed.
- Once the chutney reaches the desired consistency and flavor, remove it from the heat and let it cool.
- Transfer the cooled mango chutney into a clean, sterilized jar, and store it in the refrigerator.
Your Indian Mango Chutney is ready to be enjoyed with a variety of dishes, such as samosas, pakoras, or as a condiment for many Indian and non-Indian dishes.