It is a refreshing, bright condiment that will give all the desired sweetness and tang to many so-so dishes. It goes very well with curries or grilled meats and, as a sandwich spread, is not bad at all. Well, so for all of you out there who need just some simple and easy-to-make mango chutney recipe, you have luck on your side. Start with ripe, juicy mangoes; peel and chop them up. Combine chopped mangoes along with chopped onions, garlic, and ginger to generate a pungent base. Add sugar, vinegar, and a mix of spices such as cumin, mustard seeds, and chili flakes to work on preparing an incredibly flavoured dish. Sugar will raise the sweetness content of the mangoes while vinegar gives it a taste with a tang. Bring the mixture to a simmer over medium heat, stirring occasionally, until the mango is soft and the chutney has thickened, usually 20-30 minutes. Taste and adjust seasoning to taste with more sugar or spices if necessary. Remove the chutney from the stove and let cool before storing it in sterilized jars. Mango chutney is good to be served immediately but its flavours will develop after staying in the fridge for a day or two. This chutney is quite fabulous with Indian dishes and goes very nicely with cheeses, grilled seafood, or even as a topping to burgers. This recipe of mango chutney is simple but bursting with flavours, and thus it must be tried out by anyone who loves a bit of sweetness to their meal! Enjoy this delectable condiment any time of the year!

• 500 gms fruits-mango
• 1/4 tsp turmeric powder
• 100 gms jaggery
• 10-12 curry leaves
• 1/2 tsp red chilli powder
• 1/2 tsp salt
• 1 tsp mustard seeds
• 1/4 tsp hing
• 2 tbsp cooking oil

• It is a delicious condiment that combines the sweetness of ripe mangoes with spices: perfect for accompanying everything from simple curries to grilled meats.
• Serve it as the accompaniment to curries, grill and use it as a snack for dipping into it, the chutney explodes with flavours - just refreshing and invigorating at the same time.
• Here's how to make this delicious Mango Chutney step by step.
• Begin by peeling and dicing 500 gms of ripe mangoes into small pieces. Ripe, juicy mangoes are best because they give the perfect sweetness along with flavour.
• The mangoes should yield to pressure, thus being ripe and ready for use.
• Once you have your mangoes prepared, set them aside while you get the spices ready.
• In a medium pan, over medium heat, warm 2 tablespoons of oil.
• You may use mustard oil for its great pungency or neutral vegetable oil.
• After the oil is hot, add 1 teaspoon of mustard seeds, which will splutter and release their nutty aroma into preparation for the chutney.
• What is most important about this chutney is that the mustard seeds give flavour to this and also add some texture.
• Add ¼ teaspoon of asafoetida (hing) and 10-12 curry leaves to the pan.
• Saut these for a couple of seconds till the curry leaves turn crisp and release all that fragrance from hing.
• This spice mixture is an amazing addition to the chutney; it creates such a base that makes an overall difference in the flavour profile.
• Now is the time to put in mango chopped pieces.
• Add it with ¼ Tsp turmeric powder and 1/2 Tsp red chili powder, and toss them. Mix everything well till the mango pieces are coated evenly with spices.
• The turmeric adds a warm golden colour and its earthy undertone whereas the red chili powder adds a touch of heat to balance the sweetness of the mangoes.
• Add the jaggery (gur), 100 grams, and salt, 1/2 teaspoon, to it.
• The jaggery will dissolve and sweeten the chutney into rich tones that blend well with the mangoes.
• Now let the mixture cook while stirring at low heat sometimes until jaggery is dissolved in the mix, and mangoes start tenderizing.
• This will take about 10-15 minutes, and you will start seeing the chutney take form.
• Once jaggery dissolves and mangoes soften, add ¼ cup volume of water to that pan.
• The amount was enough to bring the chutney to proper consistency. Keep stirring the mixture for another 5-7 minutes till it thickens up. Stir occasionally to prevent sticking and to give an even texture.
• Chutney becomes that jam-like consistency with tender pieces of mango that never lose their bite fully.
• Let the chutney cool down with the heat off. As the chutney cools, the flavours get much more blended out, which should help create a more harmonious flavour.
• Allow the mango chutney to cool, and then transfer the mango chutney to an airtight container and refrigerate.
• This makes it perfectly possible to store the chutney for up to two weeks, which is great for making advance, prep condiments ahead of meals.
• The recipe of Mango chutney can go with most dishes and carries a significant ability to complement them.
• It can be enjoyed as a side with grilled meats or as a spread on sandwiches.
• Enjoy it even with crackers and samosas. Its sweet, spicy, and tangy character makes anyone long for it.
• With this vibrancy of flavour and ease of preparation, this Mango Chutney will be a staple in your kitchen!