Spicy, sweet, and tangy, this Mango Chili Chutney is the perfect way to add a burst flavor to any dish. Try this super simple chutney with parathas, samosas, or cutlets and add a dash of color into your life.

This mango chili jam is all about contrast. Mixing the spice from the chilies, sweetness from the mangoes, and sourness from the vinegar is a combination that not many would expect to taste good. But, believe me when I tell you that together, they taste heavenly!

Pair this chutney with parathas, samosas, and anything else you desire and savor it’s tangy, sweet, and spicy flavor that is sure to blow you away!

HOW TO MAKE MANGO CHILI CHUTNEY:

1. Roast Spices! In a small pan, roast the coriander seeds, fennel seeds, and cumin seeds until fragrant. Crush them in a mortar and pestle until they become a fine powder.
   

   
2. Make Sugar-Vinegar Syrup! In a large saucepan, add the vinegar and sugar and let the sugar dissolve on medium heat. Let it simmer for 2 minutes.
   
   

   
3. Add Mangoes! Mix in the mangoes, fennel-cumin-coriander powder, and the rest of the ingredients and let it simmer for 2 minutes. Don’t overcook the mangoes, the chutney should be syrupy, but the mangoes should still be firm.
   

   

   
4. Jar It Up! Transfer the jam to a jar and let cool for 2 hours on the counter and then store in the fridge for up to 1 week.

5 from 1 vote

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Mango Chili Chutney

Prep Time

5 mins

Cook Time

10 mins

 

Spicy, sweet, and tangy, this Mango Chili Chutney is the perfect way to add a burst flavor to any dish. Try this super simple chutney-jam with parathas, samosas, or cutlets and add a dash of color into your life.

Course: Sides

Cuisine: Indian

Keyword: jam

Custom Category: Mango Recipes, Pantry Items, Pickles

Servings: 10

Calories: 49 kcal

Author: Nidhi Bothra

Ingredients

• 2 mangoes , firm but ripe
• 1/2 cup vinegar
• 1/4 cup sugar , as per mango sweetness
• 1/2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds (saunf)
• 2 fresh red chilies , finely chopped
• 1/2 tsp cardamom powder
• 1 tsp red chili flakes
• 2 cloves garlic , minced
• 1 tsp ginger , chopped
• 1 tsp onion seeds (kalonji)
• salt , to taste

Instructions

1. In a small pan, roast the coriander seeds, fennel seeds, and cumin seeds until fragrant. Crush them in a mortar and pestle until they become a fine powder.
2. In a large saucepan, add the vinegar and sugar and let the sugar dissolve on medium heat. Let it simmer for 2 minutes.

3. Mix in the mangoes, fennel-cumin-coriander powder, and the rest of the ingredients and let it simmer for 2 minutes. Don’t overcook the mangoes, the chutney should be syrupy, but the mangoes should still be firm. Adjust the seasonings to your taste.

4. Transfer the jam to a jar and let cool for 2 hours on the counter and then store in the fridge for up to 1 week.

Nutrition Facts

Mango Chili Chutney

Amount Per Serving

Calories 49 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 5mg0%

Potassium 77mg2%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 11g12%

Protein 1g2%

Vitamin A 507IU10%

Vitamin C 15mg18%

Calcium 8mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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