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Flavorful Mango Chutney Recipe with Ginger and Cardamom for Curries Easy and Homemade

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A quick and easy mango chutney with fresh ginger and cardamom pods that adds a sweet-tangy kick to curries and more. This homemade chutney balances warmth, sweetness, and subtle spice for a versatile condiment.

Ingredients

Scale
  • 2 large ripe mangoes, peeled and chopped (about 2 cups)
  • 1 tablespoon fresh ginger, finely grated
  • 6–8 green cardamom pods, lightly crushed
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/3 cup brown sugar (65 g)
  • 1/4 teaspoon red chili flakes
  • 1 teaspoon mustard seeds
  • Salt to taste
  • 2 tablespoons vegetable oil (such as sunflower or canola)

Instructions

  1. Peel and chop 2 large ripe mangoes into roughly 1-inch cubes.
  2. Heat 2 tablespoons of vegetable oil over medium heat in a saucepan. Add 1 teaspoon mustard seeds and 6-8 lightly crushed green cardamom pods. Stir until mustard seeds begin to pop, about 1 minute.
  3. Add 1 medium finely chopped onion, 1 tablespoon freshly grated ginger, and 2 minced garlic cloves. Cook, stirring frequently, until onions turn translucent and just start to brown, about 5 minutes.
  4. Stir in the chopped mangoes, 1/3 cup brown sugar, 1/2 cup apple cider vinegar, 1/4 teaspoon red chili flakes, and a pinch of salt. Mix well to combine all flavors.
  5. Reduce heat to low and let the mixture simmer uncovered for 30-35 minutes, stirring occasionally to prevent sticking. The chutney should thicken and develop a glossy sheen; mango pieces will soften but remain slightly intact.
  6. Taste and adjust seasoning by adding more salt or chili flakes if desired.
  7. Remove from heat and let chutney cool to room temperature. Transfer to sterilized jars and refrigerate.

Notes

If chutney gets too thick, stir in a splash of water or vinegar during simmering to loosen it. Use ripe but firm mangoes to avoid mushy texture. Whole cardamom pods provide a fresher aroma than ground cardamom. Toast mustard seeds to enhance flavor. Store in airtight jars in the refrigerator for up to two weeks; flavors improve after a day.

Nutrition

Keywords: mango chutney, ginger chutney, cardamom chutney, easy chutney recipe, homemade chutney, curry condiment, sweet and spicy chutney

Find it online: https://hungermind.com/flavorful-mango-chutney-recipe-with-ginger-and-cardamom-for-curries-easy-and-homemade/