This mango chutney has the perfect balance of flavors and textures. Sweet, savory and spicy, it is so flavorful and easy to make. You can make a lot of it and store for later or give it away as gifts.
In a medium cooking pot, heat oil over medium-high. Add grated ginger and stir for a minute. Then add nigella seeds, anise seeds and let it cook for another minute. Next add the chopped bell pepper and saute until softened, about 5 minutes. Add all the ground spices (coriander, cumin, cardamom, cumin, cayenne), salt and stir well.
Finally add the mangoes, raisins, sugar and vinegar. Stir to combine well. Raise the heat and when you see bubbles appearing at the edges of the pot, lower the heat, cover with a lid and let it simmer for an hour until well cooked, stirring in between. Adjust the seasonings as per taste.
Remove the pot from the stove and allow to cool. The mango chutney will be chunky. For a smoother consistency, mash the chutney using a food masher.
Transfer to sterile jars, seal and store in refrigerator for up to 1 month. See notes for canning.
Notes
Mangoes: Choose fresh, ripe, firm and flavorful mangoes in season. Frozen mangoes can be used but results may vary. Be sure to thaw the mangoes, drain any juices and then use it.
Red Pepper: Instead of cayenne pepper you can use ½ teaspoon red chili flakes, or 1 fresh red chili, sliced (remove seeds and membrane for less heat). You may skip bell pepper and use only a chili pepper as well.
Nigella Seeds are available at Indian and middle eastern grocery stores or online.
Sugar: Double the amount of sugar for canning (traditionally 2 cups of sugar). If using less sugar for canning, then refrigerate the chutney.
Vinegar: Use up to 1 cup vinegar as per taste.
Meal Prep and Storage: Make it ahead and refrigerate for about 1 month. Canned chutney can be stored for up to 6 months (see note 4 above). You can also freeze it for 3 months or more. Thaw, stir and use it.
Canning Mango Chutney: First sterilize the jars. Then transfer the hot chutney into the jars and seal. Place in water bath and process for 10 minutes. Turn off the heat and let it rest in canner for 5 minutes. Remove jars from canner and set it upright on a towel for one full day. Store canned chutney in a dark and cool place. For details check this tutorial.
Check blog post above for more tips, variations, and FAQs, etc.