Mango and Vinegar Chutney | Old Fashioned Mango and Vinegar Chutney | How to Make Mango and Vinegar Chutney | Mango Chutney | Homemade Mango Chutney | Mango Chutney Recipe |

 

Mango and Vinegar Chutney | Old Fashioned Mango and Vinegar Chutney | How to Make Mango and Vinegar Chutney | Mango Chutney | Homemade Mango Chutney | Mango Chutney Recipe | Mango and Vinegar Chutney Recipe: Presented here is a recipe for Mango and Vinegar Chutney—a delightful blend of tangy raw mangoes, vinegar, and spices. Step-by-step instructions for its preparation and storage are provided, making the process simple and hassle-free. You can view or copy the complete recipe above.

Ingredients:

2 raw mangoes (medium-sized)

1/2 cup vinegar (white or apple cider)

1/2 cup sugar (adjust to taste)

1/2 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon roasted cumin powder

1/4 teaspoon black pepper powder

1/4 teaspoon mustard seeds (optional)

1/4 teaspoon turmeric powder

1/2 teaspoon grated ginger (optional)

1/2 cup water

Homemade Raw Mango Vinegar Chutney

Instructions:

Peel and Chop the Mangoes: Peel the raw mangoes and cut them into small pieces.

Cook the Mangoes: Add the mango pieces, water, and ginger to a saucepan. Cook over medium heat for 8–10 minutes, or until the mangoes become soft.

Mash: Mash the softened mangoes using a spoon or a potato masher.

Add Vinegar and Spices: Add the vinegar, sugar, salt, red chili powder, cumin powder, black pepper, mustard seeds, and turmeric. Mix well.

Simmer: Cook over low heat, stirring occasionally, until the mixture thickens and reaches a chutney-like consistency (approximately 10–15 minutes). Adjust the sugar and salt levels to suit your taste.

Cool and Store: Allow the chutney to cool down completely. Transfer it into a clean, dry jar and store it in the refrigerator. It remains fresh for 2–3 weeks. 

Serving Suggestions:

Serve the mango and vinegar chutney alongside grilled meats, with rice dishes, or as a tangy dip with snacks.

Tip: 

To add a little extra texture to the chutney, you can stir in some chopped raisins or dates while cooking it over low heat.