Recipe for an easy-to-make and delicious vegan Mango Chutney made with a fresh mango. It’s perfect to spread on papadums (crispy Indian bread) or to serve with summer rolls or crispy homemade vegetable pakoras!
I’m a sucker for Indian food. I could eat it every week. Oh wait – I do. Did you know that I’m eating out at our favorite Indian place with friends every Sunday evening? It’s a fun little tradition and the perfect way to end a week. The restaurant owners know us already, so we don’t have to order – they know exactly what we want (and the heat level) and they always make a vegan version of Dal Makhani for us. Yummy!
Okay, but back to the recipe. This Mango Chutney is
- vegan
- gluten-free
- made with a fresh mango
- easy to make and
- even includes hand-ground seeds (so flavorful!)
Uses for Mango Chutney
You can serve this Mango Chutney to all kinds of Indian dishes but it especially delicious
- on padadum (thin and crispy bread made typically out of urad, lentil or chickpea flour)
- with pakoras (broccoli and sweet potato or cauliflower and spinach)
- on naan or chapati
- with a vegan cheese platter
- with vegan grilled cheese sandwiches
- in a burger
Recipe for an easy-to-make and delicious vegan Mango Chutney made with a fresh mango. It's perfect to spread on papadums (crispy Indian bread) or to serve with summer rolls or crispy homemade vegetable pakoras!
- 3 cardamom pods (or use about 1/4 teaspoon cardamom powder)
- 1/4 teaspoon nigella seeds
- 1/2 teaspoon canola oil
- 1 red onion - chopped
- 2 garlic cloves - minced
- 1 mango - peeled and diced
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon powder
- 1/4 teaspoon ginger powder
Add the cardamom pods to a mortar and break open. Remove the shells and use only the cardamom seeds. Add the nigella seeds and grind until crushed.
Heat the canola oil in a medium-sized pot on medium heat and add in the chopped onion and minced garlic. Cook until translucent. Add the ground seeds to toast them a bit.
Then add the rest of the ingredients: diced mango, apple cider vinegar, maple syrup, salt, cinnamon and ginger powder.
Bring it to a quick boil and let it simmer for about 15-20 minutes. By now the mango should be soft enough and break apart quite easily. Use a fork to mash it even more. At this point you can also adjust the flavors to your own preference!
Then fill the chutney into clean canning jars and close them while it is still hot. The chutney will last longer that way, until opened. Or let it cool and use immediately.
Did you make this vegan Mango Chutney? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!
I’ve only ever had mango chutney once in a wrap at a restaurant but I loved it! It’s sweet and savory and tangy and so…bright? I don’t even know the right word, but I do know I’m a fan. And pretty easy to make too it seems :) I never would’ve thought to pair it with grilled cheese but I am so intrigued now…
Mango chutney adds such a deep flavor profile to any sandwich and wrap, I love it! I still have one more old recipe using mango chutney I want to reshoot (it’s from 2014! ugh! the photos.. you can’t even look at it :D) but all the leftover mango chutney goes into grilled cheese sandwiches or vegan cheese platters. I’ve been meaning to make more cheeses, so that would be a good opportunity :)
What kind of cardamom do you use? Brown and green cardamom is used in Indian dishes but there is also white cardamom. All have different flavors.
I used green cardamom for this recipe. Sorry, I should have mentioned that somewhere. It’s the typical cardamom you can get around here, so I didn’t think much about the others :)