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Mango Chutney is an Indian condiment. It's so easy to make and pairs well with curries, chicken, pork, steak or lamb. Made with ripe mangoes and spices. Use as a marinade or spread on bread!
What Is Mango Chutney
Mango chutney is the most traditional of all chutneys.
It’s made of ripe mangoes and sweet in taste. It has a tart flavor from vinegar. Dried chilies are used in the recipe so it’s also spicy.
Mango chutney is quick and easy to make. It’s made fresh and last for few days, even weeks, if kept in a jar and refrigerated.
Mango Chutney Recipe
This is an easy homemade recipe that you can make at home. The recipe ingredients are below:
- Ripe mangoes
- Spices such as cinnamon, cloves, cumin, coriander and cardamom pods
- Ginger
- Garlic
- Dried red chilies
- Vinegar
- Sugar and salt
See the recipe card for full information on ingredients.
How To Make Mango Chutney
This recipe involves a simple cooking process.
First, cut up 1 lb of ripe mangoes and then cook with the spices. The spices should be tied up in a muslin cloth.
Then add all the other ingredients like dried chilies, vinegar, salt, sugar and cook until the mangoes breakup and thickened.
Let cool and keep in a jar for up to a few weeks in refrigerator.
Frequently Asked Questions
Chutneys are essentials in daily Indian meals whether it’s breakfast, lunch or dinner.
They come in all forms and differ in taste and texture depending on the ingredients used and the cooking method.
Yes, mango chutney is Indian and this recipe is from a native Indian food blogger Journey Kitchen.
As chutney is sweet, many people wonder if it is low in calories.
My recipe is only 249 calories. Spread it on sandwiches, use it as a marinade, with steak, chicken, lamb or as a dipping sauce.
It’s also used as a base for Indian curries which adds great dimensions to the flavors.
This recipe serves 4 people. It is only 214 calories per serving.
What To Serve With Mango Chutney
Serve this condiment with Indian recipes. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Indian Recipes You Might Like
Mango Chutney
Ingredients
- 1 lb (500g) mango, ripe but firm
- 1 stick cinnamon
- 2 whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 cardamom pods, cracked
- 3/4 cup water
- 1 teaspoon ginger, grated
- 1 clove garlic, crushed
- 1/2 cup vinegar
- 2-3 whole dried red chilies
- 1 teaspoon salt
- 3/4 cup brown sugar , or to taste
Instructions
- Peel the skin off the mango and cut the flesh into 1-inch (2.5 cm) cubes. Discard the seed.
- Using a piece of thin muslin cloth, tie all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, the spice bundle, water, ginger, and garlic until the mango becomes mushy, about 10 minutes.
- Add the vinegar, dried red chilies, salt, and sugar. Adjust the seasoning with additional salt and sugar to taste.
- Lower the heat to a simmer and cook for 15–20 minutes, or until the chutney has thickened. Squeeze the chutney sauce out of the muslin cloth and discard it.
- Transfer the mango chutney to a jar while it's still hot. Let it cool, then store it in the refrigerator for up to 4 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
This recipe looks delish! Will this freeze for a later time?
Just keep in fridge. Not freezer.
Can this chutney be canned and put in hot water bath to preserve it for several months? I would love to make and give for Christmas.
Thanks
Sorry but I am not sure.
Yes hot water bath for 10 minutes. I am just making some now for Christmas gifts. Everyone loves it.
Since I’m a broke college student in Texas I had to make some substitutions using whatever I already had on hand. I subbed the cloves with star anise, cardamom with nutmeg, white vinegar with rice vinegar, and used ground cumin and coriander instead of seeds. It still turned out delicious, although IMO it was a bit too sweet, but my sister loved it! This chutney is very versatile and can be eaten with almost anything. Thank you for sharing! :)
Thanks for your trying!
HI, just getting ready to try this. What kind of vinegar do you use?
Can I use frozen mango
Yes but not ideal.
Mango chutney!!!
Never brought Mango Chutney. I am happy with this recipe as I am only adding it to a curry recipe. I will try the remaining on a naan and see how we go
Thanks Lynn for trying this recipe!
I’ve never made mango chutney before, I’ve only ever bought it. But this looks good and simple so I’m going to try making it. It looks delicious. Thanks for sharing.
This is really good and easy. I would like to add cubed chicken and serve over rice. Do you have a suggestion of what else could be added or maybe nothing is necessary. Some thoughts were green pepper or cashews?
Nice recipe. I prepare it in different way. Let me try this out. This is my first visit and the site is cool covering so many cuisines and nice snaps. Thanks.
I have made this today, and it smells gorgeous. I’ve put it into 3 small glass jars, which have been sterilised in the oven, along with their lids, and this will ensure the chutney can be kept in a cupboard for about 1 year. (I’m in the UK).
I made this chutney using 2 mango and upped the amount of vinegar and water slightly but it it way too watery. I took out two and a half ladles of liquid but it’s still a bit watery. Any ideas please.
Cook it down until it is thick like jam, and use large and small diced mango the bigger pieces will shrink and the smaller ones will melt and form the jam