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This old-fashioned, homemade mango chutney is a simple and delicious way to add sweet and tangy flavors to meats, rice, or use as a spread for roti and naan. It’s a versatile condiment that every kitchen should have. Follow my easy recipe and step-by-step video to make your own authentic Indian mango chutney.
What Is Mango Chutney
Mango chutney is an Indian condiment made with mangoes, sugar, vinegar, and spices. It’s become so popular worldwide that you can now find it at places like Costco, Trader Joe’s, and Tesco!
Mango chutney is probably my favorite chutneys because I love mangoes, and it pairs perfectly with meats like chicken or lamb, cheese, rice, and curries. I especially love spreading it on Naan, Chapati, and Roti Canai.
What I love most about this easy mango chutney recipe is the bold flavor that takes only 25 minutes to make—completely fuss-free and foolproof! If you’re new to Indian recipes, this is a quick and simple one to try at home. Check out my tips and tricks below to make the best homemade mango chutney!
Uses For Mango Chutney
This condiment is wildly versatile, and here are just a few ideas:
- As an accompaniment for grilled meats such as Juicy Grilled Chicken Thighs and Grilled Shrimp.
- As a side dish to Indian Chicken Curry and Tandoori Chicken.
- It’s perfect as a dip for Samosas or spread on your favorite flatbread, including Pita Bread!
Why You’ll Love This Recipe
- Surprisingly Flavorful. The sweet, tangy, and spicy mix in this chutney is a real standout, adding incredible depth and flavor to every bite—you’ve got to try it!
- Newbie friendly. If you’re new to Indian cuisine, this is a great recipe to try as you get familiar with the spices and flavor profiles.
- Long-lasting. Thanks to the ingredients and method used in this recipe, my homemade chutney stays fresh in the fridge for weeks.
Mango Chutney Ingredients
- Mango – Use ripe but firm mangoes like Ataulfo or Haden for the best sweetness and tanginess. If they’re not available, any sweet and firm variety like Kent or Alphonso will work well.
- Grated ginger and garlic – For small quantities, a garlic press or a mini food processor works best. I personally prefer to use my mortar and pestle. If you don’t have these tools, just finely mince or crush small amounts without the hassle of grating.
- Cinnamon stick
- Cloves – If you don’t have whole cloves, ground cloves can be used as a substitute—use less, as they are more concentrated.
- Cardamom pods – Crush them to expose the seeds, releasing their intense aroma and flavor.
- Ground cumin and ground coriander – For convenience, buy the bottled versions of these two spices. It’s quite tricky to use a food processor to grind the seeds, unless you have a spice grinder at home.
- Vinegar – I used white vinegar, which gives a clean acidity. If you don’t have white vinegar on hand, apple cider vinegar can be a good substitute.
- Brown sugar – I use dark brown sugar in this recipe, which adds a deeper sweetness. If you prefer, light brown sugar can be used for a lighter color chutney.
- Dried red chilies
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Mango Chutney
For many people, the toughest part about making Indian food at home is dealing with all the spices. But don’t worry! These days, you can find most of them in the spice aisle of your regular grocery store. I recommend buying small quantities so you don’t end up with a bunch of unused spices. Now, let’s dive in and get cooking!
Here’s how to make this delicious Indian condiment: First, peel the skin off the mango and cut the flesh into 1-inch (2.5 cm) cubes—just toss out the seed.
Then, heat a saucepan over low to medium heat, add the oil, and sauté the ginger and garlic for a few seconds. Next, toss in the cinnamon, cloves, cardamom pods, ground cumin, and ground coriander. Stir everything together for about 10 seconds, then add the mangoes. Cook for about 5 minutes until they soften.
Now, pour in the vinegar, salt, sugar, and dried red chilies. Adjust the seasoning with a little more salt or sugar if needed. Lower the heat, let it simmer for 10-15 minutes until the chutney thickens.
Once it’s ready, transfer it to a jar or airtight container while it’s still hot, let it cool, and then store it in the fridge. It’ll stay fresh for up to 4 weeks!
Secrets To Making The Best Mango Chutney
- I use ripe but firm varieties like Ataulfo or Haden for the best balance of sweetness and tanginess. These mangoes break down well during cooking, ensuring a smoother chutney texture.
- I sauté the spices briefly until they become aromatic, helping to release their full flavor. If not, the chutney wouldn’t be as fragrant and flavorful.
- DO NOT USE high heat. I cook the chutney over low heat to let the flavors meld together and thicken the mixture to the right consistency.
- If the chutney turns out too watery, just scoop out the excess liquid to thicken it up.
Frequently Asked Questions
Yes! Simply reduce or omit the dried red chilies in the recipe. You can also balance the heat by adding more sugar for a sweeter flavor.
The chutney is ready when it thickens and coats the back of a spoon. The mango pieces should be tender but not completely dissolved.
Store it in a clean, airtight container in the fridge and always use a clean spoon to scoop it out. This prevents contamination and extends freshness.
Yes, you can! Just use 1 teaspoon of regular chili powder, or adjust to taste. If you want more heat, add 3 light dashes of cayenne pepper along with the chili powder for an extra kick.
This recipe serves 4 people. It is only 167 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 tablespoon vegetable oil
- 1 teaspoon ginger, grated
- 1 clove garlic, grated
- 1 stick cinnamon
- 2 whole cloves
- 2 cardamom pods, cracked
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup vinegar
- 1 teaspoon salt
- 1/4 cup light brown sugar , or to taste
- 2-3 whole dried red chilies
Instructions
- Peel the skin off the mango and cut the flesh into 1-inch (2.5 cm) cubes. Discard the seed.
- Heat up a sauce pan on low-medium heat and add the oil. Saute the ginger, garlic for a few seconds before adding the cinnamon, cloves, cardamom pods, ground cumin and ground coriander. Stir for about 10 seconds, the add the mangos, cook for about 5 minutes, or until the mangos softened.
- Add the vinegar, salt, sugar and dried red chilies. Adjust the seasoning with additional salt and sugar to taste. Lower the heat to a simmer and cook for 10–15 minutes, or until the chutney has thickened.
- Transfer the mango chutney to a jar or airtight container while it's still hot. Let it cool, then store it in the refrigerator for up to 4 weeks.
Video
Notes
- I use ripe but firm varieties like Ataulfo or Haden for the best balance of sweetness and tanginess. These mangoes break down well during cooking, ensuring a smoother chutney texture.
- I sauté the spices briefly until they become aromatic, helping to release their full flavor. If not, the chutney wouldn’t be as fragrant and flavorful.
- DO NOT USE high heat. I cook the chutney over low heat to let the flavors meld together and thicken the mixture to the right consistency.
- If the chutney turns out too watery, just scoop out the excess liquid to thicken it up.
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