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Mango Chutney

This Mango Chutney is a simple and delicious spread that’s packed with flavor and is perfect slathered onto just about anything!

Labeled jar of mango chutney on a blue background

I first fell in love with mango chutney after being poked fun at by the tulip-man for having bought a jar of it (he claimed it was way easy to make from scratch). And when it rains mango chutney it pours mango chutney, because that night my friend from Florida sent me pictures of a delicious looking mango chutney she’d cooked and canned that day.

And 2 hours later there I was, having just created the tastiest batch of mango chutney, wondering why in the world I ever bought it for $5 at the grocery.

Cooking mango chutney in a pot on a blue background

What is mango chutney?

So what is mango chutney? Well a chutney is “a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India”. So this is that…with mangoes! It’s a sweet and spiced jelly-like condiment that’s perfect on both sweet and savory dishes.

Ingredients in Mango Chutney

Now this south Indian-inspired recipe has some important ingredients. Let’s talk about them.

  • White Vinegar: It smells terrible, but it does wonders. Not only does vinegar provide the acidity to ward off bacterial growth (important for canning), but it adds a touch of sour that balances out the sweet and savory.
  • Mustard Seeds: These are common in Indian cuisine and take this condiment from “good” to “so so so great”. If you’re like me and don’t like the taste of mustard, fear not. These don’t taste mush like yellow mustard sauce.
  • Sautéed Garlic, Onion, and Ginger: The base of most good stir fries starts with these major players, and the same holds true with our chutney.
  • Mangoes: And of course, the mangoes. Chutneys are especially great for preserving any leftover or excess fruit you may have. So find your ripest, almost-ready-to-go-bad mangoes, chop ‘em up, and throw them in.

Frankly, I didn’t expect this to turn out so well. But I lie not when I say that this. is. so. good. Slather it on a bagel with cream cheese and thank me later.

Mango chutney on a cream cheese bagel

What is chutney used for

This is one of my favorite condiments to keep in the fridge for adding instant flavor to dishes. I think you’re going to love it!

This Mango Chutney is a simple and delicious spread that's packed with flavor and is perfect slathered onto just about anything!

Mango Chutney

This Mango Chutney is a simple and delicious spread that’s packed with flavor and is perfect slathered onto just about anything!
Print Pin Rate
Course: Dips, Sauces, and Salsas
Cuisine: Indian
Keyword: chutney recipe, homemade chutney, homemade mango chutney, mango chutney
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Game Day
Time: 60 minutes or more
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Servings: 2 cups
Calories: 75kcal
Author: Sarah Bond
4.2 from 5 votes

INGREDIENTS

  • 1 Tbsp flavorless oil 15 mL
  • 2 cloves garlic minced
  • ½ medium white onion
  • 2 tsp grated fresh ginger
  • ½ cup white sugar 100 g
  • ½ cup white vinegar 120 mL
  • 1 tsp mustard seeds
  • ½ tsp cumin
  • ½ tsp red pepper flakes
  • ¼ tsp cinnamon
  • 3 large mangoes, peeled and chopped about 3 heaping cups, frozen works too

INSTRUCTIONS

  • Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
  • Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
  • Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

NOTES

Less sugar: If you’re into sugar substitutes, they work well in this recipe. I’ve used Truvia, a natural Stevia sweetener, with success!

NUTRITION

Serving: 2Tbsp | Calories: 75kcal | Carbohydrates: 16.5g | Protein: 0.7g | Fat: 1.2g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 125mg | Fiber: 1.2g | Sugar: 15.1g | Calcium: 10mg | Iron: 0.2mg
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  1. Jay says:

    Great recipe! I made a few changes as I didn’t want (GMO) truvia.
    Made the recipe with Apple cider vinegar instead of white vinegar, dates instead of truvia/sugar (Indian food is frequently sweetened with dates), added organic turmeric, garam masala, and black pepper…..
    Mmmmmmmm it turned out to be delicious!
    Thank you so much for sharing ❤️???

  2. Colleen says:

    This is absolutely delish! Living in Northeastern Washington I can’t get fresh mangoes very often, but I still liked chutney on my curries. So I tried canned mango slices.

    I halved your recipe and used 1 15 oz can of mangoes. It turned out superb!

    Zip, and tang, and sweet all in one forkfull.
    I serve it on top of my curry which sits on top of rice.

    I am so glad you submitted this recipe.5 stars

    1. Sarah says:

      So happy you liked it, Colleen! I always love having a jar of this in the fridge – hope it brings some sunshine to Washington! 😀

  3. Ray says:

    Hi, just wanted to check how long this chutney lasts in fridge. As in how long can it be stored.

    1. Sarah says:

      This should store well in the fridge for 1 to 2 weeks!

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