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This easy mango chutney is quick, delicious, and perfect to enjoy slathered on everything. Made with punchy garlic, mustard seeds, and a pinch of warm cinnamon, this flavorful spread only takes 15 minutes of work to put together.

Three glass jars filled with mango chutney are placed on a blue tile surface, with a small wooden spoon resting in the front jar.
This mango chutney is a sweet and spiced jelly-like condiment that’s perfect on both sweet and savory dishes. Prepare to fall in love!
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I first had the most amazing mango chutney while eating at an Indian restaurant in London, and I’ve been on a mission ever since to recreate it.

So I put my background in sensory science to work to create the easiest homemade mango chutney and let’s just say…I nailed it.

Reader rating

★★★★★

“This is hands down the best mango chutney I have ever had. It is so good that one of my office staff would rather have it than a birthday cake on her birthday! Do yourself a favor and try it on top of goat cheese with honey served on a cracker. ” —Marlena

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Labeled jar of mango chutney on a blue background
A stainless steel pot filled with chopped yellow mango pieces and spices sits on a bright blue surface, ready to be transformed into vibrant mango chutney.
A stainless steel pot filled with thick, yellow-orange mango chutney sits on a white towel against a blue background.

Key Ingredients

This South Indian-inspired recipe uses many staple ingredients. This is just an overview–jump to the recipe card for all the measurements.

  • 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. Most types of mango will work well in this recipe!
  • White Vinegar: Not only does vinegar provide the acidity to ward off bacterial growth (important for canning), but it adds a touch of tart flavor that balances out the sweetness of the mango.
  • Mustard Seeds: These are common in Indian cuisine and take this condiment from “good” to “so so so great”.
  • 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.
Top-down view of bowls containing chopped mango, vinegar, diced onion, minced ginger, mustard seeds, oil, chopped garlic, sugar, and assorted seasonings, arranged on a blue tiled surface.
This recipe uses red pepper flakes for a bit of heat, but you could also use diced red chilies.

how to use your chutney

This mango chutney can be served in so many ways! I love it on a bagel with cream cheese and added to stir-fries. But here are some more options:

A sliced bagel topped with cream cheese and mango chutney sits on a bright blue tiled surface, surrounded by a jar of marmalade and other food items.
My favorite way to enjoy mango chutney? Slathered on a plain bagel with cream cheese and chutney on top. So good!
Labeled jar of mango chutney on a blue background.
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The Easiest Homemade Mango Chutney

4.69 from 48 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 16 servings (2 Tbsp per serving)
This easy mango chutney is bold, sweet, and ready in just 15 minutes—made with ripe mangoes, garlic, mustard seeds, and cinnamon for the perfect flavorful spread.

Ingredients 

  • 1 Tbsp oil, 15 mL
  • 2 cloves garlic, minced
  • ½ medium white onion, finely chopped
  • 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
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Instructions 

  • Saute: Heat 1 Tbsp oil in a large pot over medium heat, then saute 2 cloves garlic (minced), ½ medium white onion (diced), and 2 tsp grated fresh ginger until onions are slightly translucent, about 3 to 5 minutes.
    Chopped onions, minced garlic, and minced ginger in a stainless steel pan with oil, on a blue tiled surface.
  • Simmer: To the pot add ½ cup white sugar, ½ cup white vinegar, 1 tsp mustard seeds, ½ tsp cumin, ½ tsp red pepper flakes, ¼ tsp cinnamon, and 3 large mangoes, peeled and chopped. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
    A stainless steel pot containing diced yellow mango pieces in a mixture of onions and liquid, placed on a bright blue tiled surface.
  • Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.
    A saucepan filled with mashed mango chutney, sits on a blue tiled surface. A metal masher is partially submerged in the mixture.

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!
Storage: Keep leftover mango chutney in the fridge in an airtight container for up to 2 weeks.
Frozen mangoes work well in this old-fashioned chutney! Simply add 3 heaping cups of frozen mango to the pot and cook as instructed.

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

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.69 from 48 votes (29 ratings without comment)

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67 Comments

  1. Alexa says:

    4 stars
    Really good but I like things on the sweeter side. I added a few things to make it taste like the delicious (but crazy expensive) mango chutney I treated myself to at the supermarket. Some raisins, red bell pepper and curry powder and it was heavenly! I’ll never pay $8.50 for a tiny 8 oz jar of chutney again! Thanks!

    Reply
  2. Jim says:

    Hello thank you for your recipes. I am about to try the mango chutney. However in ingredients despite to version 1.2 and 3 they all have the same amount of Mango. Is that correct. Thanking you Jim.

    Reply
    1. Sarah Bond says:

      Hi Jim! Only the first measurement will scale up or down. Sorry for the confusion! Hope this helps. Enjoy! 😀

  3. Ian says:

    5 stars
    great easy and tasty. so much cheaper than jars andn a lot tasty as said.

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it, Ian! Happy eating! 😀

  4. Nayeli says:

    Hi! 🙂
    Can the chutney be frozen?… I plan on using it for a mango chutney curry, but will prepare in advance, around a week before, Would this be ok or can I freeze?

    Reply
    1. Sarah Bond says:

      Hi, Nayeli! Yes, freezing the chutney should work just fine! It’ll hold up well for your curry—just let it cool completely before freezing, and thaw it in the fridge when you’re ready to use. Great idea to prep ahead!

  5. Margaret says:

    5 stars
    This recipe is wonderful. I have made this many, many times and get such an amazing reaction. My go to is to serve it over goat cheese with honey and crackers. So amazing. It is also terrific on grilled chicken, or salmon. Amazing to dip coconut shrimp in. Just a perfect go to that will amp up so many dishes.

    Reply
    1. The Live Eat Learn Team says:

      Thanks for making my day with your comment!

  6. CJ says:

    4 stars
    HELLO SARAH I WANT TO MAKE THIS TODAY CAN I USE FROZEN MANGOES ?

    THANKYOU

    Reply
    1. Sarah Bond says:

      Yes that should work!