This post contains affiliate links.

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!
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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

Add your review

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.
rate pin print remove ads

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
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

4.69 from 48 votes (29 ratings without comment)

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




67 Comments

  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 ❤️???

    Reply
  2. Colleen says:

    5 stars
    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.

    Reply
    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.

    Reply
    1. Sarah says:

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

  4. Jason says:

    Just brought it to a simmer following the recipe exactly except I toasted cumin seeds in the oil before adding the onion. Tasted the stirring spoon. Unreal. This is likely to be in my fridge at all times. Thanks

    Reply
    1. Sarah says:

      So good right?! 🤯 Enjoy!

  5. Susan B Estes says:

    5 stars
    This is truly delicious ! I made one small batch and my husband about went crazy ! So good! I ended up going to Sam’s Club and bought 36 mangoes which translates to 14 pints of this delicious recipe .

    So far we have enjoyed this with chicken, topped meatloaf instead of ketchup, put it on rice crackers with walnuts , garlic bread, and even used it as a topping for vanilla ice cream .

    It is truly crazy good ! My husband and I went to bed talking about all the things we could use it for in the future! Stirfries! Dip for eggrolls! Salads!

    You’ve just got to try it soon!

    Reply
    1. Sarah says:

      So happy to hear you love it, Susan! This is one of my faaaavorites, and I’m a little envious at your 14 pints! Thanks so much for dropping in to let us know how it went 😀

  6. Johanna says:

    As I live in Curacao Dutch Caribbean and with a fruitbearing mangotree in my backyard this fantastic recipe is very welcome. Pots of chutney. Also make nice presents!

    Reply
    1. Sarah says:

      So happy to hear it! I’m pretty jealous of your mango tree 😀

  7. Vidhi Chawla says:

    4 stars
    What would be the shelf life of this chutney ?
    Can we add something to it so that it lasts long ?

    Reply
    1. Sarah says:

      It should last for 1 to 2 weeks! I’m not sure what you could add to preserve the shelf life (but you could always freeze it in an ice cube tray and thaw a cube when you’re craving some!)

    2. Vicky Chirnside says:

      You can put in a hot bath and traditionally can it. Therefore will last a very long time.

  8. Ren says:

    5 stars
    Absolutely delightful recipe and not hard to make. Thanks for sharing.

    Reply
    1. Sarah says:

      So happy to hear it, Ren! This is one of my all time favorites 😀

  9. Ash says:

    HI There,

    Could I can this? Have you tried canning it? I would love to give it as gifts. Do you know what the processing time would be?

    Thanks!

    Reply
    1. Sarah says:

      I haven’t tried canning this, but I love the idea!

  10. Margaret freeman says:

    5 stars
    Love this recipe 5 star

    Reply