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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.
save this recipe!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
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.
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:
- Chickpea Tikka Masala or Butter Chickpeas: Serve this with a side of mango chutney.
- Fresh Naan Bread: If you don’t have bagels, dip the naan into cream cheese and mango chutney.
The Easiest Homemade Mango Chutney
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
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.
- 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.
- Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.
Notes
Nutrition
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!
Do you think it would work in a slow cooker? We have gas in tanks so I don’t like to cook on that for an hour or it runs out
I haven’t tried it in a slow cooker, but I think it would work! 😀
Additional learning..
I made this the first time to go with coconut shrimp. One of our favorites from a wonderful restaurant in Arizona. Oh my goodness! It was amazing and I dare to say better than the restaurant! My mother even put it on her vanilla ice cream for dessert. Everyone loved it. Making it this morning to go on top of grilled chicken breast. Thank you so very much for this recipe.
I have been using this recipe for a few months. I can not tell you how much I love it! It has become a bi-weekly thing. Thank you so much!
YAY! So happy you like it, Melissa! 😀
How is this stored and how long does it last?
I keep it in a jar in the fridge for about a month!
I too can perserve in refrigerator at most a month. Yummy.
Can you use mango pulp for this recipe
Yes that should work!
Wonderful! I make this and put over goat cheese with honey and serve with crackers. It is gone every time! This is also excellent with coconut shrimp. Delicious. Thank you!!!
Just making it now, looks really good. Is it possible to leave out the sugar altogether? I only added half the amount anyway, I’m just not a sweet freak.
Definitely! You should be able to omit is completely with this recipe.
I had a grilled brie with basil, red pepper and mango chutney at a restaurant. It was so good I looked for an easy mango chutney recipe. I just made this using frozen mangoes I had in the freezer and truvia for the sugar. Followed to the T. Oh my, is it good!!! Can’t wait to make my own grilled brie and use this – and on lots of other foods as well! Thank you for the recipe!
That sounds like SUCH a delicious use for this chutney! Enjoy! 😀
Thanks for this recipe Sarah. It really worked a treat. This will get a workout every mango season from now on. I doubled the garlic, just because.
I’m always a supporter of doubling garlic! Glad you enjoyed it, Steve! 😀