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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!
Can I substitute ground mustard for the seed?
Yes, but use less and add more to taste! 😀
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. I have also used it on coconut shrimp and that is to die for. It is awesome on fish, chicken and just about anything. It will literally elevate anything. I have served it in phyllo cups with goat cheese at a shower. Everyone loved it. It is amazing. Thank you for one of my favorite recipes.
Aw I’m so happy to hear you liked it, Marlena!! 😀
Phenomenal. Should be illegal it’s so good! Added a bunch of Indian spices, garam masala, etc, hot sauce! Blow your socks right off good!
YAY! I’m so glad you loved it, Tracy! 😀
How long would you have to water bath it to preserve safely? Is there enough vinegar in it to make as re ipe states?
It foes sound very good but will probably try the dates for sweetener. I cant eat non-sugar sweeteners.
I haven’t tried preserving this recipe so I can’t say for sure!
Easy to follow recipe. I made it early this morning in preparation for lunch.
Hi Sarah, do you have substitute for the ginger and mustard seeds? Want to make today cannot go shopping.
Hi Maureen! You can omit them, but it won’t have quite the same flavor.
How much stevia instead of sugar
Use the ratio on your stevia packaging (it depends on what type you got!)
Made this for the first time and love the flavors! Have you tried to freeze the leftovers?
Freezing should work well with this one!
Hello,
I did make this recipe and it was delicious. Thanks for sharing.
So happy to hear it, Denise! Enjoy! 😀
This recipe looks great and I would like to try making it.
Due to health issues I cannot eat mustard or chili. Is it possible to get substitutes for these please?
Thank you!
You could use caraway seeds instead of the mustard seeds! Or simply omit both ingredients, this recipe is quite flexible 😀