The Easiest Homemade Mango Chutney
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.
Servings: 16 servings (2 Tbsp per serving)
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
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
