This simple recipe for fresh mango chutney calls for lots of ripe mangoes, onion, garlic, and ginger root. Make a large batch and freeze the leftovers!
Mangoes are my very favorite fruit, so it’s easy to see why Mango Chutney is one of my very favorite condiments. I’m just sure that you want to know how to make mango chutney. I like to make mine spiked with onion, garlic, and LOTS of fresh ginger root.
I made this batch to go with a big pan of one of my favorite Indian dishes, Chicken Biryani.
Make sure you plan ahead and allow some time to buy some mangoes and let them get really ripe before making this recipe.
I prefer to use Champagne (aka Ataulfo) mangoes for this recipe (and I just prefer them in general), but you can use whichever kind you can find at your local grocery store.
Use this handy mango splitter to make your life easier!
This Mango Chutney recipe is a great condiment to many Indian recipes, it also works well with this Baked Beef Samosa recipe.
Here’s the Recipe!
Super Simple Mango Chutney
This simple recipe for mango chutney calls for lots of ripe mangoes, onion, garlic, and ginger root. Make a large batch and freeze the leftovers!
Ingredients
- 3 cups diced mango
- 1/2 cup finely diced red onion
- 1/3 cup golden raisins
- 1/3 cup brown sugar
- 5 tablespoons finely minced garlic
- 3 tablespoons finely minced ginger root
- 3 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
Instructions
- Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.
Nutrition
Yield:
2Serving Size:
1Amount Per Serving: Calories: 409|Total Fat: 1g|Saturated Fat: 0g|Trans Fat: 0g|Unsaturated Fat: 1g|Cholesterol: 0mg|Sodium: 285mg|Carbohydrates: 102g|Fiber: 6g|Sugar: 81g|Protein: 5g|
Nutrition information has been auto-calculated for your convenience.
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There are other mango chutney recipes out there, but this one is simple and delicious! Enjoy!
August 24, 2015 | Last Updated on June 16, 2021 by Linda
Ack! It’s simmering now. I’m so nervous about all the garlic!
Jenn,
All that garlic makes it so good! You will and the chutney will be just fine.
– Linda
Making this to put into South African Bobotie and the house smells so good just from the chutney!! I’m using frozen mango because that’s what I had on hand – also, didn’t have red onions so substituted shallots. Thanks for this as it’s so hard to find Mrs. Ball’s chutney in the US!!
Can I use white suga thank you
Hi Ann,
If you don’t have brown sugar, yes, you can use white sugar.
– Linda
To tell the truth, it never occurred to me that I could make my own chutney but a recipe called for mango chutney but gave no recipe for it so I found yours.It’s amazing and I hope to have some in my fridge at all times. I used semi-dried mango and mango sauce, both from Trader Joe’s and mixed those with all the other ingredients and found people ate it as a side dish not just a a condiment. It really is outstanding. Thanks for the recipe.
Hi Fredda,
So glad you loved it. Thanks for sharing your adaptation.
-Linda
This was fantastic. I’m going to learn to can and make a lot with the next mango harvest. People are asking me for more, they end up eating it up before using in their dish. I have frozen small portions of this without any problems.
Im curious about shelf life. I suppose it can be canned in a water bath and kept in cool storage like jam or other canned chutneys? How long would this recipe keep in the fridge without canning/preservation?
I don’t have canning expertise so I couldn’t tell you about water bath preserving. I’ve kept my chutney in the fridge for up to a week with no problems, but use your best judgement!
I’ve never made mango chutney before, I’ve only ever bought it. But this looks good and simple so I’m going to try making it. It looks delicious. Thanks for sharing.
Oh my gosh, this is so delicious! I just made this and “WOW” I can’t until tomorrow to eat it with my tandoori chicken!!