Super Simple Mango Chutney

Experience the bold fusion of flavors in our Mango Chutney, featuring ripe mangoes, onion, garlic, and ginger root. Create a culinary masterpiece with this easy-to-make recipe, perfect for freezing leftovers!

Mango chutney in a glass jar.

Mangoes are my favorite fruit, so it’s easy to see why Mango Chutney is one of my favorite condiments. This particular mango chutney recipe has a more savory flavor, with a couple of non-traditional ingredients combined with the sweetness of the mangoes and a touch of spice from the red pepper flakes. I love that this recipe is spiked with onion, garlic, and lots of fresh ginger root.

Mango Chutney is a very popular Indian condiment. I made this particular batch to accompany a big pan of one of my favorite Indian dishes, Chicken Biryani. But, I love to use it alongside any Indian dish or even on a charcuterie board!

Reasons to Love Mango Chutney

  • Mango Chutney complements a wide range of dishes, from Indian curries to grilled meats, adding a unique sweet and tangy flavor to every meal.
  • The perfect blend of sweet mangoes and spicy ingredients like ginger and pepper creates a delightful taste sensation that excites the palate.
  • Its chunky yet smooth consistency offers a satisfying mouthfeel, making it a favorite for texture enthusiasts.
  • Mangoes are rich in vitamins and antioxidants, making Mango Chutney a healthier alternative to many processed condiments.
  • Its exotic blend of flavors brings a taste of India to the table, offering a delicious way to explore new culinary horizons.

Recipe Ingredients

Mango chutney ingredients on a table.
  • Mango: Mangoes provide a sweet, fruity, and slightly tart flavor. Their soft, pulpy texture adds a smooth and creamy consistency to the chutney. If you love mangos like I do, try my Mango Salad, Thai Mango Sticky Rice and Thai Mango Chicken Stir Fry.
  • Red Onion: Red onions contribute a mild, slightly sweet flavor with a hint of sharpness. They add a subtle crunch, contrasting nicely with the softness of the mangoes.
  • Golden Raisins: These add bursts of sweetness and a chewy texture, complementing the mangoes’ natural sugars.
  • Garlic: It brings a pungent, earthy flavor that adds depth and complements the sweeter ingredients.
  • Ginger Root: Fresh ginger adds a spicy, warm, and slightly peppery note and balances the sweetness of the chutney.

See the recipe card for full information on ingredients and quantities.

Variations

  • Apple Cider Vinegar: Replace white vinegar with apple cider vinegar for a similar tangy flavor with a slightly fruity undertone.
  • Shallots for Red Onion: Use shallots instead of red onion for a milder, sweeter taste while maintaining the crunch.
  • Honey for Brown Sugar: Swap brown sugar with honey for a milder sweetness.
  • Dried Cranberries for Golden Raisins: Substitute golden raisins with dried cranberries to maintain the chewy texture and sweet-tart flavor profile.
  • Chili for Spicy Kick: Use red chilies in place of red pepper chili flakes for a spicier kick.

How to Make Mango Chutney

Step #1: Combine all the ingredients in a medium saucepan. Set it over medium-low heat and cook, covered, for 30 minutes.

Mango chutney ingredients in a pot before cooking.

Step #2: Pour the Mango Chutney into clean, hot jars, leaving 1/2-inch headspace at the top. Close the jars with their lids, making sure not to overtighten them. You can also serve warm if preferred.

Jar filled with mango chutney.

Expert Tips

  • Use a Mango Splitter: Employ a handy mango splitter for easy and efficient cutting. It helps in neatly removing the stone and provides evenly sliced mangoes.
  • Use Ripe Mangoes: Choose mangoes that are ripe and juicy for a naturally sweeter flavor or make sure you plan ahead and allow some time to buy some mangoes and let them get really ripe before making this recipe.
  • Use Champagne Mangos: I prefer to use Champagne (aka Ataulfo) mangoes for this recipe (and I just prefer them and their taste in general), but you can use whichever kind you can find at your local grocery store.
  • Control Texture with Mashing: For a custom texture, gently mash the mangoes by hand or use a potato masher during cooking. This technique allows you to create the perfect balance between chunky and smooth for your chutney.
  • Let It Rest: Allow the chutney to cool and rest before storing to develop flavors.

Frequently Asked Questions

Can I use unripe mangos?

I would really advise against this. I would recommend waiting until your fresh mango is really ripe which will in turn give you the best mango chutney.

Can I add spices to the Mango Chutney?

Absolutely! Adding spices like cardamom or cinnamon can introduce warm, aromatic flavors, enhancing the chutney’s overall taste. Just add them sparingly to maintain the balance of flavors.

What dishes can I serve Mango Chutney with?

Mango Chutney is versatile and pairs wonderfully with a variety of dishes. It’s especially delicious with grilled or roasted meats like lamb or pork, adding a sweet and tangy flavor to these rich dishes. It also complements Indian curries and rice dishes beautifully.

Mango chutney on a charcuterie board.

Storage Info

Store Mango Chutney in an airtight container in the fridge; it typically stays good for up to 2 weeks. Yes, you can freeze it – pour the chutney into a freezer-safe container or bag, leaving some space for expansion, and it will last for about 3 months.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Mango chutney in a jar.

Super Simple Mango Chutney Recipe

Experience the bold fusion of flavors in our Mango Chutney, featuring ripe mangoes, onion, garlic, and ginger root. Create a culinary masterpiece with this easy-to-make recipe, perfect for freezing leftovers!
4.4 from 468 votes
Pin Rate
Course: Condiments & Sauces
Cuisine: Indian
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 409kcal
Author: Linda
Print Recipe

RECOMMENDED PRODUCTS

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 cloves
  • 3 tablespoons finely minced ginger root
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes
Save this recipe!
Get this sent to your inbox, plus get new and favorite recipes from us!
Please enable JavaScript in your browser to complete this form.

Instructions

  • Combine all the ingredients in a medium saucepan. Set it over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.
  • Pour the Mango Chutney into clean, hot jars, leaving 1/2-inch headspace at the top. Close the jars with their lids, making sure not to overtighten them. You can also serve warm if preferred.

VIDEO

NOTES

Storage Info:
Store Mango Chutney in an airtight container in the fridge; it typically stays good for up to 2 weeks. Yes, you can freeze it – pour the chutney into a freezer-safe container or bag, leaving some space for expansion, and it will last for about 3 months. 

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 102g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 285mg | Fiber: 6g | Sugar: 81g

Want more inspiration?

More Recipes You'll Love

About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments:

  1. I made your mango chutney and brown sugar glaze tonight to serve with salmon and asparagus. The glaze was perfect for salmon. I was so pleased with the chutney and glaze, as were my family. Thank you

  2. 5 stars
    I love mango chutney and Ataulfo mangos. This was a perfect recipe for me. Easy to make and fantastic to accompany
    the curries I love to eat along with chutney. Thanks for this one.

  3. Love all things mango! Unfortunately some family members cannot eat garlic or peppers so an worried there won’t be enough zip to the salsa. Any idea how to remedy this? I’d love to make some for family that is intolerant, was thinking of adding extra ginger. For me spicy is good so love this recipe.

    1. Hi Heather, I would make two versions. You could make the same recipe size for each or do half the recipe size for each. Make one regular and one without the garlic and red pepper flakes. – Linda