Super Simple Mango Chutney

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!

Mango chutney in a glass jar

Mangoes are my very favorite fruit, so it’s easy to see why Mango Chutney is one of my very favorite condiments. This particular mango chutney recipe has a more savory flavor with a couple 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. This particular batch I made 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 a charcuterie board!

How to make Mango Chutney

First, assemble your ingredients. For exact amounts see the recipe card below.

Mango chutney ingredients

Next, stir together all of the ingredients in a medium saucepan. Set over medium heat and cook, covered, for 30 minutes.

Mango chutney ingredients in a pot before cooking.

Finally you can serve warm if preferred, or store in and airtight container in your fridge.

Jar filled with mango chutney.

Tips for making Mango Chutney

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 and their taste 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!


Can I freeze this Mango Chutney?

Yes, this recipe can last up to 2 months in your freezer. In order to freeze appropriately be sure that the chutney has completely cooled before transferring it to a freezer-safe airtight container or even freezer bags. Then simply thaw it in the refrigerator overnight before using.

Can I use unripe mangos?

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

Mango chutney on a charcuterie board.

More dips and sauces to love:

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

Fresh Mango Chutney in a jar

Super Simple Mango Chutney Recipe

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!
4.4 from 468 votes
Pin Rate
Course: Condiments & Sauces
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 409kcal
Author: Linda
Print Recipe


  • 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


  • 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.



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

There are other mango chutney recipes out there, but this one is simple and delicious!  Enjoy!

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About the Author


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!  

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  1. 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.

  2. 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