Ready to level up your condiment game? This Easy Mango Chutney brings sweet, tangy, and spicy flavors together in one spoonful of magic. Perfect for dunking samosas, spooning over grilled meats, or spreading on sandwiches. Once you try this vibrant chutney, plain ketchup just won’t cut it.
Mango chutney is a staple in Indian and South Asian kitchens but has made its way around the globe for good reason—it's ridiculously versatile. Think of it as the tropical cousin of jam with a bold personality. Whether you're meal prepping or spicing up your roast chicken, this chutney delivers.
Looking for more mango magic? Try my No-Churn Vegan Mango Sorbet, Mango Pineapple Smoothie, or the Best Mangonada Recipe next!
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💖 Why This Recipe Works
- Flavor Bomb: Sweet mango, spicy chili, zippy vinegar—all balanced in one jar.
- Meal-Prep Friendly: Make ahead and store for weeks.
- Elevates Everything: Serve it with Indian food, charcuterie boards, grilled meats, or even cheese toast.
🥭 Star Ingredients
To make this easy mango chutney, here's all you'll need.
- Mango: Ripe or slightly underripe works—either way, it brings the signature sweetness and body to the chutney.
- Vinegar + Sugar: This sweet-and-sour duo creates that classic chutney tang and helps with preservation.
- Spices (Turmeric, Cumin, Coriander): These add earthy, warm undertones that make your chutney taste like it simmered for hours.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Spice Level: Dial it up with habaneros or keep it mild with red pepper flakes.
- Indian Twist: Add mustard seeds and curry leaves to the oil before the mango goes in.
- Zesty Freshness: Stir in chopped mint or cilantro just before cooling.
Looking for something savory to serve with chutney? Pair it with Air Fryer Chicken Cutlets, Grilled Eggplant, or Rotisserie Chicken Salad for a flavor explosion.
🔪How To Make Mango Chutney
Ready to make this easy mango chutney? Here's all you'll need to do.
- Step 1: Peel the peppers from the pips and chop finely. Grate the garlic without the peel on a fine grater.
- Step 2: Peel the mango from the pips. If you want the chutney as a puree, you can remove the peel. Cut the mango into small, evenly sized pieces. Set aside.
- Step 3: In a medium stock pot or skillet, combine the oil and spicy ingredients. Pour in the spices and heat the entire contents of the skillet for 2 minutes on medium high heat. Pour in the salt and sugar.
- Step 4: Add diced mango to the skillet with vinegar and water, stirring to coat. Bring to a gentle boil, stirring occasionally, and cook on low to medium heat until the mango softens and the chutney thickens, about 20-25 minutes.
- Step 5: When the chutney reaches the desired consistency, remove the pan from the heat and allow the chutney to cool. The chutney will continue to thicken as it cools. Once cooled, transfer the chutney into clean sterilized glass jars. Seal the jars tightly and store them in the refrigerator. Now your delicious and healthy mango chutney is ready to garnish your dishes!
💡 Hint: If your chutney thickens too quickly, just add a splash of water to loosen it up. Stir often, and don’t forget—it thickens more as it cools!
👩🍳 Expert Tips
- Chunky or Smooth? Like it chunky? Just stir and store. Prefer smooth? Blitz it with a stick blender.
- Too Spicy? Stir in some diced red bell pepper to mellow the heat.
- Make It Last: For long-term storage, use the water bath canning method.
💭 Easy Mango Chutney FAQs
Serve your chutney with Indian curries, samosas, cheese boards, grilled meats, or even as a sandwich spread.
Yes! Just thaw it completely and drain any excess liquid before cooking.
In the fridge, up to 2 weeks. Properly canned and sealed, mango chutney lasts up to a year.
Chutney typically includes vinegar and spices, making it savory-sweet with more depth of flavor than jam.
💖 Serving Suggestions
Here are my favorite dishes to spoon this chutney over:
- Indian Dishes: Serve with samosas, pakoras, bhajis, papadums or Garlic Shots. Its sweet and tangy flavor balances the spices in these dishes.
- Spinach Stuffed Chicken or Pork: Slather it on like BBQ sauce.
- Roasted Veggies or Potatoes: A dollop adds depth and zing.
- Wraps or Sandwiches: Think turkey, brie, and mango chutney—YES please.
- Curries & Rice: A classic use that never gets old. Try our Instant Pot Basmati Rice recipe here!
🍽 More Tasty Dip Recipes
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Easy Mango Chutney
Ingredients
- 1 Mango
- 1 tablespoon Sugar
- ¼ cup Water
- ¼ cup Apple Cider Vinegar
- 1 tablespoon Vegetable Oil
- ½ teaspoon Cumin
- ¼ teaspoon Coriander
Instructions
- Ready to make the mango chutney? Here's all you'll need to do.
- Peel the peppers from the pips and chop finely. Grate the garlic without the peel on a fine grater.
- Peel the mango from the pips. If you want the chutney as a puree, you can remove the peel. Cut the mango into small, evenly sized pieces. Set aside.
- In a medium stock pot or skillet, combine the oil and spicy ingredients. Pour in the spices and heat the entire contents of the skillet for 2 minutes on medium high heat.
- Pour in the salt and sugar. Add the diced mango to the skillet. Pour in the vinegar and water. Stir to ensure that the mango is well coated with the flavorful liquid.
- Bring the mixture to a gentle boil to allow the spices to combine and intensify their flavors. Stir periodically to avoid sticking.
- Continue cooking the chutney on low to medium heat, stirring occasionally.
- The mango will soften and release its natural sweetness, which, when combined with the spices, will create a juicy and flavorful chutney.
- Boil the chutney until it thickens to the desired consistency. This usually takes about 20-25 minutes. As the chutney cooks, taste it periodically.
- Adjust the seasonings to balance the flavor according to your preference. You can add more sweetener, spices or vinegar if needed.
- When the chutney reaches the desired consistency, remove the pan from the heat and allow the chutney to cool. The chutney will continue to thicken as it cools.
- Once cooled, transfer the chutney into clean sterilized glass jars. Seal the jars tightly and store them in the refrigerator.
- Now your delicious and healthy mango chutney is ready to garnish your dishes!
This mango chutney is a sweet, spicy, and tangy delight! I love how the combination of ripe mangoes, vinegar, and spices creates such a flavorful condiment. It's perfect as a dip, spread, or accompaniment to your favorite dishes. Sometimes I add a pinch of garam masala or fresh mint for an extra twist.