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Best Mango Chutney Recipe (Vegan)

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This easy to make mango chutney is sure to top your list of favorite condiments with its sweet, spicy and tangy flavor.

Use it as a dipping sauce for any of your fried foods, or serve it as a side with your Indian food.

The kick of vitamin C and the burst of flavor is what makes this the best mango chutney ever!

What I Love About the Recipe

My favorite part about the recipe is its versatility- you can team this chutney up with any of your favorite savory dishes.

I also love the fact that I can batch make it and refrigerate it for later.

Isn’t it a delicious way to put your fresh mangoes to use?

Ingredients For the Vegan Mango Chutney Recipe

To make this tangy mango chutney, here’s all you’ll need.

Mango Chutney Ingredients
  • Mango: The base of the chutney, providing a sweet or tangy flavor depending on ripeness.
  • Sugar: Balances out the spice and enhances the sweetness of the mango.
  • Vinegar: Adds a tangy note that complements the sweet and spicy flavors.
  • Cumin: Lends an earthy flavor to the chutney.
  • Ground Turmeric: Gives the chutney its bright yellow color and adds a subtle earthiness.
  • Coriander: Enhances the overall flavor profile of the chutney.
  • Garlic: Adds a layer of pungent flavor, complementing the sweet and tangy notes.
  • Hot Pepper/Red Pepper Flakes: Provides the kick of spice that makes this chutney unique.
  • Salt: Seasons the chutney, enhancing all other flavors.

How to Make Mango Chutney

Ready to make the mango chutney? Here’s all you’ll need to do.

Step 1: Grate Garlic and Chop Peppers

Peel the peppers from the pips and chop finely. Grate the garlic without the peel on a fine grater.

Step 2: Chop Mangoes

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: Cook the Spices in a Skillet

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.

Step 4: Season and Add Mango and Vinegar

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.

Step 5: Cook on Medium Heat

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.

Step 6: Reduce and Thicken the 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.

Step 7: Let it Cool and Refrigerate

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.

Step 8: Serve with Your Favorite Dishes

Now your delicious and healthy mango chutney is ready to garnish your dishes!

Tips & Tricks to Nail the Mango Chutney Recipe

Ready to try this recipe? Here are some more tips and tricks you might want to take note of.

  • I used fresh mango to make the chutney, but you can also use frozen mango if you want to.
  • If you don’t have fresh minced garlic that the recipe calls for, some garlic powder can do the trick.
  • You can also add some fresh ginger into the mix to bring in some flavor variation.
  • If the chutney ended up more spicy than you like, you can tone it down by adding some finely chopped yellow or red bell pepper into the mix.
  • If you don’t want the chutney to be chunky, you can use a potato masher to slightly smash the diced mangoes after they’re done cooking.
  • This tangy chutney can stay fresh in the refrigerator for up to a week, if not more. Just remember to use a airtight container or a glass jar with an airtight lid to keep it fresh.
  • If you want the chutney to last longer, you can choose to can it too. All you need to do is pour the hot mixture directly into sterilized jars, leaving a bit of space on the top, and then placing the jars in a water bath to seal them shut.

Variations to the Mango Chutney Recipe

Based on your personal taste preference, you can add in other ingredients and bring in lots of variations to the mango chutney.

To bring a refreshing twist, you can add a handful of fresh mint leaves to the chutney mixture while cooking or towards the end.

If you love that spicy kick, chopped jalapenos, red chilies or Habanero peppers can be a great addition to the chutney. In fact, you can also add some black pepper powder or red chili pepper flakes to bring that pop of color to the delicious chutney.

You can also add some garam masala powder to the chutney to bring in some beautiful, earthy and spicy flavors.

Nigella seeds and mustard seeds can also be a great addition to the chutney, especially if you want to lend it an Indian twist.

Frequently Asked Questions

How to Use the Mango Chutney

This mango chutney is the highlight of Indian cuisine, and I personally love serving it as a condiment or a dip with my fried foods.

I also think it would be great with roast chicken or any other grilled meat for that matter.

You can also serve the chutney as a side with your Indian curry and naan bread.

How Long Does Mango Chutney Last?

Typically, homemade mango chutney can last for up to 6 months when stored in an airtight container in the refrigerator.

Why Is It Called Chutney?

The word “chutney” is derived from the Hindi word “chatni” which means to lick. It refers to a condiment or relish that is meant to be eaten with other dishes, adding a burst of flavor and enhancing the overall taste.

More Mango Recipes

If you loved this mango chutney recipe, and are inspired to try some more recipes using mango, here are a few good ones to check out.

best mango chutney indian recipe

Best Mango Chutney

Yield: 10
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This delicious mango chutney is not only vegan friendly it tastes fantastic with any meal

Ingredients

  • 1 mango
  • 1 tbsp sugar or natural sweetener of your choice
  • 1/4 cup water
  • 1/4 cup apple cider vinegar or white vinegar
  • 1 tbsp vegetable oil
  • 1/2 teaspoon cumin
  • 1/4 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!

Notes

  • I used fresh mango to make the chutney, but you can also use frozen mango if you want to.
  • If you don’t have fresh minced garlic that the recipe calls for, some garlic powder can do the trick.
  • You can also add some fresh ginger into the mix to bring in some flavor variation.
  • If the chutney ended up more spicy than you like, you can tone it down by adding some finely chopped yellow or red bell pepper into the mix.
  • If you don’t want the chutney to be chunky, you can use a potato masher to slightly smash the diced mangoes after they’re done cooking.
  • This tangy chutney can stay fresh in the refrigerator for up to a week, if not more. Just remember to use a airtight container or a glass jar with an airtight lid to keep it fresh.
  • If you want the chutney to last longer, you can choose to can it too. All you need to do is pour the hot mixture directly into sterilized jars, leaving a bit of space on the top, and then placing the jars in a water bath to seal them shut.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 41Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 0g

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