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A glass jar of thick Mango Chutney Recipe, golden-orange in color, with visible mustard seeds and spices.

Mango Chutney Recipe

A sweet, tangy, and mildly spiced mango chutney recipe made with ripe mangoes, vinegar, sugar, and warming spices. Perfect for pairing with Indian dishes, grilled meats, cheese boards, or even sandwiches. Keeps well in jars for months and gets better as flavors meld.
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Course: Condiment, Side Dish
Cuisine: Fusion, Indian-inspired
Keyword: Easy mango chutney recipe, Easy mango chutney recipe BBC Good Food, Frozen mango chutney recipe, Green mango chutney recipe, Green mango chutney recipe Indian, Mango chutney recipe Indian, Old fashioned mango chutney recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling/Storage: 2 hours
Total Time: 2 hours 45 minutes
Servings: 4 cups
Calories: 55kcal
Cost: $8

Equipment

  • 1 Large heavy-bottomed saucepan (Prevents burning and ensures even cooking)
  • 1 Sharp knife (For chopping mangoes, onion, and chilies)
  • 1 Cutting board
  • 1 Wooden spoon (For stirring chutney)
  • 4–5 Sterilized glass jars (For storage)

Ingredients

  • 4 cups Ripe mangoes diced - (about 5–6 medium mangoes)
  • 1 medium Red onion - chopped
  • 3 cloves Garlic - minced
  • 2 tablespoon Fresh ginger - minced
  • 2 whole Fresh chilies - Adjust heat level
  • 1 cup Apple cider vinegar - Can sub with white wine vinegar
  • 1 cup Brown sugar - Adjust to taste
  • 1 teaspoon Ground cumin
  • 1 teaspoon Coriander seeds - lightly crushed
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Salt - Or to taste
  • 1 teaspoon Mustard seeds - Toasted in oil first
  • ½ teaspoon Red pepper flakes - Optional for heat
  • 2 whole Bay leaves - Remove before jarring
  • 2 tablespoon Lime juice - Added at the end

Instructions

  • Dice mangoes, mince ginger and garlic, chop onion and chilies. Measure and set aside all spices.
    Small bowls containing prepped ingredients: diced mango, chopped onion, garlic, red chilies, ginger, and ground spices.
  • Heat oil in a heavy saucepan. Add mustard seeds until they pop. Stir in cumin and coriander.
    A large skillet with dry spices (mustard seeds, dried red chilies, chili powder) along with onions and fresh green herbs.
  • Add chopped onions, cook until soft. Stir in ginger, garlic, and chilies until fragrant.
    A pot with yellow mango cubes simmering in liquid, stirred with a wooden spoon.
  • Stir in diced mangoes. Add vinegar, sugar, turmeric, and salt.
    A metal pot filled with cooked chutney made of mango chunks, spices, and chopped herbs.
  • Bring mixture to a gentle boil, then reduce heat. Simmer 25–30 minutes, stirring occasionally. Mash some mango pieces for texture.
    A glass jar of thick Mango Chutney Recipe, golden-orange in color, with visible mustard seeds and spices.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 30g | Calories: 55kcal (3%) | Carbohydrates: 14g (5%) | Protein: 0.3g (1%) | Fat: 0.1g | Sodium: 45mg (2%) | Potassium: 60mg (2%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 350IU (7%) | Vitamin C: 7mg (8%) | Calcium: 10mg (1%) | Iron: 0.3mg (2%)
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