This easy Mango Chutney recipe is the perfect side to curry or rice dishes, or even a dip for homemade naan bread or popadoms. Made with fresh mangoes and a few other kitchen staples, this chutney recipe is going to take your homemade curry nights to the next level.
If you love mangoes, then you are going to LOVE this recipe. A sweet and sticky chutney recipe that is not only a delicious dip, but adding a big spoonful to a homemade curry totally transforms it. It's always our "secret" curry ingredient.
This mango chutney is really easy to make, with minimal prep time. But it needs to be cooked low and slow to allow the mango to soften and the flavours to release. It's worth the wait though. A jar of this mango chutney also makes a lovely homemade gift.
Why you will love it
- Minimal prep - Just a little bit of chopping is all that is needed.
- So easy - This is so simple to make. It does need to cook low and slow, but you can just leave it to bubble away.
- Impressive - If you are having a curry dinner party, then homemade mango chutney will seriously impress your guests.
- Versatile - There is SO much that you can do with this chutney recipe. Use it as a dip, or add it to curries to add lots of extra flavour.
Ingredients and substitutions
- Mangoes - You will need ripe and juicy mangoes for this chutney recipe. Read all our tips below on how to choose the perfect mango. You can use tinned mango if that was all you could get though.
- Oil - A little olive oil to soften everything in.
- Onion - You could use shallots, which have more sweetness.
- Garlic & ginger - A must in a chutney to add a lovely warmth. We used a garlic and ginger paste to make it easier.
- Sugar - Not only does this help to preserve the mango chutney, but it adds lots of extra sweetness too. Mango chutney needs to be sweet! You can adjust the amount used if you don't want it to be as sweet though. We used white sugar, but you could use brown or even honey but that would change the flavour.
- Vinegar - This helps preserve the chutney and also gives that tangy flavour that chutney has. We used white vinegar, but apple cider would work too.
- Mustard seeds - Traditionally a mango chutney would have Nigella seeds, but we swapped them for mustard seeds.
- Chilli - The amount needed will depend on how spicy you like your chutney. We just wanted a little heat, as it should be mostly sweet. You could leave it out if you wanted.
- Garam masala - This adds all the amazing deep flavours, and a little warmth too.
A full ingredients list with measurements is in the recipe card below.
How to make mango chutney - Step by step
One: Heat the oil in a large pan over a low heat. Add the chopped onion and cook for 5 minutes.
Two: Add the garlic and ginger paste. Cook for a further minute.
Three: Add the garam masala, mustard seeds and chilli (if using). Season with a little salt and cook for 2 minutes.
Four: Add the chopped mango, sugar and vinegar.
Five: Bring to the boil then reduce to a simmer.
Six: Simmer uncovered for an hour. Mash any of the larger mango chunks with the back of a wooden spoon or potato masher.
Choosing a mango
The key to making this recipe as amazing as possible is choosing the best mangoes you can find. They need to be really ripe and full of flavour.
The best way to tell if a mango is ripe is by the feel of it. Give the mango a gentle squeeze and it should give slightly which means that the flesh inside is nice and soft. It is similar to checking if a peach is ripe.
Don't focus on the colour too much, as different types of mango have different colours when ripe. Whilst you might think that a darker red, rather than green, would mean it is ripe, it doesn't necessarily work that way.
How to ripen a mango
If when you go shopping you still can't find a perfectly ripe mango, then you have some options when it comes to ripening them at home. Firstly, never put them in the fridge, as they need to be left out to be able to ripen.
If you want to speed up the process a little, then you can put them in a brown paper bag and leave it undisturbed overnight. This will allow it to release some ethylene, which is an odourless gas that speeds up the ripening process. Remove the mangoes from the bag once they start giving off a fruity smell and softened.
Another way to speed up the ripening process is to put the mango completely submerged in a bowl of uncooked rice or popcorn kernels. The rice or popcorn helps trap the ethylene gas around the mango which makes it ripen faster.
Once they are ripe, then you can put them in the fridge until you are ready to use them, as this stalls the ripening process.
What to serve with mango chutney
It also goes really well on a sandwich. We love it in a cheese toastie, or even our Epic Cheese Sandwich.
Store: You can store this in the fridge in an air tight container for up to 5 days. If you are storing in sterilised jars, then it will last up to 3 weeks.
Freeze: This actually freezes really well. We portion it into freezer bags and it will keep for up to a year.
Defrost: Defrost is at room temperature for a few hours.
Frequently Asked Questions
Yes, as long as you make sure there is no cross contamination, then this can be gluten free.
Yes, this is a vegan chutney. It's also a good way to bring lots of flavour to vegan curries.
If you want this mango chutney to last longer, you need to store it in sterilised jars. To do this, wash the jars and lids in soapy water and rinse, but do not dry them. Instead, put them upside down on a baking tray and then in a preheated oven at 170°C/340°F/Gas 4 for 15 minutes.
More dip recipes
- 2 Large mangoes - (about 250g/9oz each); chopped into 1cm/half inch cubes
- 1 teaspoon Oil
- 1 Onion - small; diced
- 0.5 teaspoon mustard seeds
- 125 ml (0.5 cups) Distilled white vinegar
- 1 teaspoon Garlic and ginger paste
- 1 teaspoon Garam masala
- 200 g (1 cups) Sugar
- 1 pinch Red chilli flakes - (optional)
- Heat 1 teaspoon Oil in a large pan over a low heat. Add 1 Onion and cook for 5 minutes.
- Add 1 teaspoon Garlic and ginger paste. Cook for a further minute.
- Add 1 teaspoon Garam masala, 0.5 teaspoon mustard seeds and 1 pinch Red chilli flakes (if using). Season with a little salt and cook for 2 minutes.
- Add 2 Large mangoes, 200 g Sugar and 125 ml Distilled white vinegar.
- Simmer uncovered for an hour. Mash any of the larger mango chunks with the back of a wooden spoon or potato masher.
- Traditionally, a mango chutney recipe would have nigella seeds. But we didn't have any and we wanted to make this with mostly ingredients people already had. But, feel free to add them in.
- We love a really thick and chunky chutney. However, if you wanted it smoother, then you could blend it.
- If you want to give these as gifts, then you will need to store them in sterilised jars.
- Try to let the chutney sit in the fridge for a few hours before servings, as it allows time for the flavours to come together.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.