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Hungry Healthy Happy » Recipes » Sauces

Mango Chutney

Updated: Dec 1, 2022 · Published: Oct 6, 2022 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 10 Comments

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Diet: Gluten Free / Low Fat / Vegan
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Mango Chutney with a text title overlay.

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.

A bowl of mango chutney next to nome naan breads.

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.

If you are looking for some other mango recipes, then why not try our delicious Mango Salsa or our easy Mango Sorbet?

Jump to:
  • Why you will love it
  • Ingredients and substitutions
  • How to make mango chutney - Step by step
  • Choosing a mango
  • How to ripen a mango
  • What to serve with mango chutney
  • Storage
  • Frequently Asked Questions
  • Extra tips
  • More dip recipes
  • Recipe
  • Feedback

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

All the ingredients needed for this recipe with text overlay labels.
  • 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.

A frying pan with chopped onions cooking in it.

Two: Add the garlic and ginger paste. Cook for a further minute.

Garlic and ginger paste added to the cooked onion.

Three: Add the garam masala, mustard seeds and chilli (if using). Season with a little salt and cook for 2 minutes.

Garam masala, mustard seeds and chilli flakes added to the pan.

Four: Add the chopped mango, sugar and vinegar.

Chopped mango, sugar and vinegar added to the pan.

Five: Bring to the boil then reduce to a simmer.

Chopped mangoes cooking in the pan.

Six: Simmer uncovered for an hour. Mash any of the larger mango chunks with the back of a wooden spoon or potato masher.

Mango chutney cooking in a pan.

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.

A close up of mango chutney, showing the chunks of mango.

What to serve with mango chutney

We love this as a side dish to a curry, with some bread to dip in to it. Why not try our Easy Naan Bread recipe or our Peshwari Naan?

However, it is also a key ingredient in quite a few of our recipes too, as it gives them a lot more flavour. Try our Coronation Chicken, Indian Burger, Paneer Curry or Salmon Curry.

It also goes really well on a sandwich. We love it in a cheese toastie, or even our Epic Cheese Sandwich.

Storage

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.

A hand dipping a naan bread into some mango chutney.

Frequently Asked Questions

Is mango chutney gluten free?

Yes, as long as you make sure there is no cross contamination, then this can be gluten free.

Is mango chutney vegan?

Yes, this is a vegan chutney. It's also a good way to bring lots of flavour to vegan curries.

How do you sterilise jars?

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.

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Extra tips

• 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.

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If you’ve tried this mango chutney recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

A bowl of mango chutney.

Mango Chutney

By: Dannii Martin
This easy Mango Chutney recipe is the perfect side to curry or rice dishes, or even a dip for homemade naan bread or popadoms.
A circular logo saying GF.
Gluten Free
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant in a pot.
Vegan
5 from 12 votes
Pin Print Save recipe Saved!
Course: Sauce/Spread
Cuisine: Indian
Prep: 5 minutes mins
Cook: 1 hour hr 10 minutes mins
Total: 1 hour hr 15 minutes mins
Servings: 12 servings
Calories: 80kcal
Allergens:
An illustration of a mustard bottle.
Mustard

Ingredients

  • 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)

Instructions

  • 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.

Recipe Tips

  • 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.

Nutritional Information

Serving: 1portion | Calories: 80kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Sodium: 126mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.04mg

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.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

 

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Comments

  1. Jill says

    October 11, 2022 at 6:15 pm

    5 stars
    This mango chutney is both beautiful and delicious. Going to make it again and gift it to friends at Christmas. Thanks for the recipe!

    Reply
  2. Beth says

    October 11, 2022 at 6:05 pm

    5 stars
    Oh this chutney is incredible! I made it to go with my rabbit coconut curry and it was a huge hit. Thanks!

    Reply
  3. Elizabeth says

    October 11, 2022 at 5:57 pm

    5 stars
    I love the way you've described the details of making this dish. Your photos are beautiful and it's so easy to understand. Thanks for sharing!

    Reply
  4. Gina Abernathy says

    October 11, 2022 at 5:36 pm

    5 stars
    I love mangos and this recipe was fabulous!

    Reply
  5. kushigalu says

    October 11, 2022 at 5:01 pm

    Drooling over this mango chutney. Looks amazingly delicious. Thanks for sharing

    Reply
  6. Savita says

    October 11, 2022 at 3:18 pm

    5 stars
    This was so sweet and stick, loved the richness of mango. So easy and delicious!

    Reply
  7. Jovita says

    October 11, 2022 at 2:45 pm

    5 stars
    This mango chutney is an absolute madness. Wonderful added to curry sauces! Thanks for sharing :)

    Reply
  8. Tayler says

    October 11, 2022 at 2:24 pm

    5 stars
    Love your tips for ripening a mango faster! This chutney was amazing and I will definitely be making it again!

    Reply
  9. gunjan says

    October 11, 2022 at 2:18 pm

    5 stars
    delicious mango chutney with flavors on spot. So easy and so versatile and I am making a bigger batch next time.

    Reply
  10. Toni says

    October 11, 2022 at 2:16 pm

    5 stars
    I seriously enjoyed this!! Lots of delicious ways to enjoy! Thanks for sharing the recipe!

    Reply
5 from 12 votes (3 ratings without comment)

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