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.
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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" (not so secret) curry ingredient. Did you know that homemade mango chutney is amazing on a pizza too?
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 are part of a hamper.
If you are looking for some other mango recipes, then why not try our quick Mango Cheesecake, delicious Mango Salsa or our easy Mango Sorbet?
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Ingredients and Substitutions
- Mangoes - You will need ripe and juicy mangoes for this chutney recipe. You can use tinned mango if that was all you could get though.
- Onion - You could use shallots, which have more sweetness.
- Garlic and 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 sugar or even honey but that would change the flavour.
- Vinegar - We used white vinegar, but apple cider vinegar 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.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Mango Chutney
- Step 1: Heat the oil in a large pan over a low heat. Add the chopped onion and cook for 5 minutes.
- Step 2: Add the garlic and ginger paste. Cook for a further minute.
- Step 3: Add the garam masala, mustard seeds and chilli (if using). Season with a little salt and cook for 2 minutes.
- Step 4: Add the chopped mango, sugar and vinegar.
- Step 5: Bring to the boil then reduce to a simmer.
- Step 6: Simmer uncovered for an hour. Mash any of the larger mango chunks with the back of a wooden spoon or potato masher.
What to Serve with Mango Chutney
We love this as a side dish to a curry, with some bread to dip into 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 refrigerator in an airtight 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.
Dannii's Top Tips
- 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.
- If you want to speed up the process of ripening a mango, 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.
- 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.
Frequently Asked Questions
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
If you've tried this mango chutney recipe, let us know how you got on in the comments below.
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Recipe
Mango Chutney
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.
- Bring to the boil then reduce to a simmer.
- Simmer uncovered for an hour. Mash any of the larger mango chunks with the back of a wooden spoon or potato masher.
Recipe Tips
- 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.
- If you want to speed up the process of ripening a mango, 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.
- 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
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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.
Linda says
This mango chutney is fabulous.
I have tried to freeze mine but it stays soft in the freezer. Is this normal?
Jill says
This mango chutney is both beautiful and delicious. Going to make it again and gift it to friends at Christmas. Thanks for the recipe!
Beth says
Oh this chutney is incredible! I made it to go with my rabbit coconut curry and it was a huge hit. Thanks!
Gina Abernathy says
I love mangos and this recipe was fabulous!
kushigalu says
Drooling over this mango chutney. Looks amazingly delicious. Thanks for sharing
Linda says
This mango chutney is fabulous.
I have tried to freeze mine but it stays soft in the freezer. Is this normal?
Savita says
This was so sweet and stick, loved the richness of mango. So easy and delicious!
Jovita says
This mango chutney is an absolute madness. Wonderful added to curry sauces! Thanks for sharing :)
Tayler says
Love your tips for ripening a mango faster! This chutney was amazing and I will definitely be making it again!
gunjan says
delicious mango chutney with flavors on spot. So easy and so versatile and I am making a bigger batch next time.
Toni says
I seriously enjoyed this!! Lots of delicious ways to enjoy! Thanks for sharing the recipe!