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Home » Cuisine » Indian » Sweet and Spicy Indian Mango Chutney Recipe

Sweet and Spicy Indian Mango Chutney Recipe

May 11, 2022 by Faith 3 Comments

Jump to Recipe

Mango chutney is fruity with a savory-spiced sweet and tangy flavor profile and a touch of heat. It whips up in just over 30 minutes and is delicious paired with Indian bread, chicken, steak, lamb, fish, and added to curries or sandwiches.

indian mango chutney

You know the appetizers they bring to the table at Indian restaurants – usually papadums (lentil crackers) with dipping sauces and chutneys?

When I started craving one of those chutneys and looking forward to it more than my actual meal, I knew I needed to make it at home!

In This Article

  • Why You’ll Love This Recipe
  • The Best Easy Mango Chutney Recipe
  • FAQs
  • More Mango Recipes to Make
  • Mango Chutney Recipe

Why You’ll Love This Recipe

  • With its wonderful balance of sweet, sour, and spicy elements, this is the perfect sauce.
  • This recipe uses green mangoes! If you have a mango tree (or know someone who does) you don’t have to wait for the mangoes to ripen to make this.
  • It’s quick and easy to make in just over half an hour.
  • Indian mango chutney keeps well for quite a while. You can store it for up to 2 months in the fridge or 1 year in the freezer.

The Best Easy Mango Chutney Recipe

Ingredients

  • Vegetable oil or avocado oil
  • Garlic
  • Ginger
  • Black nigella seeds
  • Crushed red pepper flakes
  • Coriander
  • Salt
  • Garam masala spice mix
  • Cumin
  • Cardamom
  • Turmeric
  • Mustard seed
  • Cinnamon
  • Cloves
  • Fenugreek
  • Sugar or coconut palm sugar
  • Coconut vinegar or apple cider vinegar
  • Water
  • Unripe but not totally green mangoes
indian mango chutney recipe

Step-by-Step Instructions

Step 1: Prep the Mangoes

Peel the mangoes and chop them into large pieces.

Step 2: Heat the Aromatics and Spices

Heat the oil over medium heat. Once hot, add the garlic and ginger and cook for 10 seconds, stirring constantly. Add all the spices (black nigella seeds, crushed red pepper flakes, coriander, salt, garam masala, cumin, cardamom, turmeric, mustard seed, cinnamon, cloves, and fenugreek), and then cook 20 seconds more, stirring constantly.

Step 3: Add the Mango and Cook the Chutney

Add the sugar, vinegar, water, and mangos. Bring to a simmer, and then cover the pot and boil until the mango is soft and the chutney is thickened (remember it will thicken more as it cools), about 20 to 25 minutes, stirring occasionally.

Step 4: Serve or Store

Cool to room temperature, and use or cover and store refrigerated.

How to Store Indian Mango Chutney

Stored covered in a glass container in the fridge, this chutney keeps well for up to 2 months.

Or you can store it in a freezer-safe container in the freezer for up to 1 year.

indian mango chutney graphic

FAQs

What Does Mango Chutney Taste Like?

Indian mango chutney has a fruity base with a savory-spiced sweet and tangy flavor profile and a touch of heat. It’s has a complex, yet balanced taste that is sure to wake up your taste buds!

What is Mango Chutney Used For?

Mango chutney is more than just a condiment for dipping bread!

Of course it’s delicious with Indian bread (like naan or chapatis).

But you can also add a generous dollop of it on top of curries.

Serve it with roast chicken, grilled steak or lamb, or baked fish.

Or spread it on sandwiches! Grilled cheese with sharp cheddar and mango chutney is a favorite here.

Add it to a cheese platter.

Alternatively, you can cook with mango chutney. A little goes a long way to add complex flavor to Indian meatballs, casseroles, or soups.

What’s the Difference Between Mango Chutney and Mango Salsa?

Originating from Latin American, mango salsa is typically a combination of chopped fresh mango, herbs, and vegetables, such as cilantro, onion, and chilies. The flavor of mango shines through with everything else just complementing it.

On the other hand, mango chutney is from India. To make it, mango is cooked with spices, vinegar, and sugar. The result is a well-balanced sweet, tangy, and spicy condiment.

mango chutney recipe

More Mango Recipes to Make

  • Mango Lassi
  • Virgin Mango Margarita Mocktail Recipe
  • Mango Shortcake
  • Sweet and Spicy Mango Vinaigrette
mango chutney

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

Mango Chutney Recipe

By: Faith Gorsky
Mango chutney is fruity with a savory-spiced sweet and tangy flavor profile and a touch of heat. It whips up in just over 30 minutes and is delicious paired with Indian bread, chicken, steak, lamb, fish, and added to curries or sandwiches.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Condiments
Cuisine Indian
Servings 8 servings
Calories 122 kcal

Ingredients
 
 

  • 1 tablespoon vegetable oil or avocado oil
  • 1 large clove garlic crushed
  • 1/2- inch piece fresh ginger grated
  • 1 teaspoon black nigella seeds
  • 3/4 teaspoon crushed red pepper flakes more or less to taste
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala spice mix
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground mustard seed
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground fenugreek
  • 3/4 cup sugar or coconut palm sugar
  • 1/2 cup coconut vinegar or apple cider vinegar
  • 1/2 cup water
  • 2 medium-large unripe but not totally green mangoes about 1 1/4 pounds or 3 1/2 cups of chopped mango

Instructions
 

  • Peel the mangoes and chop them into large pieces.
  • Heat the oil over medium heat. Once hot, add the garlic and ginger and cook for 10 seconds, stirring constantly. Add all the spices (black nigella seeds, crushed red pepper flakes, coriander, salt, garam masala, cumin, cardamom, turmeric, mustard seed, cinnamon, cloves, and fenugreek), and then cook 20 seconds more, stirring constantly.
  • Add the sugar, vinegar, water, and mangoes. Bring to a simmer, and then cover the pot and boil until the mango is soft and the chutney is thickened (remember it will thicken more as it cools), about 20 to 25 minutes, stirring occasionally.
  • Cool to room temperature, and use or cover and store refrigerated.

Faith’s Tips

  • Recipe Yield and Serving Size: This recipe makes about 2 cups of chutney or 8 (1/4-cup) servings.
  • Storage: Stored covered in a glass container in the fridge, this chutney keeps well for up to 2 months. Or you can store it in a freezer-safe container in the freezer for up to 1 year.

Nutrition

Nutrition Facts
Mango Chutney Recipe
Amount Per Serving
Calories 122 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 150mg7%
Potassium 101mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 26g29%
Protein 1g2%
Vitamin A 617IU12%
Vitamin C 19mg23%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Indian Mango Chutney, Indian Mango Chutney Recipe, Mango Chutney, Mango Chutney Recipe
Tried this recipe?Let me know how it was!

This post was first published on An Edible Mosaic on August 15, 2014. I updated it with more information on May 11, 2022.

Filed Under: Gluten Free, Indian, Paleo, Salsas, Vegan Tagged: Indian Mango Chutney, Indian Mango Chutney Recipe, Mango Chutney, Mango Chutney Recipe

Comments

  1. Dixya @ Food, Pleasure, and Health says

    August 19, 2014 at 12:23 pm

    i buy the bottled version from an indian store.i bet this one is soo tasty!!

    Reply
  2. Laura (Tutti Dolci) says

    August 15, 2014 at 4:27 pm

    I love mango chutney, this would be delicious in a chicken wrap!

    Reply
  3. Rosa says

    August 15, 2014 at 6:21 am

    Exquisite! Chutneys are so delicious and this one must taste really great.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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