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.
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!
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
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.
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.
More Mango Recipes to Make
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xoxo, Faith
Mango Chutney Recipe
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
This post was first published on An Edible Mosaic on August 15, 2014. I updated it with more information on May 11, 2022.
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 
i buy the bottled version from an indian store.i bet this one is soo tasty!!
I love mango chutney, this would be delicious in a chicken wrap!
Exquisite! Chutneys are so delicious and this one must taste really great.
Cheers,
Rosa