This easy Mango Chutney recipe is packed with flavor from fresh mangos and spices. Enjoy it with sweet or savory dishes, or with a side of Naan.
Want more homemade sauces? Try Pimento Cheese Dip, Pepper Jelly, Peanut Sauce, or Pico de Gallo!
Why I love this recipe:
Favorite Accoutrement: Serving a small side of Mango Chutney with a meal is such an easy way to elevate it and add amazing flavor! My mom always serves it with her pork tenderloin, and I love to add a scoop to my chicken salad, grilled chicken, and of course with any Indian food like Chicken tikka masala or to dip with homemade pita bread.
Stores well: You can freeze it for months, or even can it to make it shelf stable. I make a big batch so I always have some on hand and I love adding it to our charcuterie boards.
It’s so easy to make, versatile, and the homemade version can’t be beat!
How to make Mango Chutney:
Peel and dice mango into small pieces. Here’s my tips for how to cut a mango.
Sauté onion and bell pepper in a skillet with oil, then add ginger, garlic, and spices.
Simmer: Add diced mangoes, sugar, and vinegar then simmer for 40 minutes to 1 hour.
Mash homemade mango chutney with a potato masher for a smoother consistency (optional). Make sure to try my Peach Chutney too!
Serve Mango Chutney with:
- Meat dishes (chicken, lamb, pork).
- As a glaze or marinade for chicken.
- Over Baked Brie
- Spooned over a block of cream cheese, with crackers for dipping, just like we do with our Jalapeño pepper jelly.
- Add a scoop to chicken salad for sandwiches.
- As a Dipping Sauce for your favorite Indian foods.
- Spread on sandwiches or in a chicken gyro.
- With homemade Pita Bread.
Make Ahead and Freezing Instructions
To Make Ahead: This old fashioned mango chutney recipe can be made ahead and stored in the refrigerator in an airtight container for up to 2 weeks.
To Freeze: Store homemade mango chutney in a freezer safe container in the freezer for 6 months. Thaw overnight in the refrigerator before using.
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Mango Chutney
Equipment
Ingredients
- 1 Tablespoon canola oil
- 2 teaspoons fresh ginger , finely minced
- 2 cloves garlic , minced
- ½ cup red onion , finely chopped
- ½ cup red bell pepper , finely chopped
- 1 fresh red chili , seeds and veins removed OR ¼ to ½ teaspoon crushed red chili pepper flakes, to taste
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 4 large mangoes* , peeled and diced
- 1 1/2 cups granulated sugar
- 1 cup apple cider vinegar , or white vinegar
Instructions
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Dice mangos (here’s my resource for how to cut a mango) into very small pieces.
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Sauté veggies: Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
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Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt then sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
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Simmer: Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.
Video
Notes
Mango: I recommend champagne mangos for chutney, because of their smooth velvety texture, but you can use any type of mango.
Make Ahead instructions: Mango Chutney can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 weeks.
Freezing Instructions: Store in a freezer safe container in the freezer for up to 6 months.
Canning Instructions: Pour the hot mixture directly into sterilized jars. Top with new, cleaned lids and rings and process in a water bath for 10 minutes (or a longer if at high altitude). Allow to rest at room temperature on your counter for 24 hours, then store in a dark, cool place for up to one year.
Nutrition
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I originally shared this recipe May 2021. Updated February 2024.
