Indian Mango Chutney

Mango is my absolute favourite fruit in the world! I love them fresh. They are great added into a smoothie. Mangoes are a wonderful addition to salads and even stir fries (Thai Chicken Mango stir fry anyone?? YUM!!)But one of my absolute favourite ways to eat mango is in this Indian style mango chutney. If you have never had this, let me tell you how great it is.

The fist time I had mango chutney was when I had a store bought version. It was the Sherwood brand and it tasted amazing. It has the perfect combination of sweet and spice. The vinegar gives it the needed acidic element to counterbalance the sweetness. The problem was that it was so freaking expensive. I vowed to learn how to make my own so that I would never buy it again. Homemade always tastes better anyways right?

Mango chutney is great as a side or a starter to an Indian meal. It goes excellent as a dip for naan bread or papadums (oh wow – I have SUCH a weakness for papadums, especially the kind with cumin seeds in them – MMMMM). You can even scoop it up with almost any cracker or even nacho chips.

The best way to cut a mango is to place it on a cutting board with the narrow side of the mango on the cutting board. Mango pits are large and fairly flat. With a knife, cut from the top down. Try to cut as close to the edge of the pit as possible. It takes a bit of practise but after a while you will get to the point where you do not lose much of the fruit at all. I also like to cut cubes into the mango (see pic above) which allows the meat of the mango to be removed easily.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 -4
Author Steve Cylka


  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1 cup vinegar
  • 1 cup brown sugar
  • 3 cloves garlic , minced
  • 1 1/2 tsp ginger , minced
  • 3 mangoes , peeled, pitted, and diced


  • In a large saucepan, stir the five spices under a medium/high heat to release the flavour for a couple of minutes.
  • Add vinegar, brown sugar, garlic and ginger and stir until it comes to a boil.
  • Add mangoes and let it return to a boil.
  • Lower to a simmer and stir occasionally.
  • Cook for 1-2 hours or until it is a thick consistency.
  • Cool and serve with papadums, naan bread, crackers or main dish.



About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Awesome. Once again, you’ve got a killer recipe!

  2. Oooh, that looks glorious, with just the right amount of stickiness 🙂

  3. Steve, I’m there with you! I grew up with two large mango trees in the backyard… I would pick them off the trees when they were so ripe and juicy and unbelievably sweet. I miss those mangoes. Your chutney is superb!

    • Oh I know Vivian! I have been on a couple missions trips to the Dominican Republic and one time mangoes were in season. There were so many and they were just falling off the trees! I ate so many over that 2 week period.

  4. I absolutely adore mango chutney, but have never made my own. We like to slather it on sandwiches and pair it with chicken (as well as the occasional curry, of course). I will definitely be trying your recipe.

  5. I have had several different kinds of chutney but the mango by far rates the most tastiest. Never made it at home, but that will change soon-thanks for the recipe.

  6. What a beautiful chutney! This looks delicious.

  7. I agree.. mangos are one of my favorite fruits and homemade mango chutney is the way to go. If you want another great brand to try that’s really a good price with a great taste, I recommend Patak’s brand. Their spicy mango chutney is really fantastic too. 🙂

  8. This looks super tasty. You really nailed this one. I have to try this.

  9. All of these spices with the mango sound so delicious.

  10. What a great technique for getting the best out of peeling a mango. Thanks for the great photos of the process.

  11. Hi, this is a great recipe, thanks for sharing. I would like to know which vinager you used. Red wine?

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