Indian Mango Chutney

An easy recipe for how to make mango chutney at home. A mild curry spice and is great as a side or condiment to Indian meal of curry and rice.

A bowl of mango chutney in an Indian style dish.

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 and one jar is gobbled up super fast. I vowed to learn how to make my own so that I would never buy it again. Homemade always tastes better anyways right?

A close up image of a bowl of mango chutney.

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).

How to cut a mango

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.

Diced mangos simmering in a saucepan.

Can you use frozen mangoes?

It is also possible to use a bag of frozen mango chunks. It works great and way quicker. The equivalent to 3 mangoes is somewhere around 4 1/2 to 5 cups of frozen mango chunks. Just add them to the saucepan with the rest of the ingredients and follow the directions as normal.

The chutney needs to simmer for a while for the mangos to soften and for the sauce to thicken. The flavours blend together to make something rich, sweet and spicy.

Use a potato masher to crush the softened mango.

After the chutney has simmered for 1 to 2 hours, the sauce will have thickened. Remove from the heat and use a potato masher to crush the larger chunks of mango.

A bowl of mango chutney in an Indian style dish.

Other Indian dishes

This Indian mango chutney is a delicious condiment to go alongside a full Indian feast. Everything from biryani, curries, dal and so much more are perfect with this chutney. Here are a few other great recipes for an Indian dinner.

A full Indian feast with many dishes.

Indian Mango Chutney

5 out of 5
1 review
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Mango chutney has a mild curry spice and is great as a side or starter to any Indian meal. It is excellent as a dip for naan bread or papadums.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

  • 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

Instructions

  • 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.

Notes

Use Frozen Mangoes
It is possible to use frozen mangoes for this chutney and it works very well. Use 4 1/2 to 5 cups of frozen diced mango.

Nutrition

Per serving:

Calories: 161kcalCarbohydrates: 39gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgFiber: 1gSugar: 37g

Nutrition Disclaimer

Categories

A bowl of mango chutney in an Indian style dish.

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Recipe Rating




16 comments

  • 5 stars
    Delicious! Somewhat spicy, but just right for me. Tasted very authentic. I used frozen mango and cider vinegar. Love it with dhal and rice.

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

    • Reply
    • i actually just used regular white vinegar

      • Reply
      • Thank you very much. I will make it and let you know of the results…

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

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

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

    • Reply
  • 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. 🙂

    • Reply
  • What a beautiful chutney! This looks delicious.

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  • 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.

  • This looks so good!

    • Reply
  • 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.

    • Reply
  • 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!

    • Reply
    • 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.

      • Reply
  • Oooh, that looks glorious, with just the right amount of stickiness 🙂

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

    • Reply

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