Name: Mango Chutney Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tablespoon neutral oil (I like to use refined coconut oil); ¾ teaspoon yellow mustard seeds; ½ cup red onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon fresh ginger root (grated); 2 cups ripe mango (diced); 2 tablespoons apple cider vinegar; 2 tablespoons brown sugar (or coconut sugar); ¼ teaspoon ground cumin; ¼ teaspoon turmeric; ¼ teaspoon red chili flakes; ½ teaspoon salt; 1 lime (zest and juice; see notes)

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Mango chutney is a vibrant, flavor-packed condiment that instantly brightens up any plate. Sweet, tangy, and lightly spiced, it highlights the tropical essence of fresh mangoes while adding the warm depth of aromatic spices. It is incredibly versatile and pairs beautifully with cheese boards, curries, or even simple toast!

A glass jar of mango chutney sits on a wooden surface, with a wooden spoon filled with mango chutney beside it and whole mango and lime in the background.

A Note From Kristen

If you’ve got a pile of ripe mangoes you don’t want to waste, this homemade mango chutney is the perfect solution! That’s exactly how this recipe began for me, and now it’s one of my favorite summer kitchen projects. I’m a total sucker for mango chutney served alongside a good curry, and once I started making my own, there was no turning back. Fresh mangoes bring a bright, tropical sweetness that no store-bought version can match. After you try it, I think you’ll feel the same way. Happy eating!
~Kristen

A glass jar filled with chunky mango chutney sits on a wooden surface next to a ripe mango and a small wooden spoon, ready for serving.

A Few Words on Mango Chutney

This delicious condiment isn’t a one-flavor-fits-all! Different regions may offer different flavor profiles ranging from sweet and mellow to pungent and spicy. That variety is part of the things that make Indian cuisine so amazing! For example:

South Indian versions lean more heavily on spices, particularly curry leaves, chili peppers, and mustard seeds. This makes their mango chutney taste intensely spicier.
North Indian versions are sweeter, using cumin, cinnamon, and coriander to provide a mellow flavor.

Whichever variation you prefer, you’ll still end up with a condiment that’s rich in flavor and absolutely satisfying!

A glass jar filled with chunky mango chutney sits on a wooden surface, with a wooden spoon holding a portion of the sweet and tangy mango chutney in front.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Neutral Oil: Acts as the base for sautéing the aromatics. I like to use refined coconut oil for this recipe, but use whatever you have at home.
Yellow Mustard Seeds: Provide texture and a warm, earthy aroma that infuses the entire chutney.
Red Onion: Adds gentle sweetness and depth once sautéed.
Garlic: Act as a savory backbone to enhance the overall flavor profile of the chutney.
Fresh Ginger: Adds warmth and gentle heat that cuts through the richness of the fruit.
Ripe Mango: The star of this recipe! It provides natural sweetness and velvety texture that makes the chutney rich and flavorful.
Apple Cider Vinegar: Adds tanginess to balance the sweetness of both the mango and sugar. Use white vinegar as a substitute if you don’t have it at home.
Brown Sugar or Coconut Sugar: Contributes sweetness and molasses-like depth. It also makes the mango chutney thicker as it cooks.
Ground Cumin: Deepens the chutney’s flavor by adding smoky undertones.
Turmeric: Lends the chutney a beautifully golden hue while infusing it with warmth.
Red Chili Flakes: Add heat and sharpness to balance the sweet and tangy flavors.
Salt: Amplifies the natural flavors of the ingredients.
Lime Zest and Juice: Provides a burst of freshness and tanginess that helps balance the other flavors.

A glass jar filled with mango chutney sits on a wooden table, accompanied by a whole mango, a lime, and a spoonful of the tangy mango chutney beside it.

How to Make Mango Chutney

01

SAUTE AROMATICS

Heat the oil in a small saucepan over medium heat, add the mustard seeds and let them pop for 30 seconds, then stir in the onion, garlic, and ginger and cook for 2–3 minutes until softened.

Chopped red onions and minced garlic sautéing in oil in a pan, perfect as a base for adding mango chutney.

02

COMBINE

Add the mango, vinegar, sugar, cumin, turmeric, chili flakes, and salt, stirring to combine.

Chopped mango, red onion, spices, and seasonings are mixed together in a bowl, creating a flavorful base for a homemade mango chutney or salsa.

03

COOK

Simmer uncovered for 15–20 minutes, stirring occasionally, until the mixture thickens.

A close-up of chunky mango chutney with visible pieces of fruit and red peppers in a white bowl, showcasing its vibrant orange color.

04

SERVE

Stir in the lime zest and juice, then cool. Enjoy!

A glass jar filled with mango chutney sits on a wooden surface next to a fresh mango, a lime, and a spoon topped with vibrant mango chutney.

Recipe Variations

Some fun variations you can try include adding the following ingredients:

Diced pineapples and as many red pepper flakes as you can handle to create a spicy pineapple mango chutney.
Whole cinnamon sticks and crushed cardamom pods for a warmer, more aromatic chutney.
Shredded coconut and a splash of coconut milk for an increased tropical vibe.
Fresh mint and cilantro to give the chutney a fresh, herbaceous twist.
Golden raisins can be added for extra chewy sweetness and to give your chutney more body.

A glass jar filled with chunky mango chutney sits on a wooden surface, with a spoonful of the tangy mango chutney nearby and two whole fruits in the background.

Serving Ideas

Serve a spoonful alongside plain yogurt to accompany rice and curry (my personal favorite!).
Use as a sauce for veggie burgers, sandwiches, or wraps.
Use as a spread for cheese and crackers. It’s particularly good with white cheddar!
Serve as a topping for a frittata or omelet.

A glass jar filled with chunky mango chutney sits on a wooden surface next to a wooden spoon and a whole mango, highlighting the freshness of homemade mango chutney.

Kristen’s Top Tips

Use ripe but firm mangoes so they will still hold their shape yet soften nicely as they cook.
Never skip blooming the spices! Frying the mustard seeds, for example, unlocks their aroma and depth of flavor, which infuses the oil and enriches the entire chutney.
Mango chutney tastes even better after it has rested and chilled for at least 24 hours before serving, as this allows the flavors to develop and mellow.

A wooden spoon with a serving of chunky orange and red mango chutney rests on a textured wooden surface, with more chutney visible in a blurred container to the left.

A glass jar filled with chunky mango chutney sits on a wooden surface next to a wooden spoon holding vibrant mango chutney, alongside a fresh mango and a zesty lime.

More Delicious Condiment Recipes You Might Enjoy

Easy Peach Chutney Recipe

Matbucha (Moroccan Cooked Tomato and Pepper Spread)

Creamy Zingy Cilantro Sauce

Creamy Chipotle Dream Sauce

A jar of chunky mango chutney sits on a wooden surface, accompanied by a fresh mango, a lime, and a wooden spoon filled with sweet and tangy mango chutney.

Mango Chutney Recipe

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An easy and flavorful mango chutney recipe made with fresh mangoes, warm spices, and a perfect balance of sweet and tangy flavors, ready in just 25 minutes.

Author: Kristen Wood

Servings: servings

Prep Time: 5

Cook Time: 20

Total Time: 25

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Course: Condiments

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Ingredients

1 tablespoon neutral oil I like to use refined coconut oil
¾ teaspoon yellow mustard seeds
½ cup red onion finely chopped
2 cloves garlic minced
1 tablespoon fresh ginger root grated
2 cups ripe mango diced
2 tablespoons apple cider vinegar
2 tablespoons brown sugar or coconut sugar
¼ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon red chili flakes
½ teaspoon salt
1 lime zest and juice; see notes

Instructions

Heat the oil in a small saucepan over medium heat.
Add the mustard seeds and let them pop for 30 seconds.
Add the onion, garlic, and ginger. Cook 2–3 minutes until softened.
Stir in the mango, vinegar, sugar, cumin, turmeric, chili flakes, and salt.
Simmer uncovered 15–20 minutes, stirring occasionally, until thick.
Stir in the lime zest and juice, then cool.
Store in the refrigerator in a sealed jar for up to 2 weeks.
Enjoy!

Notes

Storage

Store in the fridge in a sealed jar or airtight container for up to 2 weeks. For best results, use sterilized jars to extend their shelf life. Discard immediately if you notice any mold growth or if it has an off-odor.

Lime

1 lime should produce approximately 2 tablespoons of lime juice and 1 teaspoon of zest.

Nutrition

Have you tried this recipe?Please Rate + Comment Below!

Easy and Delicious Homemade Mango Chutney