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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.
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
- Dice mangos (here’s my resource for how to cut a mango) into very small pieces.
- Sauté veggies: Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe May 2021. Updated February 2024.
I had a Mango chutney that had crab and avocado ( no peppers) , it was on top of mahi mahi ( broiled) . St Croix restaurant called THE CAVES! Was fantastic . Maybe it wasn’t a chutney? Had butter and the sweet and sour, crab, avocado slices, Mango and garlic. I’m going to try it on fresh tuna steaks tonight.
This recipe looks fun and I’m anxious to try it! Just a tip about cutting mangos that we’ve found helpful, if your mangos are a bit on the overripe side, it can help to peel and then partially freeze them before dicing.
Hello Lauren
Thank you for all your receipts.
So easy to make, to follow and of course soooo tasty.
Excited!!!
I’ve never really had mangos much but some were gifted to me. I made the mango chutney. It smells wonderful and looks so pretty in jars.I had Japanese curry paste instead of powder. The chutney makes me want to cook a pork roast! lol
I had a Mango chutney that had crab and avocado ( no peppers) , it was on top of mahi mahi ( broiled) . St Croix restaurant called THE CAVES! Was fantastic . Maybe it wasn’t a chutney? Had butter and the sweet and sour, crab, avocado slices, Mango and garlic. I’m going to try it on fresh tuna steaks tonight.
I had bought some pre-cut and sliced mango from a store that was super hard. So I looked up what to do with it and came across a chutney suggestion. So I tried this recipe and it was fab! I didn’t have the bell peppers, used chili crisp in place of red pepper flakes, and substituted a curry seasoning blend for the curry. So much better than I expected and smelled so good while cooking!
I can’t wait to make this mango chutney, however there are several different kinds of mangos so your recipe would be much more helpful with a given amount in cups rather than just a generic 4 mangos. Thank you.
4 large mangos will yield between 4-5 cups of fruit. Thank you!
Delicious! We had some leftover mangos we needed to use so I decided to try this recipe as a marinade for BBQ chicken. The flavor was so good and the chicken was so moist. We even had enough to serve with crackers. Everyone loved it!