This Mango Chutney recipe is packed with flavor from fresh mangos, onion, bell pepper and spices. Enjoy it with sweet or savory dishes, or with a side of Naan.

Mango Chutney in a glass jar, ready to serve.

Whenever we venture out for Indian food (which happens as often as possible!) I always order Mango Chutney to go with our meal. The last time we ate out, I knew I wanted to recreate some for you all, because it’s one of my favorite condiments! We enjoy it most served on grilled pork tenderloin or chicken, a scoop added to chicken salad, or with tikka masala and naan. It’s so easy to make and versatile and the homemade version can’t be beat!

What is a Chutney?

A chutney is a delicious spicy condiment that originated in India. It is made with vinegar, sugar, spices, and fruits or vegetables. This mango chutney is used for both sweet and savory dishes.

I try to find champagne mangos for chutney, because of their extra smooth velvety texture, but you can really use any type of mango!

How to make Mango Chutney:

Chopped mangos in a bowl.
  • Sauté onion and bell pepper in a stockpot with oil. Add ginger, garlic, and spices.
Diced bell pepper and onion in a skillet, sautéing.
  • Add diced mangoes, sugar, and vinegar.
Sugar, vinegar, mangos added to a pot with onion and diced peppers to make mango chutney.
  • Simmer for 40 minutes to 1 hour.
Mango Chutney cooking a large skillet, with a wooden spoon.
  • Mash with a potato masher for a smoother consistency (optional).

How to use it:

  • Served with Meat dishes (chicken, lamb, pork).
  • Thin it to glaze chicken or as a marinade.
  • Over Brie or cream cheese, with crackers just like we do with our Jalapeño pepper jelly.
  • Add a scoop to chicken salad for sandwiches.
  • Dipping sauce.
  • Spread in sandwiches.
  • On homemade bread or naan.

Make Ahead and Freezing Instructions

To Make Ahead: Mango Chutney can be made ahead and stored in the refrigerator in an airtight container for up to 2 weeks.

To Freeze: Store in a freezer safe container in the freezer for 6 months. Thaw overnight in the refrigerator before using.



Mango Chutney in a glass jar, ready to serve.
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
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  • 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 mangoes , large, peeled and diced
  • 1 1/2 cups granulated sugar
  • 1 cup apple cider vinegar , or white vinegar


  • Dice the mangos (here’s my resource for how to cut a mango).
    Chopped mangos in a bowl.
  • Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
    Diced bell pepper and onion in a skillet, sautéing.
  • 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.
    Sugar, vinegar, mangos added to a pot with onion and diced peppers to make mango chutney.
  • 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.
    Mango Chutney cooking a large skillet, with a wooden spoon.


Yield: Makes a little more than 2 half pints.
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.


Calories: 96kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 31mgPotassium: 104mgFiber: 1gSugar: 21gVitamin A: 588IUVitamin C: 23mgCalcium: 8mgIron: 0.2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 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

  2. 5 stars
    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!

  3. 2 stars
    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. 5 stars
    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!