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!

An easy mango chutney recipe in a jar, ready to enjoy.

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.

Diced mango in a large bowl to make an old fashioned mango chutney recipe.

Sauté onion and bell pepper in a skillet with oil, then add ginger, garlic, and spices.

Onion and bell pepper being sautéed with ginger, garlic, and spices.

Simmer: Add diced mangoes, sugar, and vinegar then simmer for 40 minutes to 1 hour.

Two images showing how to make mango chutney with all the ingredients in the pot, and then after it simmers and thickens.

Mash homemade mango chutney with a potato masher for a smoother consistency (optional). Make sure to try my Peach Chutney too!

A spoon filled with homemade mango chutney.

Serve Mango Chutney with:

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.

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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 large mangoes* , peeled and diced
  • 1 1/2 cups granulated sugar
  • 1 cup apple cider vinegar , or white vinegar


  • 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.


Yield: Makes a little more than 2 half pints.
Mango: I recommend champagne mangos for chutney, because of their smooth velvety texture, but you can use any type of mango.
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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I originally shared this recipe May 2021. Updated February 2024.

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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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  1. 4 stars
    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.

  2. 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

  3. 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!

  4. 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.

  5. 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!