This mango chutney has the perfect balance of flavors and textures. Sweet, savory and spicy, it is so flavorful and easy to make. You can make a lot of it and store for later or give it away as gifts.
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What is Mango Chutney?
Mango chutney is a popular condiment with its roots in the Indian cuisine. There are several regional variations of it, some known as chutneys and others’ as pickles.
It is like a savory jelly or jam made with mangoes, spices, aromatics, vinegar and sugar. The recipe here makes a chunky chutney, but you can mash it up to a smooth consistency. The level of spices can be adjusted to taste as well.
Mango chutney is a versatile condiment that can be used as a spread or dip. But can also be used to create recipes using it as an ingredient. For example, you can blend it and simmer it into a sauce or glaze for roasted meats or fish.
Chutney is a fruit-based preserve, sweet like a jam, but more savory, tart and a bit spicy.
Mango Chutney Ingredients
Here are some useful notes about ingredients.
- Mangoes: Choose ripe and firm fresh fruit in season. For more tips on choosing mangoes check this mango cake.
- Red Pepper: Bell pepper gives a peppery flavor without the heat. It cooks down into chewy bits and adds a nice texture. You can use sliced red chili pepper instead, but be sure to skip the cayenne pepper.
- Ginger: Fresh ginger pairs so well with mango and is an essential ingredient for this chutney. Do not use ginger powder or readymade paste.
- Spices: Nigella seeds are also known as onions seeds, black cumin or kalonji. These add a unique savory flavor. Anise seeds and cardamom add sweet flavor notes. Ground coriander and cumin add some spicy flavor. Turmeric lends a nice color as well.
- Dried Fruit: Use golden raisins or chopped dried apricot for some plump bursts of sweetness.
- Sugar: You can use white, brown or coconut sugar. Brown sugar will add a molasses flavor and darker color.
- Vinegar: This adds the right amount of acidity to the chutney. Apple cider vinegar is the best option, but white vinegar will work as well.
How To Make Mango Chutney
**Below is a brief overview. Full mango chutney recipe is at the end of post.
- Spice It: Saute ginger, nigella and anise seeds. Add bell pepper and cook until soft. Season with ground spices and salt.
- Cook Fruit: Add mangoes, dried fruit, sugar and simmer.
- Store: Remove from heat and let cool. Transfer to jars and store.
How To Serve Mango Chutney
- Serve it with grilled meats such as lamb chops, grilled salmon or joojeh kabobs (chicken kabobs).
- It will be great with roast goose, duck or chicken. And with burgers, tacos or sausages. Pair it with masala shrimp.
- And will be fantastic with spicy Indian curries or appetizers such as samosa pastry, egg rolls, pakoras and pappadum.
- Stir it with greek yogurt, mayo or cream cheese to make a dip or condiment. Adjusts seasonings to taste.
- Spread a layer of the chutney over labneh, brie or cream cheese and enjoy with crackers.
- Try it as a sandwich spread for cheese panini’s or cold sandwiches made with chicken salad.
- It would be great to add some chutney to a cheese and olive platter.
- Cook the chutney until soft, shiny and a bit sticky like jelly or jam. To get the right consistency you will need a certain amount of sugar.
- If you are unsure about a certain spice, add a smaller amount and scale it up to taste.
This mango chutney recipe is vegan, gluten free, dairy free, egg free, nut free, soy free and low-sodium. And I have not tried all the options below.
- Lower Sugar: The chutney tastes pretty good even with half the sugar.
- Refined Sugar Free: Cook down the chutney with all ingredients except sugar, until thick and reduced. Stir in some honey. You may also try using maple syrup instead of sugar, but make sure the mangoes are firm rather than too juicy.
- Using Raw Mangoes: You can make it with raw mangoes. The chutney will be a bit more tart. It will be more chunky and have a different flavor.
- Spice Variation: You can use 2 inch cinnamon stick instead of anise seeds.
- Consistency: Mash it up for a smoother consistency. Blend it to make a chutney sauce.
Meal Prep and Storage
Make it ahead and refrigerate for about 1 month. Canned chutney can be stored for up to 6 months. You can also freeze it for 3 months or more. Thaw, stir and use it.
First sterilize the jars. Then transfer the hot chutney into the jars and seal. Place in water bath and process for 10 minutes. Turn off the heat and let it rest in canner for 5 minutes. Remove jars from canner and set it upright on a towel for one full day. Store canned chutney in a dark and cool place. For details check this tutorial.
It is best to choose fresh, ripe, firm and flavorful mangoes in season. Frozen mangoes can be used but results may vary. Be sure to thaw the mangoes, drain any juices and then use it.
This mango chutney recipe does use a significant amount of added sugar just like jams and jellies. However it is a condiment that is used only in small amounts. There is also a refined sugar-free variation above.
Mangoes are a great source of vitamin C, vitamin A, folate, vitamin K, vitamin B-6, potassium, fiber, and calcium. They are rich in antioxidants — zeaxanthin and beta carotene, which support eye health and prevention of certain cancers. And are great for prevention of constipation.
More Dip & Spreads
- Spinach Yogurt Dip (Borani)
- Tamarind Dipping Sauces
- Pomegranate Salsa Dip With Cream Cheese
- Zaalouk (Moroccan Eggplant Dip)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Mango Chutney Recipe
- 1 tablespoon avocado oil or any neutral tasting oil
- 1 tablespoon fresh ginger grated
- 1 teaspoon nigella seeds optional but recommended
- 1 teaspoon anise seeds or ¼ teaspoon ground anise
- ¼ cup finely chopped red bell pepper
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ⅓ teaspoon ground cardamom adjust per taste
- ¼ teaspoon cayenne pepper or chili powder, see note
- ¼ teaspoon turmeric
- ⅓ teaspoon salt adjust per taste
- 2 lb mangoes ripe and firm, peeled and diced, 5 cups
- ½ cup golden raisins or chopped dried apricots
- ½ to 1 cup sugar white, brown or combination, see note
- ½ cup apple cider vinegar or white vinegar, see note
- In a medium cooking pot, heat oil over medium-high. Add grated ginger and stir for a minute. Then add nigella seeds, anise seeds and let it cook for another minute. Next add the chopped bell pepper and saute until softened, about 5 minutes. Add all the ground spices (coriander, cumin, cardamom, cumin, cayenne), salt and stir well.
- Finally add the mangoes, dried fruit, sugar and stir to combine well. Raise the heat and when you see bubbles appearing at the edges of the pot, lower the heat, cover with a lid and let it simmer for an hour until well cooked, stirring in between. Adjust the seasonings as per taste.
- Remove the pot from the stove and allow to cool. The mango chutney will be chunky. For a smoother consistency, mash the chutney using a food masher.
- Transfer to sterile jars, seal and store in refrigerator for up to 1 month. See notes for canning.
- Mangoes: Choose fresh, ripe, firm and flavorful mangoes in season. Frozen mangoes can be used but results may vary. Be sure to thaw the mangoes, drain any juices and then use it.
- Red Pepper: Instead of cayenne pepper you can use ½ teaspoon red chili flakes, or 1 fresh red chili, sliced (remove seeds and membrane for less heat). You may skip bell pepper and use only a chili pepper as well.
- Nigella Seeds are available at Indian and middle eastern grocery stores or online.
- Sugar: Double the amount of sugar for canning (traditionally 2 cups of sugar). If using less sugar for canning, then refrigerate the chutney.
- Vinegar: Use up to 1 cup vinegar as per taste.
- Meal Prep and Storage: Make it ahead and refrigerate for about 1 month. Canned chutney can be stored for up to 6 months (see note 4 above). You can also freeze it for 3 months or more. Thaw, stir and use it.
- Canning Mango Chutney: First sterilize the jars. Then transfer the hot chutney into the jars and seal. Place in water bath and process for 10 minutes. Turn off the heat and let it rest in canner for 5 minutes. Remove jars from canner and set it upright on a towel for one full day. Store canned chutney in a dark and cool place. For details check this tutorial.
- Check blog post above for more tips, variations, and FAQs, etc.