Do you love the taste of mango? If so, you'll love this delicious and easy homemade mango chutney recipe.
This chutney is perfect for serving with curries or rice dishes, or you can enjoy it as a tasty starter dipping sauce with poppadums, as found in Indian cuisine.
It's really easy to make, with little prep time and tastes so much better than shop-bought versions. Plus, you can tailor the recipe by adding your favourite extra ingredients.
A sealed jar of homemade mango chutney is great for giving as a gift! So let's get started.
Watch our short video to learn how easy it is to make mango chutney at home.
To make this fruit chutney, go to the recipe card or continue reading for additional advice.
Our fantastic Mango Chutney is bursting with flavours whenever our guests try it they ask to be included in our ever-growing list of people to make jars for!
Homemade Mango Chutney Ingredients
To make this great recipe for Indian mango dip, you will need:
Of course, you'll need ripe mangoes for this recipe!
When choosing mangos for chutney, go for those that are ripe but still firm. You can spot ripe mangoes; they have a deep orange or red colour and a sweet fragrance.
You can use tinned mangoes if it is not the right season for fresh mangoes. I would always choose fresh mangoes over canned if I had the choice.
This helps to preserve the chutney and gives it a lovely tangy taste. We use white wine vinegar with a small amount of sherry vinegar to give the chutney a lovely depth of flavour and a darker colour.
You can use other kinds of white vinegar, such as apple cider vinegar or white balsamic vinegar.
Sugar is used to help preserve the chutney and give it a lovely sweetness and tartness.
We use white sugar in this recipe, but you could also use brown sugar if you prefer.
The vinegar and sugar need to cook over low heat, stir until the sugar dissolves. Then increase to medium heat, to a gentle boil for about 5-10 minutes until it reduces a little.
If you want to make a lower-sugar recipe, you could use honey, agave syrup or stevia.
The number of chillies you use will depend on how you like your chutney. If you want mild use only one chilli and add more to make spicy mango chutney.
Of course, if you don't like chilli, omit it completely.
We have used chilli puree in our recipe to make it even easier.
This is a key ingredient in many chutneys. It gives the chutney a lovely savoury warmth.
Finely chop the garlic or use a garlic press to crush it. Or cheat with garlic puree.
Another key ingredient in chutneys is ginger powder, or you could use fresh ginger (grated finely) to give a lovely zingy flavour.
Spices are key to giving the chutney its lovely Indian flavour. We use a mixture of allspice, ground cinnamon and ground coriander.
If you don't want to buy lots of different spice pots, Garam masala is a lovely Indian spice mix that will give the chutney extra warmth. It can be found in most supermarkets and contains a mix of cumin, cloves, black pepper, cardamom and cinnamon.
There are many curry powders you can try.
One thing that i think sets this chutney above others is the nigella seeds.
These little black seeds have a lovely onion, garlic flavour and work so well with the mango. If you can't find them try using cumin seeds, or mustard seeds or just leave them out.
Salt & Pepper
Season your homemade mango chutney with a little salt and pepper to taste.
You can also add some additional ingredients to give your chutney extra flavour, such as:
Curry leaves or cardamom pods added during cooking, will give a lovely flavour.
Sultanas, raisins, dried apricots or cranberries for a twist on a sweeter chutney.
Add a splash of lime or lemon juice after cooking if you want a more citrus taste.
When making any kind of chutney, it's really important to have the right equipment.
Here's what you'll need to make this mango chutney:
A large pot / saucepan - essential as the chutney ingredients need to cook at a gentle simmer over low heat for a while.
A blender or food processor - optional if you want to blend the ingredients together and give the mango dip a smooth consistency.
You could use a potato masher instead. Or keep it chunky?
A sharp knife- for chopping all the ingredients.
Airtight jars or containers- for storing the finished chutney.
Mango Chutney Texture
This fruit chutney has a lovely thick consistency with chunks of delicious mango.
You can adjust the cooking time if you like it to be chunky don't cook as long.
If you want to make a smooth mango chutney recipe, then cook longer blend the ingredients together using a blender or food processor after cooking.
If you love Indian food, you'll know that a good curry is always best enjoyed with a delicious side of mango chutney.
This fruit chutney enhances the flavour of savoury dishes like curries and provides the perfect balance of sweet and spicy flavours.
Mango chutney is also great to serve as a relish with cold meats and cheeses. It's the perfect way to add a bit of sweet tartness to your ploughman's lunch.
📖 Step by Step Recipe
- 230 ml White Wine vinegar
- 1 tablespoon Sherry Vineger or Balsamic Vinegar
- 225 g Caster Sugar
- 3 Mangoes chopped in to small squares
- 1 teaspoon Nigella seeds
- 1 teaspoon Chilli Puree or 1 chilli very finely chopped
- 2 teaspoon Garlic Puree or 4 cloves pureed
- 1 teaspoon Allspice
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ginger Powder
- ½ teaspoon Ground coriander
- Pour the white wine vinegar, sherry vinegar and caster sugar in a sauce pan and simmer, stirring until the sugar is fully dissolved230 ml White Wine vinegar, 1 tablespoon Sherry Vineger, 225 g Caster Sugar
- Increase the heat to a gentle boil for about 5-10 mins until reduced a little.
- Meanwhile prepare the mango, chop into small squares3 Mangoes
- Place mango into a large sauce pan and add all the remaining ingredients1 teaspoon Nigella seeds, 1 teaspoon Chilli Puree, 2 teaspoon Garlic Puree, 1 teaspoon Allspice, 1 teaspoon Ground cinnamon, ½ teaspoon Ginger Powder, ½ teaspoon Ground coriander
- Pour the boiled vinegar and sugar solution into the mango sauce pan and cook over medium low heat for approximately 1 hour
- Keep on stirring throughout this time until at your desired consistency. Cook for less time for a chunky chutney.
- If you want a smoother chutney cook for longer and use a potato masher or blender to make it smoother still. Season with salt and pepper.
- Place the cooked chutney into sterilised jars and leave to cool, you can keep the chutney for several months, unopened in a cool place.
- Serve with curries, rice dishes, chicken or cheese.
This post was originally published on 11/10/2019 and has been modified on 02/08/2022 with updated pictures, simplified recipe with more serving suggestions and a new video.
Once your chutney is ready, let it cool completely before transferring it to an airtight container.
This mango chutney will keep in the fridge for up to 2 weeks. You can also freeze it for up to three months.
If storing in glass jars make sure to sterilise them first.
You can do this by boiling the jars and lids in a water bath for 10 minutes. Once they have cooled in the water bath, fill them with the chutney and seal tightly.
The sterilized jars of mango chutney will keep unopened in a cool place for a few months up to 3 months.
Sealed jars make great gift ideas, feel free to share the fantastic recipe with others.
More Condiment Recipes
If you like this mango chutney recipe, why not try making one of these other dipping sauces.
More Indian Recipes
I hope you enjoy this delicious and easy homemade mango chutney. Please share what you like to serve with mango chutney in the comments below.