Mango Chutney

If you’re looking to brighten up your meals with a sweet, tangy, and slightly spicy twist, mango chutney might just become your new best friend. This vibrant condiment combines ripe mangoes with a medley of spices and a touch of vinegar to create a sauce that’s bursting with flavor and versatility. Ready to dive into an old favorite with a fresh homemade spin? Let’s get cooking!

Tags / Categories

• Flavor Profile: Sweet, tangy, spicy
• Main Ingredients: Mango, vinegar, sugar, spices
• Region: Indian subcontinent / South Asia
• Usage: Condiment, dip, accompaniment for meats, cheeses, and curries

Quick Info Box

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Difficulty Level: Easy
• Yield: About 3 cups (700 ml)

Ingredients List

• 3 cups peeled, diced ripe mangoes (about 2 large mangoes)
• 1 cup white or apple cider vinegar
• 1 cup brown sugar, packed (adjust to taste)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon chili flakes (adjust for heat preference)
• 1/2 teaspoon salt
• Optional: 1/4 cup raisins or chopped dates for extra sweetness and texture

Instructions

1. Prepare Your Workspace: Start by peeling and dicing your mangoes into bite-sized chunks. Don’t stress if a few pieces are a little chunky—that gives your chutney some nice texture.
2. Sauté Aromatics: In a medium saucepan over medium heat, toast the mustard seeds until they pop (keep a lid handy to avoid splatters!). Then, add the chopped onion, minced garlic, and grated ginger. Cook until fragrant and the onion softens, about 3–4 minutes.
3. Combine Ingredients: Add the diced mangoes, vinegar, brown sugar, cinnamon, cloves, chili flakes, and salt. Stir well to incorporate all those lovely spices and flavors.
4. Simmer Away: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered. Stir occasionally, allowing it to thicken and the mango to break down slightly. This should take about 30–40 minutes. Your kitchen will smell amazing right about now!
5. Final Touches: If you want a little more chewiness and sweetness, stir in raisins or chopped dates during the last 10 minutes of cooking. Taste and adjust the seasoning—sometimes a little extra sugar or vinegar helps round out the flavors perfectly.
6. Cool & Store: Once thickened and glossy, remove from heat and let cool to room temperature. Transfer your chutney to sterilized jars and refrigerate. It’s best after sitting for at least 24 hours, which lets the flavors meld beautifully.

Serving Suggestions

Mango chutney is amazingly versatile! Here are a few ideas to get you started:

• Serve alongside grilled chicken or pork for a sweet-spicy kick.
• Use as a tangy topping on burgers or sandwiches.
• Pair with sharp cheeses like aged cheddar or gouda on a cheese board.
• Stir into your favorite curry to add layered sweetness and depth.
• Mix with plain yogurt for a quick dip or spread.

Origin & History

Mango chutney hails from the Indian subcontinent, where chutneys have been an essential part of the cuisine for centuries, designed to balance flavors and complement richly spiced dishes. Traditionally, chutney referred to a broad category of condiments made from fruits, vegetables, herbs, and spices. Mango chutney, in particular, became popular during the British colonial era. Its sweet-vinegary combination became a favorite way to preserve mangoes while exciting Western palates. Today, it bridges cultures worldwide and is a staple in both Indian and global kitchens.

Variations & Substitutions

Feel free to customize your mango chutney based on what you have and your taste preferences:

• Fruits: Add chopped pineapple or peach for extra tropical flair.
• Sweeteners: Swap brown sugar for honey or maple syrup for a different sweetness profile.
• Heat level: Use fresh chopped chilies instead of flakes for more precise heat control.
• Vinegar types: Tamarind vinegar or malt vinegar give a unique twist if you want to experiment.
• Make it vegan/gluten-free: This recipe is naturally vegan and gluten-free—just double-check your vinegar if store-bought.

Storage & Make-Ahead Tips

After cooking, allow the chutney to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 weeks. You can also freeze mango chutney in smaller portions for up to 3 months—just thaw overnight in the fridge. When reheating, warm gently on the stove or in the microwave, giving it a good stir to bring back that beautiful, syrupy texture.

Nutritional Information (per 2 tbsp serving)

• Calories: ~60 kcal
• Carbohydrates: 15g (mostly sugars)
• Fat: 0g
• Protein: 0.2g
• Fiber: 0.5g
• Sodium: 150mg (depending on salt added)

Related Sauces / Try Next

• Tamarind Sauce – for tangy, sweet-and-sour flavor
• Mint Chutney – bright and herbaceous, great with grilled dishes
• Coriander Chutney – fresh and zesty herb sauce
• Peach Chutney – similar sweet-tart fruit chutney with a summery twist

FAQ

Can I use unripe mangoes to make mango chutney?

Absolutely! Many traditional chutneys use unripe or green mangoes for a tangier, more tart flavor. You might want to adjust the sugar levels to balance the sharpness.

How long does homemade mango chutney last?

When stored properly in the fridge, mango chutney can last up to 3 weeks. Freezing can extend its life up to 3 months. Always use clean utensils to avoid contamination.

Can I make mango chutney without vinegar?

Vinegar helps preserve the chutney and adds that essential tang. If you prefer to avoid vinegar, you can try lemon juice, but the shelf-life and flavor will differ slightly.

Mango chutney is a delicious, colorful addition that quickly elevates any meal—from weeknight dinners to festive gatherings. Whether spooned over spicy curries or as a lively spread on your sandwiches, making it at home is surprisingly simple and rewarding. So next time you have ripe mangoes on hand, grab your spices, and whip up a batch—your tastebuds will thank you!