Mango Chutney

This sweet and savory mango chutney recipe couldn't be easier.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated March 08, 2024
Elise Bauer
Overhead view of an open jar of mango chutney with a spoon in it

Simply Recipes / Elise Bauer

One of our favorite ways to eat chicken is baked or roasted, served with Spanish rice and a bit of mango chutney.

Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.

What Is Mango Chutney Made Of?

This chutney is spiced with ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar.

We found the original recipe on C & H, and have been using it for years to make our chutney.

Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.

Mango Chutney in a canning jar with a spoon

Simply Recipes / Elise Bauer

Things to Do With Mango Chutney

  • Serve with meat, such as chicken, lamb, or pork. We love ours with roast chicken. You can also use chutney thinned with water, to glaze chicken or duck.
  • Serve with cheese, like brie or cream cheese.
  • Spread in sandwiches. Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich.

Do you like mango chutney? What are your favorite foods to eat it with?

Swaps and Substitutions

Over the years, readers have shared their tweaks to this recipe:

  • If you can't find crystallized ginger, use half as much (2 tablespoons) finely chopped fresh ginger instead.
  • An equal amount of grainy mustard is a suitable stand-in for whole mustard seeds.
  • Try using apple cider vinegar instead of white vinegar for a slightly different flavor.
  • Swap the mangoes for ripe peaches for a peach chutney.
  • Add more red pepper flakes or include a chopped hot chile pepper to make it spicy.

Serve Mango Chutney With These Recipes!

From the Editors Of Simply Recipes

Mango Chutney

Prep Time 15 mins
Cook Time 60 mins
Total Time 75 mins
Servings 24 to 40 servings
Yield 3 to 6 (8-ounce) jars

Thawed frozen mango works as an alternative to fresh mango. You'll need about 6 cups of mango.

Ingredients

  • 2 cups sugar

  • 1 cup distilled white vinegar

  • 4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups)

  • 1 medium onion, chopped (25g, about 1 cup)

  • 1/2 cup (80g) golden raisins

  • 1/4 cup crystallized ginger (40g), finely chopped

  • 1 clove garlic, minced

  • 1 teaspoon whole mustard seeds

  • 1/4 teaspoon red pepper flakes

Method

  1. Make the sugar vinegar syrup:

    Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.

  2. Add the remaining ingredients and simmer:

    Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

    A pan of mango chunks and seasonings ready to cook into mango chutney

    Simply Recipes / Elise Bauer
    A simmering pot of mango chutney

    Simply Recipes / Elise Bauer
  3. Pour into jars:

    Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)

  4. For shelf stable storage, process in a water bath:

    Put a rack on the bottom of a tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.

    Did you enjoy this recipe? Let us know with a rating and review!

    Tip

    If you skip water bath canning, mango chutney will keep in a tightly sealed jar in the fridge for at least 1 month. Just check for mold; if you see any, toss it out. You can also freeze the jars for up to 3 months. Leave 1 inch of headroom to allow the frozen mixture to expand.

Nutrition Facts (per serving)
75 Calories
0g Fat
19g Carbs
0g Protein
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Nutrition Facts
Servings: 24 to 40
Amount per serving
Calories 75
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 0g
Vitamin C 15mg 73%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 88mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.