Mango Chutney Recipe

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Mango chutney is a delightful culinary concoction that traces its origins back to India. This sweet and tangy condiment is made primarily from ripe or semi-ripe mangoes, sugar, vinegar, and a blend of spices. The spices used can vary, but they often include ginger, garlic, cloves, cinnamon, and mustard seeds.

The beauty of mango chutney lies in its versatility. It can be used as a dip, a spread, or even as a glaze for meats. Its unique combination of sweet, sour, and spicy flavors makes it a perfect accompaniment to a variety of dishes, from curries and grilled meats to sandwiches and cheeses.

Popularity Across Cultures

Mango chutney has transcended its Indian roots over the years and has made its way into many global cuisines, with people adapting and modifying it to suit different tastes and preferences. Whether you’re enjoying it as part of a traditional Indian meal or as a modern fusion dish, mango chutney is sure to add a burst of flavor to your plate.

Mango Chutney Recipe: A Deep Dive

Background: Mango chutney is a fusion of flavors, embodying the essence of Indian culinary traditions.The word “chutney” originates from the Sanskrit term “chatni,” which means “to lick,” suggesting its deliciousness.This condiment has traveled the world, with each region adapting it to its local palate, resulting in a myriad of variations.


  • 2 large ripe mangoes, peeled, pitted, and diced
  • 1 cup white sugar (adjust based on the sweetness of the mangoes)
  • 1/2 cup white vinegar
  • 1/2 cup finely chopped red onion
  • 1/4 cup raisins or sultanas
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red chili flakes (adjust to taste)
  • Salt to taste


  1. Preparation: Begin by preparing all your ingredients. This will make the cooking process smoother.
  2. Cooking the Base: In a large saucepan, combine the sugar, vinegar, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.
  3. Adding the Mangoes: Introduce the diced mangoes to the saucepan and stir.
  4. Infusing the Flavors: Add the red onion, raisins, ginger, garlic, mustard seeds, turmeric, and red chili flakes. Mix well to ensure even distribution of ingredients.
  5. Simmering: Reduce the heat to low and let the mixture simmer for about 30-40 minutes. The chutney should thicken, and the mangoes should become soft but retain some texture.
  6. Cooling and Storing: Once the chutney reaches the desired consistency, remove it from the heat and allow it to cool. Transfer to sterilized jars and seal. Store in a cool, dark place. Once opened, refrigerate and consume within a month.

Serving Suggestions for Mango Chutney Recipe

  1. Curries and Indian Dishes: Mango chutney is a classic accompaniment to Indian curries, especially those with rich and creamy gravies. It provides a sweet and tangy contrast that enhances the overall flavor.
  2. Grilled Meats: Use mango chutney as a glaze for grilled chicken, pork, or lamb. The sweetness of the chutney caramelizes on the meat, giving it a delightful charred flavor.
  3. Sandwiches and Wraps: Spread a thin layer of mango chutney on your sandwich or wrap for an unexpected burst of flavor. It pairs especially well with turkey, chicken, or ham sandwiches.
  4. Cheese Boards: Mango chutney complements a variety of cheeses, from sharp cheddars to creamy bries. Serve it on a cheese board alongside crackers for a gourmet touch.
  5. Rice and Grain Bowls: Drizzle some mango chutney over rice or grain bowls, especially those with roasted vegetables or tofu. It adds a sweet and spicy dimension to the dish.
  6. Roasted Vegetables: Toss roasted vegetables like carrots, parsnips, or sweet potatoes with a bit of mango chutney before serving. It enhances the natural sweetness of the veggies.
  7. Samosas and Pakoras: Mango chutney is a delightful dip for Indian snacks like samosas, pakoras, or bhajis. It cuts through the richness of the fried snacks, making each bite more enjoyable.
  8. Salad Dressings: Mix mango chutney with some olive oil, vinegar, and a pinch of salt to create a unique salad dressing. It’s especially good on salads with fruits like strawberries or oranges.
  9. Fish: Serve mango chutney alongside grilled or baked fish. The tanginess of the chutney complements the delicate flavors of the fish.
  10. Breakfast: Spread mango chutney on toast, muffins, or scones for a sweet start to your day. You can also swirl it into yogurt or oatmeal for added flavor.

Health Benefits of Mango Chutney Recipe

  1. Rich in Vitamins and Minerals: Mangoes are a good source of vitamins A, C, and E, as well as minerals like potassium and magnesium. These nutrients are essential for maintaining good health, supporting the immune system, and promoting healthy skin.
  2. Digestive Health: Mangoes contain enzymes like amylases, which aid in breaking down and digesting carbohydrates. Additionally, the ginger often found in mango chutney can help soothe digestive discomfort.
  3. Antioxidant Properties: Mangoes are rich in antioxidants, which help combat oxidative stress and reduce the risk of chronic diseases. The spices in chutney, such as turmeric and ginger, also have antioxidant properties.
  4. Boosts Immunity: The vitamin C content in mangoes can help boost the immune system. Additionally, spices like ginger have anti-inflammatory properties that can further support immune function.
  5. Heart Health: Mangoes contain dietary fiber, magnesium, and potassium, all of which can support heart health. Potassium, in particular, helps balance sodium levels in the body, which can aid in maintaining healthy blood pressure.
  6. Eye Health: Mangoes are rich in beta-carotene, which the body converts into vitamin A. This vitamin is essential for good vision and can help prevent age-related macular degeneration.
  7. Bone Health: Mangoes provide vitamin K, which is essential for bone health as it helps in calcium absorption and bone mineralization.
  8. Anti-inflammatory Properties: Many of the spices used in mango chutney, such as turmeric and ginger, have anti-inflammatory properties. Chronic inflammation connects to many health problems, so eating anti-inflammatory foods can help.

Storing and Preserving Mango Chutney Recipe

1. Sterilizing Jars

  • Before you store the chutney, make sure to sterilize the jars. You can do this by washing them in hot soapy water, rinsing them thoroughly, and then heating them in an oven preheated to 275°F (135°C) for around 20 minutes.
  • Boil the lids in water for 10 minutes to sterilize them.

2. Filling the Jars

  • Pour the hot chutney into the sterilized jars, leaving about half an inch of headspace at the top. This allows for expansion and ensures a vacuum seal.
  • Use a clean spatula or the back of a spoon to remove any air bubbles.

3. Sealing the Jars

  • Wipe the rims of the jars with a clean, damp cloth to remove any residue.
  • Place the sterilized lid on the jar and screw on the band until it’s fingertip-tight.

4. Cooling and Storing

  • Allow the jars to cool at room temperature. As they cool, you should hear a popping sound, indicating that the jars have been sealed.
  • Once cooled, check the seal by pressing down on the center of the lid. If it doesn’t pop back, it’s sealed. If it pops back, refrigerate that jar and use it first.
  • Store the sealed jars in a cool, dark, and dry place. Properly sealed chutney can last for up to a year or more in these conditions.

5. Refrigeration

  • Once a jar is opened, always refrigerate it. An opened jar of mango chutney, when refrigerated, can last for up to a month. Ensure you use a clean spoon every time to prevent contamination.

6. Freezing

  • If you want to store the chutney for an extended period, you can freeze it. Pour the chutney into freezer-safe containers, leaving some space at the top for expansion. Label the containers with the date and contents. Frozen chutney can last for up to a year. Thaw in the refrigerator before using.


  • Always use fresh ingredients to ensure the best flavor and longevity of the chutney.
  • If you notice any signs of spoilage, such as mold, an off odor, or fermentation bubbles, discard the chutney.
  • Acidic ingredients like vinegar help preserve the chutney and prevent bacterial growth. Ensure you follow the recipe’s recommended vinegar quantity.

By following these storage and preservation guidelines, you can enjoy your mango chutney for an extended period and savor its delightful flavors whenever you wish!

Mango Chutney Recipe in Global Cuisine

British Cuisine:

  • The British love affair with Indian food led to the popularization of mango chutney in the UK.
    People often serve it alongside curries, sandwiches, and cheeses.
  • People have also incorporated mango chutney into modern British dishes, using it in sandwiches or as a glaze for roasted meats.

Caribbean Cuisine:

  • The Caribbean has its own version of mango chutney, influenced by both Indian indentured laborers and the local produce. Their chutney often includes hot peppers, giving it a fiery kick.
  • It’s commonly served with grilled meats, especially during barbecues.

South African Cuisine:

  • Due to the Indian diaspora in South Africa, mango chutney has become a staple in many households. It’s often paired with bobotie, a traditional South African dish.

American Cuisine:

  • In the U.S., people often use mango chutney as a gourmet addition to sandwiches, salads, and grilled meats.
  • It’s also a popular accompaniment in Thanksgiving dinners, served alongside turkey as a modern twist to the traditional cranberry sauce.

Australian and New Zealand Cuisine:

  • Mango chutney is used as a dip, spread, or glaze in various dishes, from barbecued meats to sandwiches.
  • It’s also a popular ingredient in fusion dishes, blending Asian and Western flavors.

Middle Eastern Cuisine:

  • While not traditional, mango chutney has found its way into some Middle Eastern dishes, especially in modern fusion restaurants. People often pair it with grilled meats or use it as a base for dressings and sauces.

Southeast Asian Cuisine:

  • In regions like Thailand and Malaysia, people sometimes use mango chutney as a base for other sauces or as a side for local dishes. It blends well with the region’s love for sweet, sour, and spicy flavors.

Mango Chutney Recipe FAQs

What is mango chutney made of?

Mango chutney typically consists of mangoes, sugar, vinegar, and various spices. The exact ingredients can vary based on regional and personal preferences.

What is the difference between mango jam and mango chutney?

Mango jam is primarily made of mangoes and sugar, resulting in a sweet spread. Mango chutney, on the other hand, includes additional ingredients like vinegar and spices, giving it a more complex flavor profile that can be both sweet and tangy.

How long will homemade mango chutney last?

Homemade mango chutney can last for several weeks in the refrigerator. The vinegar and sugar act as preservatives, extending its shelf life.

What do you use mango chutney for?

Chutney is versatile and can be used as a condiment with curries, grilled meats, sandwiches, or cheeses. It can also be used as a dip for snacks or spread on bread.

What is chutney called in English?

The term “chutney” is also used in English to describe this particular condiment.

Why is it called chutney?

The term “chutney” derives from the Hindi word चटनी chaṭnī, which means ‘to lick’ or ‘to eat with appetite’.

Is chutney just sauce?

While both chutney and sauce are condiments, chutney typically has a thicker consistency and is made with a combination of fruits, vegetables, and spices. Sauces can be more liquid and might not always contain fruit.

Is chutney the same as marmalade?

Chutney is a spicy, tangy condiment made from fruits, vegetables, and spices. Marmalade is a sweet preserve made from citrus fruits and sugar.

Does vinegar preserve chutney?

Vinegar is added to chutney to act as a preservative and to give it a tangy flavor. It also helps in extending the shelf life of the chutney.

Why is my mango chutney not thickening?

If your mango chutney isn’t thickening, it might be due to the water content in the mangoes or insufficient cooking time. Cooking it longer can help reduce the moisture and thicken the chutney.

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