This Recipe Proves Homemade Mango Chutney is So Worth It (2024)

  • Recipes
  • Dinners
  • Sauces
  • Chutneys

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


Elise Bauer

This Recipe Proves Homemade Mango Chutney is So Worth It (1)

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

41 Ratings

This Recipe Proves Homemade Mango Chutney is So Worth It (2)

Trending Videos

This Recipe Proves Homemade Mango Chutney is So Worth It (3)

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.

This Recipe Proves Homemade Mango Chutney is So Worth It (4)

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!

  • Chicken With Mango Chutney Sauce
  • Classic Rack of Lamb
  • Roast Wild Duck
  • Turkey Grilled Cheese Sandwich With Pickled Onions
  • Cheddar Cheese Puffs

From the Editors Of Simply Recipes

Mango Chutney

Prep Time15 mins

Cook Time60 mins

Total Time75 mins

Servings24to 40 servings

Yield3to 6 (8-ounce) jars

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


  • 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


  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.

    This Recipe Proves Homemade Mango Chutney is So Worth It (5)

    This Recipe Proves Homemade Mango Chutney is So Worth It (6)

  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!

    Water Bath Canning for BeginnersREAD MORE:


    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.

  • Chutneys
  • Relishes
  • Canning and Preserving
  • Mango
Nutrition Facts (per serving)
0g Fat
19g Carbs
0g Protein


Nutrition Facts
Servings: 24to 40
Amount per serving
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrate 19g7%
Dietary Fiber 1g3%
Total Sugars 18g
Protein 0g
Vitamin C 15mg73%
Calcium 7mg1%
Iron 0mg1%
Potassium 88mg2%
*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.

This Recipe Proves Homemade Mango Chutney is So Worth It (2024)


What does vinegar do in chutney? ›

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

How long should you store homemade chutney before eating? ›

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

What are two guidelines to follow when selecting mangoes for making chutney? ›

They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh. You can also use solid green mangoes. Select firm, non-fibrous fruit. Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy.

How are you supposed to eat mango chutney? ›

How to serve mango chutney. Mango chutney is the perfect condiment for a spicy or creamy curry, often alongside natural yogurt. Try serving it alongside Roopa Ghulati's homestyle chicken curry or our lamb vindaloo; or, for a milder curry, our South Indian fried fish & tomato curry should hit the spot.

Which vinegar is best for chutneys? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Can I use white wine vinegar instead of cider vinegar in chutney? ›

Apple cider vinegar and white vinegar make good substitutes for one another in most cooking applications, but the former is significantly more tart. In many cases, you can also use these vinegars as substitutes for other types of vinegar.

Do you put homemade chutney in jars hot or cold? ›

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Do you cook chutney before putting in jars? ›

Jams and chutneys are made by boiling the fruit and other ingrdients together until setting point is reached (for jams) or the mixture is suitably reduced (for chutneys). The warm mixture is then poured into warm sterilized jars and sealed either with a lid or wax paper plus a cellophane wrapper.

What pan is best for chutney? ›

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth. The Kilner® Preserving Pan is perfect for this.

How do Indians eat mango chutney? ›

It is mainly used as a side dish in lunch and breakfast recipes. It is spicy and tangy in taste. Mango chutney goes well with hot and piping steamy rice, curd rice, roti, Indian breakfasts like dosa. It can be applied to Bread aswell like butter.

Can you freeze mango chutney? ›

If stored in sterilised jars, mango chutney will keep for up to two years unopened in a cool, dark place. Once opened and kept chilled, use within a couple of months. You can actually freeze mango chutney in small food containers, then defrost overnight to use next day.

What if my mango chutney is too runny? ›

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally.

How long does mango chutney last once opened? ›

How Long Does Chutney Last? Whether it's mango, pineapple or another flavor, unopened chutney can stay in your cupboard for up to a year. After the jar has been opened, store the chutney in your fridge for up to two months.

Can you get smooth mango chutney? ›

Sharwood's Green Label Smooth Mango Chutney 360g.

Is chutney supposed to be vinegary? ›

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

Does vinegar preserve chutney? ›

What makes canned chutney safe? The acidity from the added vinegar and the natural acids of the fruit prevents growth of several spoilage and pathogenic bacteria, molds, and yeasts. Cooking the mixture to concentrate it lowers available moisture that is needed for microbial growth.

Does chutney contain vinegar? ›

Chutney is a savoury condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have travelled the globe, collecting a twist in every country to suit local tastes.

Does vinegar mellow in chutney? ›

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary".

Top Articles
Latest Posts
Article information

Author: Twana Towne Ret

Last Updated:

Views: 6668

Rating: 4.3 / 5 (64 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Twana Towne Ret

Birthday: 1994-03-19

Address: Apt. 990 97439 Corwin Motorway, Port Eliseoburgh, NM 99144-2618

Phone: +5958753152963

Job: National Specialist

Hobby: Kayaking, Photography, Skydiving, Embroidery, Leather crafting, Orienteering, Cooking

Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.