Name: How To Make Mango Chutney
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Indian
Ingredients: 500ml sugar; 250ml distilled white vinegar; 4 – 5 green mangos – peeled and cubed 1 medium onion, chopped; 1 large handful of raisons; 1 large piece of ginger – finely chopped ( see photo for how much I used); 3 garlic cloves – finely chopped; 1 teaspoon black mustard seeds; 1 teaspoon chilli powder (more or less to taste)

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Make your own mango chutney. It’s the best!

Order poppadoms at any curry house and you will most definitely be served mango chutney to slather over them. This is a hugely popular chutney that you can easily make at home and to your own personal taste preferences.

This mango chutney can be made chunky or smooth.

About this mango chutney recipe.

This mango chutney is spiced with ginger, garlic, mustard seeds and Kashmiri chilli powder. Stewing the sweet mangos in the vinegar brings out their natural sweetness which is intensified with by the sugar and raisins.

You can use this recipe as a guide and adjust the ingredients to taste.

As mentioned above, you really should use this mango chutney recipe as a guide. When you’re doing the cooking, you can really play with the flavours, adding more ginger or perhaps chilli powder until you get the flavour you’re looking for.

That’s what cooking is all about. If it sounds good, do it.

What do you serve this mango chutney with?

A mango chutney is kind of like a fruit jam but it is prepared with vinegar which gives the chutney a tart flavour that is delicious with sweet and savoury dishes.

Try this as a side with poppadoms. If you like, you can try my easy poppadom recipe or go all out and make your own homemade poppadoms.

It is also amazing served with chicken and meat. You could try it with lamb raan or tandoori chicken.

If you just want an easy meal, you could serve this chutney with a good rice dish or naans and chapatis. It’s also very good with samosas and dosas!

How long does mango chutney keep?

You have two options. If you are going to be eating it soon, it will last in the fridge for about a month. If it begins to mold on top, toss it out.

You can keep it for months if you boil the mango in the jar for 15 minutes and the process is explained in the recipe card below.

You might also like trying some of these chutneys!

Garlic chutney is so good with dosas and idlis.

Mint and coriander chutney is great with poppadoms, dosas, samosas and kebabs! You might also like to slather it over sandwiches.

Onion chutneyis hugely popular at curry houses served with poppadoms, samosas and grilled meats and fish. If you would like to see all of my chutney recipes, just click here.

Cut your mangos into cubes as above.

Get all of your ingredients prepared and ready before starting.

Cook the chutney ingredients in the sugar and vinegar

Nice and syrupy.

And another look.

Done chunky style.

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Can you freeze mango chutney?

Yes. It fact it freezes quite well for up to 6 months. Just pour the prepared chutney into a jar leaving a little space at the top and tighten the lid. Place it in your freezer and use as required.

Yield: 8

How To Make Mango Chutney

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

500ml sugar
250ml distilled white vinegar
4 – 5 green mangos – peeled and cubed 1 medium onion, chopped
1 large handful of raisons
1 large piece of ginger – finely chopped ( see photo for how much I used)
3 garlic cloves – finely chopped
1 teaspoon black mustard seeds
1 teaspoon chilli powder (more or less to taste)

Instructions

Heat the sugar and vinegar in a large sauce pot. Bring to a boil, stirring continuously until the sugar dissolves.
Add the rest of the ingredients and simmer for about an hour, stirring regularly.
After 40 minutes to and hour, the chutney will become syrupy.
When it is nice, sticky and thick to your liking, check for seasoning and then store in impeccably clean, hot preserve jars leaving a little space at the top. Don’t fill it to the top.
If consuming soon, place the jar of chutney in a bowl of cold water to cool and then store in the fridge until required.
If you would like to keep it for longer than a month, place a rack in a large sauce pan and place your mango chutney jar on top. Cover with water and bring to a boil. Boil for 15 minutes and then allow to cool and place the jar in the fridge. This should keep for up to 6 months.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 246Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 86gFiber: 4gSugar: 82gProtein: 2g

I hope you enjoy this mango chutney recipe. If you do try it, please leave a comment. I’m also very happy to answer any recipe questions you might have.

Chris

Sunday 10th of March 2024

You say 500ml of sugar - is this 500g? Presumably castor sugar (in the UK..)? Or is this intended to be a volume rather than a weight?

Dan Toombs

Tuesday 19th of March 2024

It is actually volume in this recipe so 500ml of it in a measuring jug. Yes, use castor sugar. Thanks Dan

Fleur Dukker

Thursday 16th of May 2019

Hello Dan,

I want to know how many days or weeks the mango chutney stays good. I could't find it in the book.

Greetings Fleur

Wednesday 29th of May 2019

Hi Fleur

If stored correctly, it should last a very long time. I always use it before it goes off and have had it on hand for months. Hope this helps.

Dan

Sue Hirst

Wednesday 28th of March 2018

I have made this a few times, it is so tasty. I would never buy it from a shop again. Can't wait for your new veggie book to come out.

Monday 30th of April 2018

Thank you very much Sue. I'm just finishing up the veggie book today. We are photographing for the book in August and it will hit the shelves in April 2019. :-)

Thanks, Dan

Tom

Sunday 25th of February 2018

I am a big fan of your recipes Dan and intend to make the mangoe chutney for a big curry night for about twenty people! Should the mangoes be unripened? I think that is what is meant by green mangoes but thought I would check! All the best!

Tuesday 27th of February 2018

Hi Tom

Actually either could be used but the green (unripened) ones are better.

Thank you very much. Dan

Kevin | Keviniscooking

Tuesday 13th of October 2015

Outstanding Dan, thanks so much for an authentic chutney recipe. Looks like it has everything I want in it.