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Mango Chutney

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Mango Chutney

Mango chutney

This mango chutney can be made chunky or smooth.

There are a lot of excellent mango chutneys on the market but if you want to have a go making your own, here’s how it’s done. I like to add chilli powder to mine to make it sweet and spicy.

Mango chutney is easy to prepare. You can leave the chilli powder out if you’re not a big spice fan.

Once you’ve finished cooking the chutney, you can serve it chunky or blend it until smooth. I usually make both versions from one batch.

The resulting chutney is great served with papadams and kebabs. The smooth version tastes amazing stirred into madras curries at the end of cooking. Don’t add the chunky version to curries as the mango pieces turn hard and not very good.

If you enjoyed this recipe for mango chutney why not give my other chutneys a go:

Coriander & Coconut Chutney
Tomato Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
Garlic Chutney

Making mango chuteny

Guess what these are… Cubed mangos!

Making mango chutney

Some of the other ingredients.

Making mango chutney

Adding the ingredients to the vinegar and sugar mixture.

Making mango chutney

Nice and syrupy.

Making mango chutney

And another look.

chunky mango chutney

Done chunky style.



Yield: a lot

How To Make Mango Chutney

How To Make Mango Chutney
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 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)


  1. Heat the sugar and vinegar in a large sauce pot. Bring to a boil, stirring continuously until the sugar dissolves.
  2. Add the rest of the ingredients and simmer for about an hour, stirring regularly.
  3. After 40 minutes to and hour, the chutney will become syrupy.
  4. 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.
  5. Place the jar of chutney in a bowl of cold water to cool and then store in the fridge until required.

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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

Dan Toombs

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.


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.

Dan Toombs

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


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!

Dan Toombs

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.

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