Easy Mango Chutney Recipe
Made with fresh mangoes, this is a tasty and easy mango chutney recipe that calls for only six main ingredients. Naturally gluten-free, this mango chutney pairs so well with everything from burgers to curries.
This easy fresh mango chutney is one of our favorite condiments ~ along with this homemade sweet chili sauce.
It requires only 6 main, easy-to-find ingredients and some salt and pepper. You can add in spices such as coriander, smoked paprika, cardamom, cinnamon, and chili powder ~ if you have them on hand.
What are the ingredients to make this Easy Mango Chutney?
You will need:
- ripe mangoes,
- red onion,
- grated fresh ginger,
- garlic,
- maple syrup or honey,
- red wine vinegar, and
with salt and black pepper to taste
*OPTIONAL: coriander, smoked paprika, cardamom, cinnamon, and chili powder, or red pepper flakes for a spicy kick.
I’ve always indulged my craving for mango chutney at my mom’s house. At least that was before sheltering-in-place (SIP) became part of our everyday vocabulary.
Pre-SIP, a few weekends a month, my daughter and I would make the drive down to Atlanta from Athens and catch up with my mom over lunch or a shopping excursion.
My mom is a huge fan of mango chutney and usually grabs a jar or two from Cherians, – a store that specializes in South Asian goods located in the city of Decatur, in metro Atlanta.
And, my daughter and I usually help her whittle down her supply of mango chutney when we have lunch with her.
With store-bought mango chutney, a little goes a long way. I am good with just a small teaspoon on my plate along with any other curries and roti we might be having.
Alas, these days, my mom’s senior community is enforcing a strict no-visitors rule. So, we haven’t been able to see my mom for what seems like ages, and we haven’t been able to help her whittle down her supply of mango chutney. 😉
Recently, when I made some salmon burgers and sweet chili sauce, my daughter mentioned how well a little mango chutney would go with our meal.
We have been limiting our trips to the grocery store, so I really didn’t want to drive to Cherians just for some mango chutney, so, I figured I would try and make some at home with what I had in my kitchen.
As fresh mangoes are one of the highlights of our weekly shopping excursions, we had plenty on hand, as they are the main ingredient in this great condiment. A quick call to mom and I was given the other ingredients on the label of the jar of mango chutney at my mom’s house.
I decided to make a few adaptations to the ingredients my mom mentioned. I replaced the brown sugar with maple syrup (you can also use honey instead of maple syrup) and added in some onion, ginger, and garlic along with red wine vinegar, and cut down on the powdered spices for no other reason than I wanted to save them for easy curry recipes like this zucchini curry, instead.
However, if you have some coriander, smoked paprika, cardamom, cinnamon, and chili powder on hand, they too can be added to this to amp up the flavor of this easy mango chutney.
My first attempt had way too much vinegar. But, my daughter and I thoroughly enjoyed the second batch I made. Hands down, it made us lick our plates!
Tips when making this condiment:
- Make sure to use ripe mangoes. They should be slightly tender, fragrant, and yellow/orange. If they are green mangoes, they won’t work well in this chutney recipe.
- If you chop up the mangoes, onions, ginger, etc. into large pieces, after this chutney is made, you can use a food processor or a blender or even a potato mashed to process or blend or mash this into the consistency you prefer.
- While the spices are listed as optional, they definitely alleviate the taste of this chutney.
- If you are not a fan of maple syrup or honey, you can use brown sugar or coconut sugar in this recipe.
- When cooking the ingredients together, make sure to pay attention to the settings of your stovetop. While most stove tops differ, I cooked my mango chutney over medium heat.
- Pint jars filled with this chutney would make for some fun holiday gift ideas.
What do you eat mango chutney with?
This mango chutney, with its complex flavors, is best served at room temperature. It is a sweet and spicy condiment that makes for a tasty, unique, fun, side dish as well as an appetizer when served with other meat or veggie accompaniments.
With this batch of mango chutney, I couldn’t say, a little went a long way as my daughter and I finished almost half this jar with some air fryer salmon balls I made.
This chutney also pairs well when served along with a dinner of curry and roti or naan bread. It is just as fantastic served with roast chicken as it is served with some crackers and sharp cheddar cheese. It is also fantastic paired with a snack of these Black-Eyed pea fritters with greens.
Other easy chutney recipes I love:
If you are looking for a spicier spin, then check out this Mango Habanero Chutney here.
A few other chutney recipes we love are this one for apple chutney, this easy onion chutney, pineapple chutney, this vibrant purple sweet potato chutney, this refined sugar-free fig chutney, and this one for peach chutney – both recipes are super easy and quick to make.
Yes, an equal amount of brown sugar can be used. Do keep in mind that this mango chutney might be a bit thicker, but that is not necessarily a bad thing.
This mango chutney can be stored in an airtight container in your fridge for up to a week or two.
Yes, you can eat this as soon as you make it. But – the flavors come together beautifully when this chutney is left to chill in the fridge for about 6 hours or so. This chutney always seems to taste better the day after we made it.
A few tasty and easy chutney recipes you might like:
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 2 mangoes I used Ataulfo mangoes
- 1/2 a red onion
- 2 tsp grated fresh ginger
- 1 clove garlic
- 1/4 cup maple syrup or honey
- 1/4 cup red wine vinegar
- salt and pepper to taste
- *OPTIONAL : 1/2 tsp coriander 1/2 tsp smoked paprika, 1/8 tsp cardamom, 1/4 tsp cinnamon, and 1/4 tsp chili powder.
Instructions
- Peel and dice the mangoes (this always takes the most time for me)
- Peel and dice half the onion and the garlic.
- Add the diced onion, ginger, garlic, mangoes, maple syrup, red wine vinegar, (and if using the optional coriander, smoked paprika, cardamom, cinnamon, and chili powder) to a heavy bottom pan over low-medium heat.
- Let simmer for about 7-10 minutes, stirring often. Then remove from heat and let cool slightly. As it cools, it should thicken up some.
Hi, there’s only me at home and I won’t eat this before the 7 days, it’s absolutely lush so could I put this in two small jars and vacuum seal it, keep it like jelly or jam ?
Yes! You can store this in an airtight container for upto 3 weeks. I need to update that post. I made a batch for my mom and she has had it going on 3 weeks 🙂
I have my own mango tree, so I am always looking for mango recipes this time of year. This recipe is awesome! Super tasty!
I just made this for the first time and it won’t be the last time! I appreciate how simple and flavorful the recipe is! I used powdered ginger and added all the “optional” spices and am happy with the results.
alleviate? elevate ?
Fantastic and so easy. Second time making it today. Made it exactly as written…maple syrup and all optional spices. Served it with vegan butter chickpeas. Wow, it really took it to the next level. Thanks for a great recipe.
This recipe sounds great,
How long can’t be kept if in air tight containers?
@Kath, I’d love to know the same thing! How long can I keep it fresh in the fridge?
Hey Andrea,
I have kept this in an airtight container, in my fridge, for about 5 days. It hasn’t lasted longer than that as we usually finish it off.
This is a relatively small batch recipe.
Thank you.
Hi! Thank you for this recipe! Can I swap the maple syrup or honey with coconut sugar for a vegan option?
Hello.
Would like to try this chutney but i have a question about the “optional spices” list.
Should we use them all together if we want? Or just using one spice?
Thank you
Hi Lynn- if you have all of them, adding them all in so enhances the flavor on this dish!
Collected some fallen missiles from the local coffee shop garden followed recipe including all spices BUT added black garlic bulbs ……sooo good
So in your intro, you said you used maple, but in your ingredients list, you have honey. I’m assuming they can be used interchangeably. Along with that, your cooking time says 57-10 minutes, assuming that should be 7-10 minutes. Looking forward to trying this recipe out.
Jacob, thanks so much for pointing these out – yes, honey and maple syrup can be used interchangeably in this recipe – I’ve used both and this chutney never seems to last longer than a couple of days in our home. And yes – it is 7-10 minutes! I’ve made the changes and just wanted to say thanks so much!
Awesome recipe. Used the maple syrup and all the spices. Delicious!
Delicious!
yum