Homemade Mango Chutney

Homemade mango chutney recipe. Delicious served with roasted chicken and a side of Spanish rice.

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes 6 (8-ounce) jars


  • 2 cups sugar
  • 1 cup distilled white vinegar
  • 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 cup golden raisins
  • 1/4 cup crystallized ginger, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon mustard seeds, whole
  • 1/4 teaspoon red chili pepper flakes (hot)


1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

mango-chutney-method-1 mango-chutney-method-2

3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.) Process in a water bath 15 minutes.

To process in a water bath, put a rack on the bottom of 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.


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  • Paul

    Hi I would love to make this chutney but wish to no what the water bath is mentioned in the recipe

  • Drew Kemp

    Excellent basic recipe. I used Brown Sugar, and added a couple Kaffir lime leaves, lemongrass, galangal, cinnamon bark, and a half cup of Grapefruit juice. I removed the Kaffir lime leaves, lemongrass, galangal, and cinnamon after simmering for an hour, then ran it through the food processor for a few seconds to reduce the size of the mango chunks. Used it to garnish a rack of lamb.

  • Del's cooking twist

    I just made the recipe yesterday. it was delicious! Thanks!

  • Sarah | Drool-Worthy

    Made it! Changed some small things but it turned out really great. Stuck it on hot dogs with some chipotle aioli (you can see my version here: http://bit.ly/1HPjmLw ) Thanks so much for sharing :)

  • Madhu

    These are ripe mangos…….right

  • Dawn Schlesinger

    I live in Miami and have the first batch of mangos from a tree I planted 2-3 years ago. First attempt at making chutney. Used this recipe today (cut the recipe in half) with a couple of minor changes. Substituted 1 tsp of whole grain mustard for the mustard seeds and added about 1/4 tsp of cardamom. Came out fantastic! Will be my go to recipe for years to come. Thanks for posting.

  • Helen

    I love mango-ginger chutney! So, when my local grocery store had a super sale on large mangos (3 for $.99), I went to your recipe. I also had 2 lbs. of plums that needed to be used, so they went in the pot, too. I used fresh grated ginger and a jalapeno pepper instead of the crystalized ginger and pepper flakes and WOW…this is good! I’m glad I made a lot!

    • Elise

      What a great idea of putting plums in with the mangos for chutney, love it!

  • Bill

    I have made this several times now and get raves from all who eat it. Goes great with chicken, fish and pork. One person liked it so much she eats it on cereal. You can buy packsged slices of fresh mangos at Sam’s which makes it much easier.

  • Bakerman O

    This was the first time of me having my head chef make this, we are over here in Afghan cooking for the troop. Tomorrow I will be serving this on my main line with warm home made bread pudding. we omitted the red pepper and mustard seeds, I had 3 soldiers taste it after we made it, they all said it was EXCELLENT!

  • Fran

    Made this today and canned it, had some left to taste and it tasted vinegary. I wonder if i added more sugar next time or is this supposed have heavy vinegar taste?

    Chutney is typically sweet/sour. But add more sugar to it if you want a sweeter version. ~Elise

  • djinni

    i’ve been looking for a great mango chutney recipe for canning forever. every other recipe i tried turned out sour after canning, but yours was fantastic. thank you!

  • Diana

    The chutney turned out FANTASTIC! I did make two small alterations: 1) I used double the hot chili flakes (we like things hot). And 2) I used some brown sugar as well as white.
    I think that next time I’ll use only the white sugar so that the color of the chutney is lighter.

    All and all a GREAT recipe. Thanks

  • Diana

    I love (!!) mango chutney, and here in Israel they have fantastic mangoes, but no chutney. Don’t know why it took me so long, but I finally thought I should try making my own. The chutney is cooking now. If it turns out well, I’ll comment again.

  • Kevin

    I made this and it just barely filled 4 x 500ml jars. This is good but very sweet without richer flavours of brown sugar or molasses that I have had in other mango chutneys. I never met a mango chutney I didn’t like.

  • Kelly

    I just made this and am now scraping the pot with a piece of bread. It is that good.

  • mark

    Im 57 and a chef/catering manager in the army based in Germany at the moment. Iv travelled a lot, obviously, and Iv tried a whole lot of chutney’s, Mango being my favorite. Iv read recipes that said to soak the mango’s in sugar or salt over night and like a dope I did! Did it improve the recipe? Not a bit of it, (LOL) Iv tried and tested a whole heap of em over the years. And then one day. (Today) I found a recipe that looked pretty simple really. “So go on I thought, it cant be any better or worse than all the others Iv tried over the years. So I did. From start to finish it took me one hour and fifteen minutes. And you know what! its the best £$&* Mango chutney Iv ever tasted let alone made. So in future when I want a recipe for the lads in the canteen? I’ll know exactly where to look first. Eh! So from me and the rest of the lads here in Germany. Thank you.

    You are very welcome Mark. So glad you liked it! ~Elise

  • Kate

    I just had MANGO CHUTNEY with sweet potato fries & it was incredible! You gotta try it!

  • Jess

    Hi Elise,

    How long do you think it can be stored in the fridge without waterbath treatment? (Or will waterbath treatment be better for longer storage in the fridge?) Thanks!

    No idea. Weeks? Months? If you bought some mango chutney, opened the jar, closed it, and put it back in to your refrigerator, how long would it last? Ours lasts a long time. But eventually it will get moldy if not eaten and then it gets thrown out. ~Elise

  • Jess

    It’s mango season here now and mangoes are coming out of our ears! I am trying out all the mango recipes you have! I used 1.5cups sugar and fresh ginger (can’t find crystallised) This is my first time making chutney and it is amazingly easy and super delicious! Thank you Elise for this fantastic recipe!

  • Maureen

    If I do not do the water bath canning treatment, can I portion the chutney into freezer safe containers and freeze it?

    I do not know how well it freezes, but if you try it, please let us know how it turns out. ~Elise

  • ashley

    Do I have to use the jars and the water bath?

    Only if you want to store the chutney out of the refrigerator, or for an extended period of time. ~Elise

  • Mike

    I love mango chutney with smoked salmon. Absolutely superb.

  • Jolie

    What type of mustard seeds can we use for this? There are two types, black and white. Just curious to know which kind. Hope to hear from you soon.

    I used white mustard seeds, but I’m pretty sure you could use either. ~Elise

  • Dru

    Can you cook this and eat it right away, or is the hot water processing necessary to kill bacteria? I’m a new cook and don’t want to make myself sick.

    You can eat it right away. The water processing is for if you want to store it for any length of time outside of the refrigerator. ~Elise

  • Betty Hall

    Can pineapple be substituted for the mangos?

    I LOVE mangos, but would like a good recipe for pineapple chutney too.

    This is truly an awesome recipe and I ate the whole jar!

    Try it! Let us know how it turns out if you do. ~Elise

  • nidhi

    I made a double batch of this for xmas presents and it turned out wonderfully! I had it on a toasted sandwich with salty cheese and it was just delicious, thanks for this recipe! :)

  • Saint

    Just discovered your blog with this recipe. I needed a mango chutney for an apple curry chicken recipe I was trying. It was delicious. Thanks!

  • Rotem

    I’m from Israel and chutney is mostley sold here in special stores and quite not worth the price. I tried this recipe today and have to say its one of the best I’ve had!

  • J. Ernesto

    I have done this recipe twice and it is delicious. The first time I put the chutney over grilled chicken and was a very good blend of flavors. The second, I have prepared some shrimps with garlic and mixed them with the mango and white rice… it’s splendid for a summer afternoon.

  • Lars

    I have been making my own mango chutney for years but for some reason haven’t done it for the last 2-3 years and today I thought of it again. I was looking for inspiration to add to my own recipe and found this, can’t say I’m not drewling right now.
    In mine, I always used grated fresh ginger, fresh sliced chilies and brown sugar, and no mustard seeds or raisins, but after reading yours I will give it a try tomorrow! Can’t wait.
    Great site you got here btw…

  • Brenda and Audrey

    We’ve looked at this website before for ideas, we lost our internet connection and couldn’t find it again… we’re so glad we have elise now we can continue our fetish for mango chutney WE LOVE IT!

  • Ben

    I am addicted to this chutney


  • Susan

    This looks great and easy enough for me to try. Can you use frozen mango?

  • Wendy

    Very obvious but mango chutney and raita served with crisp popodoms cannot be beaten!

  • Culinary Cowgirl

    Looks like a great recipe. I adore mango chutney…particulary in the simple way of dipping naan into it. However, a friend of mine uses it in her Golden Jubilee Chicken Salad…and that is to die for.

  • Elise

    Hi Barbara, I don’t think a water bath is necessary if you store it in the fridge, but I would eat it up pretty quickly.

  • barbara

    Elise I’d like to try this but I’m not sure about the water bath. Is it necessary if you keep the chutney in the fridge?

    • peter tucker

      this is far to sweet for australian taste so i halved the sugarand upped the spice still sweet though
      regards peter

  • Susan from Food "Blogga"

    Oh, yes, I love mango chutney. I serve it with just about anything: tofu, seafood, pork, stir fries, and grains. I make one with pineapple and curry spices that is delicious with tofu, peppers, and rice. I also make one with lime and cilantro that is great for Mexican dishes.

  • Pille

    Thanks for the recipe, Elise! I’ve had such hard time finding mango chutney here at home, as there’s no market for this. I must keep my eyes open for nice mangoes now.

  • lydia

    Mango salsa with grilled chicken breast or salmon filet is just about perfect. Absolutely perfect is to combine the chutney with cold grilled chicken or salmon, some arugula leaves or baby lettuce, and a bit of mayo spread on some crusty bread. Oh boy.

  • Trig

    Jonathan beat me to it. It’s great stuff, but you only eat it very occasionally. So you always end up with a large jar lurking in the fridge that’s very old. My friends at Café Spice sell a range of chutneys, including this staple, in very small jars. The perfect solution. Otherwise how about getting together with friends, making a batch and sharing it out.

  • jonathan

    I think I’ll have to try Richard Leader’s toasted blue cheese/chutney sandwich. *drool*

    Do tell, Elise…

    If I hadn’t the time, inclination or storage space to preserve this stuff, how long would it last in the fridge, and, is the recipe scale-able (halfsies)? Maybe now I should chuck the jar of Major Grey’s that’s been hiding in the back of the fridge since 2003?

  • Amy

    Tortilla chips with a bit of mango chutney and pepperjack cheese, broiled until the cheese just starts to melt….

  • Rebecca

    Kim U, and anyone who is interested in home canning and preserving, I highly recommend the free, online course available through the National Centre for Home Food Preservation and Georgia University. I just finished it, it’s comprehensive but not over long and covers all the safety issues as well as techniques


  • Tracy27

    I love mango chutney with pork tenderloin or pork chops. Looking forward to giving this recipe a shot.

  • Rebecca

    I LOVE mango chutney and never have Indian food without it. A good spicy curry, rice with peas, raita,naan and mango chutney. Oh yeah.

  • Hannah

    I love mango chutney though I don’t like raw fresh mango.
    We buy the chutney from Trader Joe’s and use it to spice up turkey burgers.

  • mac

    Oh yeah that’s good stuff. When no one is looking I put mango chutney on brie.


  • Steamy Kitchen

    I have never ventured as far as making my own jams/jellies/chutneys. Mine are always store bought. But I would make
    Mango Chutney Basmati Rice
    Think of the beautiful layers of Persian Cherry Rice topped with pistachios – or Moroccan cooked in a tagine with other dried bits of fruit. Something in that style.

  • Mary

    I use a recipe for chutney from the Moosefood Lowfat Favorites cookbook that looks just about like this one. I use it when I make Indian cuisine, but also brush it on chicken halfway through grilling and serve it with pork tenderloin with a side of couscous and a light cucumber salad.

  • Honeybee

    I adore mango chutney, all kinds of chutneys actually and I eat it with virtually anything… My mother’s minted apple chutney with bread and cheese, for instance – unbeatable. I only discovered your blog recently and I love it! Straightforward and all the recipes are great!

  • Richard Leader

    This looks terrific – I’ll give it a go next time I see some reasonably priced mangos

    My favourite thing to do with mango chutney is to put it into a toasted sandwich with blue cheese. Odd, I know, but very nice!