Mango Chutney


Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb

Photography Credit: Elise Bauer

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.

This chutney is spicy from 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.

How to use 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?

Mango Chutney Recipe

  • 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)

Special equipment:

  • 6 8-ounce canning jars


1 Make sugar vinegar syrup: 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.

3 Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.)

4 For shelf stable storage, 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. (See more useful information on water bath canning here.)

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Mango Chutney

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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127 Comments / Reviews

No ImageMango Chutney

Did you make it? Rate it!

  1. Alexis

    I plan on making this chutney but have a question. I have fresh mangoes do the mangos need to be green, half ripe, or ripe?

    Show Replies (1)
  2. Hannah

    Awesome recipe!!
    I couldn’t find golden raisins so I used chopped apricots. I reduce the sugar a tiny bit (because my mangoes were super sweet) and I added a dash of cinnamon. I also used apple cider vinegar because I like the taste.

    And this was BOMB. I made the mistake of cutting the recipe I half. Three 8-ounce Jars sounds like a lot but not with this stuff!! I had a Samosas party and this was the first chutney to be finished. But you could put it on anything!! Toast, rice, pita, I even had some on a burrito with leftover samosa ingredients. TOO GOOD.


  3. Vdrako

    Great recipe… i only substituted the crystallized ginger for fresh since i didn’t have crystallized and added a few cloves. I wish I would’ve made a bigger batch because I used it to make a mango chutney chicken and coconut rice annnnnd… it’s all he’s eaten the past 2 days


  4. James

    I added ginger and clove…much improved flavor and like my mother made. I’ve also made it with cardamom with excellent results.


  5. [email protected]

    I have made this dish many times and my teenagers gobble it up! I use cream at the end because when I printed this recipe off many years ago, that is what it called for. This is the first time I used canned mangos (because I I couldn’t find fresh ones). I used a 15 ounce can and it had a little more liquid than normal but the rice soaked it up and it was delicious! Definitely a family favorite!


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