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Mango Chutney

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

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Elise Bauer
Updated May 28, 2021
Elise Bauer
Mango Chutney
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.

Mango Chutney in a canning jar with a spoon
Elise Bauer

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

Prep Time 15 mins
Cook Time 60 mins
Total Time 75 mins
Yield 6 (8 ounce) Jars

Ingredients

  • 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)

Method

  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:

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

    How to make mango chutney
    Elise Bauer
    cook mango to make chutney
    Elise Bauer
  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.)

Mango Chutney
Elise Bauer