Mango Chutney

CondimentChutneyMangoRelish

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

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)

Special equipment:

  • 6 8-ounce canning jars

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, 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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153 Comments / Reviews

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Did you make it? Rate it!

  1. Jordan

    I followed this recipe to the T and for some reason it is VERY watery. Will it stiffen up in the jar once its cooled?

    Show Replies (1)
  2. Theresa

    This is delicious on everything.
    My husband asked me to make another batch just to dip his toast and crackers. Love it thanks

    xxxxxyyyyy

    Show Replies (1)
  3. Michele

    Absolutely delicious. I did add a little more red pepper flakes to give it some kick.

    xxxxxyyyyy

  4. Will Graham

    how long does the chutney last in the fridge after you open it?

    Show Replies (1)
  5. Gail

    I’m excited to try this but am a little worried it will not be as spicy as I would like–what would you recommend

    Show Replies (1)
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