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BEST Mango Chutney

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Our readers RAVE about this mango chutney recipe!  Fresh, vibrant, and absolutely BURSTING with flavor, you’re going to love this versatile and wonderfully delicious condiment!

mango chutney recipe best authentic traditional Indian

As a huge Indian food fan I love exploring and creating a wide range of chutneys out of fruits, nuts, vegetables and a whole host of spices.  This mango chutney recipe is one of our very favorites.

Chutney dates back to 500 BC.  Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick.  In other words, finger-lickin’ good!

How to Make Mango Chutney

Ginger, garlic and red chilies are sauteed in oil and then cumin, coriander, turmeric, cloves, cinnamon and cardamom are added to coax out their robust flavors.  Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction.

What Are Nigella Seeds?

Another spice that is in this recipe is nigella, which comes from an annual flowering plant native to south and southwest Asia.  Other names for it include black cumin, onion seed and kalonji.  It’s hard to describe the flavor of nigella.  Wikipedia describes them as “a combination of onions, black pepper and oregano, with a bitterness like mustard seeds.”

The flavor is really unlike anything you’ve tasted before.  It’s fantastic!  I love to use it at every possible opportunity when I make Indian or Middle Eastern foods.  It’s wonderful in curries and it positively transforms breads and potatoes.

Nigella is also commonly sprinkled on naan bread in India and is a wonderful spice to use in any “carb-based” dish.  It adds an incredible flavor dimension to this mango chutney.

How to Use Mango Chutney

This mango chutney is sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of Indian cuisine (for example, I love to add it to my curry sauces for a touch of sweetness – SO good!)

Here are three recipes using this chutney:

Mango Chutney Recipe

Let’s get started!

Over medium-high heat, heat some vegetable oil in a medium stock pot and saute the garlic, ginger and some diced red chilies for about a minute.

Add the spices and saute for another minute.

cooking garlic ginger spices

Add the chopped mangoes to the pot.

Add the sugar and salt.  Add the white vinegar.

Stir up the mixture and bring to a boil.  Reduce the heat to medium-low and continue on a steady simmer for one hour.

adding fruit and sugar to pot

After an hour of simmering.  Depending on how finely you diced the mango, you can either leave it as is, or you can use a potato masher or blender stick to mash up some of the larger pieces.

After a bit of mashing.  Stored in jars in the fridge this chutney will last up to at least two months.  You can also freeze it for several months.  For long-term storage, can it in airtight jars:  Pour the mixture directly into sterilized jars and process in a water bath for 10 minutes.  Let sit undisturbed for 24 hours then store jars in a dark, cool place.  Will keep for at least a year.

cooking down the fruit

For long-term storage you can also can this mango chutney.  I always make a double batch of this and can it so we can enjoy it all year long.

Canning Instructions:

Pour the mixture directly into sterilized jars and process in a water bath for 10 minutes.  Let sit undisturbed for 24 hours then store jars in a dark, cool place.  Will keep for at least a year.


mango chutney recipe best authentic traditional Indian

For more delicious Indian recipes be sure to try our:

mango chutney recipe best authentic traditional Indian

BEST Mango Chutney

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
4.96 from 142 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course condiment
Cuisine Indian
Servings 80 tablespoons
Calories 24 kcal


  • 1 tablespoon cooking oil (neutral tasting)
  • 2 teaspoons fresh ginger , finely minced
  • 2 cloves garlic , finely minced
  • 1 red chili , sliced (optional: remove seeds and membrane for less heat)
  • 2 teaspoons whole nigella seeds (optional but HIGHLY recommended for incredible flavor)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4-5 large mangoes (about 250-300 grams each), peeled and diced
  • 2 cups white granulated sugar
  • 1 cup white vinegar


  • Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  • For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.
    Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.
    This makes roughly 2 1/2 pints of mango chutney.


Serving: 1tablespoonCalories: 24kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 19mgFiber: 1gSugar: 6gVitamin A: 117IUVitamin C: 5mgCalcium: 1mgIron: 1mg
Keyword Mango Chutney
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet March 9, 2013


kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating

4.96 from 142 votes (48 ratings without comment)


  1. first attempt. really wish I had the exact ingredients. but it sure zinged up the ham steak. going to try it with some grilled shrimp. thank you for the recipe.

  2. Hi, just thinking of using this recipe for rhubarb chutney instead of mangoes, I have an abundance of rhubarb, trying To use up, any suggestions on how this recipe would work with rhubarb, thanks.

    1. Hi Jim, this recipe calls for 4-5 mangoes at 250-300 grams each, so you can use the equivalent weight in rhubarb and just follow the recipe as written. I’ll be curious to hear how it goes, please let us know! :)

    1. Hi Carol, I haven’t tried this with honey so I can’t comment from experience how well the chutney will thicken/congeal with the honey. If you try it I would use less honey though as it is much sweeter than sugar.

  3. Hi, could you add the teaspoon quantities for the spices? I don’t have a set of scales that can measure in 0.5g!

    1. Hi Helen, to the right of the list of ingredients you’ll see buttons for “US Customary” and “Metric”. Click on “US Customary” and it will give you those measurements in teaspoons.