mango chutney

Mango Chutney Recipe

By Swasthi on September 18, 2023, Comments, Jump to Recipe

Mango Chutney is an Indian relish made with fresh mangoes, sugar/jaggery, spices and an acidic ingredient like lemon juice or vinegar. This delicious Mango Chutney tastes slightly tangy, sweet and spicy with a burst of flavors. It is a perfect accompaniment to your grilled snacks, breads, flatbreads, sandwiches and you can actually eat it as such. A small amount of this Mango Chutney also takes your salads to the next level.

mango chutney

One of the joys that summers bring in is the abundance of mangoes. There is a Indian recipe for every kind of mango – ripe, unripe, sweet, tangy and the baby green immature mangoes as well. This Mango Chutney is one of the many ways to enjoy them during the season.

If you love fruit chutney, this is a must try & I’m sure you will turn back to this time and again.

About Mango Chutney

Mango Chutney is a relish made by simmering grated or chopped semi-ripe mangoes with aromatic spices and sugar or jaggery. Little amount of vinegar is added to increase the shelf life and enhance the flavor of the chutney.

While fresh ginger imparts a spicy flavor and invigorating aroma, other spices like cinnamon, cardamoms, star anise and fennel add more sweeter tones. To add heat, Indian red chili powder or flakes and crushed black pepper are used.

If you are keen to keep the color of the mango chutney yellow, use refined sugar and white vinegar.

This recipe can be made without vinegar but it helps to improve the flavors and the Mango Chutney is more shelf stable. If you leave out vinegar, feel free to reduce the spices and sweetener.

We personally love the chunky mango chutney so I prefer to dice them. If you prefer a more mushy chutney, feel free to grate them and reduce the cook time.

More Mango Recipes,
Mango Lassi
Nocook Mango Kulfi
Mango Ice Cream
Mango Smoothie

How to Make Mango Chutney (Stepwise Photos)

Preparation

1. For this recipe I prefer to use semi-ripe mangoes. You can also use full ripe mangoes that are slightly firm but not too soft. Avoid using hard mangoes. The mangoes I use are sweet and tart and are known as totapuri variety. You can also use any other kind including the honey mangoes.

unripe firm mangoes

2. Rinse well under running water and peel them. I’m using 3 mangoes.

peeled mangoes for chutney

3. You may use a food processer to grate or a dicer to dice them to very small pieces (¼ inch). After preparation they weighed about 700 grams (1.5 lbs.).

diced mangoes for chutney

4. Prepare the spices. You will need:

  • 1 gram (2 inches) cinnamon piece (True/Ceylon cinnamon)
  • 4 green cardamoms
  • 1 star anise
  • 1½ tablespoon ginger peeled & grated
  • ½ to 1 teaspoon red chili powder or flakes, adjust to taste
  • 1½ to 2 teaspoon ground fennel (saunf powder)
  • 1½ to 2 teaspoon ground cumin (roasted jeera powder)
  • ¼ to ½ teaspoon ground pepper (optional, to adjust the heat levels)
spices for mango chutney

5. We will need ¾ to 1¼ cup organic sugar (adjust to taste or 1:1 sugar & jaggery). The amount of sugar to use depends on the sweetness of your mangoes.

sugar and jaggery for mango chutney

6. We will need ¼ to ½ cup vinegar. I use apple cider vinegar. But note that your chutney will pick up the apple flavor. If you don’t want the apple flavor use white vinegar. You may use lesser quantity of vinegar if your mangoes are too tart or you don’t intend to preserve it longer. If you reduce the vinegar, cut down the spices and sugar too.

vinegar in a bowl

Make the Chutney

7. On a medium flame, heat 1 tablespoon ghee or oil in a deep pot or Dutch oven. Add the whole spices and let them sizzle for a minute. Add the ginger and saute for a minute until aromatic.

8. Lower the heat and stir in all the ground spices except black pepper.

9. Add the mangoes, sugar, vinegar and jaggery.

10. Increase the heat and bring the mixture to a boil. Cover and cook on a medium heat until the mangoes are tender. This step takes me about 25 minutes. But do not rely on the timings mentioned, that’s just an approximation. It may take longer or lesser time depending on the kind of cookware. If you use grated mangoes, it will finish even faster.

11. Turn off the heat when the mango chutney is slightly runny & stir in little salt. It will become thick after cooling down. Overcooking at this stage is going to caramelize the sugar and make the mango chunks/gratings chewy.

Taste test before turning off the stove. If you feel it is still too tart for your liking, you may add more sugar and cook further until it dissolves. You can also adjust the spice level here and add black pepper.

If you want you may mash the chutney with a masher.

12. This is how it should look after cooling down.

Cool completely before storing in a glass jar.

mango chutney recipe

Related Recipes

Recipe Card

mango chutney recipe

Mango Chutney Recipe

Mango chutney is a delicious sweet spicy and tangy relish you can serve over bread, parathas, tortillas, snacks, tikka, kebabs & even with grilled meat dishes.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings20 servings (600 ml Jar)
AuthorSwasthi
Diet : Gluten Free, Vegan

Ingredients (US cup = 240ml )

  • 700 grams (1.5 lbs.) mangoes (partially ripe, slightly firm, after preparing, 3)
  • 1 tablespoon oil (or ghee) (refer notes)
  • 1 gram (2 inches) cinnamon piece (True/Ceylon cinnamon)
  • 4 green cardamoms
  • 1 star anise
  • tablespoon ginger peeled & grated
  • ½ to 1 teaspoon red chili powder or flakes, adjust to taste
  • 1½ to 2 teaspoon ground fennel (saunf powder)
  • 1½ to 2 teaspoon ground cumin (roasted jeera powder)
  • ¾ to 1¼ cup organic sugar (adjust to taste or 1:1 sugar & jaggery)
  • ⅛ to ¼ salt (optional, adjust to taste)
  • ¼ to ½ teaspoon ground pepper (optional, black pepper powder)
  • ¼ to ½ cup vinegar (read notes)


Instructions

How to Make Mango Chutney

  • Rinse mangoes well under running water and peel them. Grate them using a grater or a food processer or dice them to ¼ inch cubes.
  • Heat oil or ghee in a pan and add cinnamon, cardamoms & star anise.
  • When they begin to sizzle add the ginger & fry for a minute. Lower the flame and quickly stir the red chilli, cumin powder, fennel powder.
  • Add mangoes, sugar/ jaggery and vinegar. Increase the heat and bring this to a boil.
  • Stir and cook covered on a medium heat until the mangoes turn tender & mushy. Open the lid and cook further until it turns slightly thick yet runny. (check picture in the post). The chutney turns thick upon cooling.
  • Add salt and mix well. Taste test and add more sugar, chili, salt and pepper if you want. If you add any more sugar simply cook further until the sugar dissolves and cooks for a few mins longer.
  • If you want you may mash the chutney with a masher.
  • Overcooking at this stage caramelizes the sugar and makes the mango chunks chewy. So avoid that.
  • Cool the mango chutney completely and store it in a clean dry glass jar.
  • Serve as a side with grilled appetizers, sandwiches, bread or with chips.


Notes

  • Nutrition values are per serving (2 tablespoons).
  • Avoid using hard mangoes as the mango gratings/cubes can turn chewy.
  • To get a bright yellow color, use refined sugar and white vinegar. Avoid jaggery and do not overcook the chutney.
  • You may cut down the quantity of vinegar to half if you don’t intend to preserve this for long. If you reduce vinegar, cut down the sugar and spice levels too.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Mango Chutney Recipe
Amount Per Serving
Calories 60 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Trans Fat 0.003g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 31mg1%
Potassium 71mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 12g13%
Protein 0.4g1%
Vitamin A 396IU8%
Vitamin C 13mg16%
Calcium 9mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Mango Chutney Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Comments

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My husband often buys mango chutney from Indian stores and we love it. I am looking forward to try this recipe. Would unripe green mangoes work? All I have is that and can I omit star anise?

5 stars
Hello Swasthi,
Thank you for the lovely recipe. We made this mango chutney in the instant pot. 5 mins high pressure & it worked out so well. My mangoes were almost ripe and sweet so had to use half cup vinegar. I am so thrilled because this is the first time I am cooking with mango.

I cannot find any information about green mango hot and cook , mango chutney

Please share Indian savory spicy mango chutney with coconut

5 stars
Hands down the best mango chutney! Like the other reviewers said my house smells amazing. A great flavor profile and the trick is not to use overripe and too soft mangoes. Made a large batch to share as New Year gifts. Took me 5 hours and it was worth the effort. For those who want to can this, fill up the chutney leaving half inch headspace in the sterilized jars and water bath for 15 minutes. This goes to my favorite recipes. Thank you!

5 stars
Turned out amazing. Star anise is the super star of this chutney. My house smells divine!!! This goes to our Christmas menu along with your tangi kababs and tikka masala. Thank you thank you

Delicious mango chutney! I used a mix of partially and fully ripe Thai mangoes. Didn’t cut down the vinegar and my family loves it. Going to serve it with chicken kababs and yellow rice. Thank you

5 stars
This mango chutney was a hit in my home. Mine were not so firm and almost ripened so had to cut down the sugar. Thank you.

Hello Swasthi, I am wondering if you know the recipe for making coconut and green mango chutney (kobbari mamidi kaya pachhadi). This is usually made in the early days of mango season and tastes very good when you eat it with rice. Popular in west Godavari district. May be in other parts of AP also. Please do share if you know the recipe for making this chutney.
Thanks
Rom

Swasthi, thanks very much. I will look this recipe sometimes whenever you have time to post it.

5 stars
Please could you advise how long it can be stored for

5 stars
We had plenty of mangoes fallen from our trees. We made this mango chutney and your mango pickle. Both turned out great. We left the mango pickle to age for better flavors. I had a mango chutney recipe from a European lady and we had been making that for many years. Your recipe uses many spices so the chutney acquires many delicious and complex flavors. This mango chutney is our new favorite, doubled the vinegar and salt. Turned out delicious. We have been enjoying this in burgers, salads and wraps. Thank you. Bookmarking this page!

5 stars
Thank You! Love this! Made a small batch with 2 mangoes and vanished in no time. My family thinks it is a dessert!!! Enjoyed it in burgers, sandwiches and kati rolls

5 stars
Thank You. Was delicious but had to up the chilli

5 stars
Delicious mango chutney! Anyone who wants to can this should use 1/2 cup vinegar and over 1 cup sugar. I made a large batch and it took me around 3 hours. Didn’t change a thing including the spices. Thank you

5 stars
Oh wow, this mango chutney is absolutely delicious and so easy to make. I added a few red chilies and it was yummy. Made a small batch with your chicken kebabs and turmeric rice. The meal worked like a treat. Thank you once again for the amazing recipes.

Hello,

Can you water bath this chutney for long term preservation?

Also, is the spice level for Indian or Western palates? Being in a mixed marriage that will let me know to make one batch or two. HaHa

f

5 stars
I made it tonight and a lot of it is already gone! Tasty and easy. Going to make it again.

I take it we sterilize the jars and put the chutney when the jars are hot prior to sealing them?

5 stars
hi Ken,
I do a lot of canning. checked with Swasthi for her recommendations but she has never done it.
I follow Healthy Canning and USDA recommendations. I use bottled lemon juice since it is a controlled item and would water bath it for 10 minutes.
hope this helps.
You no longer have to sterilize jars if under 10 minutes and never heat up lids.
Florence coutts