My homemade Mango Chutney recipe is the easiest way to transform fresh mangos and warm spices into a versatile condiment you'll reach for again and again. Serve it with chicken, pork, or lamb, spoon it over baked brie or cream cheese, in a sandwich, or as a dipping sauce. The options are endless!
One Bite or Mango Chutney and You’ll Want It on Everything
Mango Chutney is one of those condiments that elevates any dish. This homemade recipe is so much better than anything you'll find in a jar at the store, and once you have a batch in your fridge, you'll start finding excuses to put it on everything. Trust me, I put this on grilled chicken, pork tenderloin, lamb, baked brie, spooned over cream cheese and served with crackers, on my charcuterie board, as a dip with pita bread, or even add a spoonful to my chicken salad. In Sri Lanka we noticed it's served with EVERY curry, rice and dahl meal. It's so versatile, delicious and easy to make.
Try more homemade sauces, like Ranch Dressing, Salsa, Mango Salsa, Peach Chutney, Teriyaki Sauce, BBQ Sauce, and Homemade Pancake Syrup!
How to make Mango Chutney:
Prep Mango: Peel and slice your mango into small pieces, ready my tips here for how to cut a mango!
Saute: Add onion and bell pepper in a skillet with oil then add ginger, garlic, and spices. Toss in the diced mangoes, sugar, and vinegar then simmer for 40 minutes to 1 hour.
Mash: Use a potato masher to mash the homemade chutney for a smoother consistency (optional). If you love this recipe, try my peach chutney too!
Mango Chutney
Equipment
Ingredients
- 1 Tablespoon canola oil
- 2 teaspoons fresh ginger , finely minced
- 2 cloves garlic , minced
- ½ cup red onion , finely chopped
- ½ cup red bell pepper , finely chopped
- 1 fresh red chili , seeds and veins removed OR ¼ to ½ teaspoon crushed red chili pepper flakes, to taste
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 4 large mangoes* , peeled and diced
- 1 1/2 cups granulated sugar
- 1 cup apple cider vinegar , or white vinegar
Instructions
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Dice mangos (here’s my resource for how to cut a mango) into very small pieces.4 large mangoes*
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Sauté veggies: Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.1 Tablespoon canola oil, ½ cup red onion, ½ cup red bell pepper
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Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt then sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.2 teaspoons fresh ginger, 2 cloves garlic, 1 fresh red chili, 1 ½ teaspoons curry powder, ¼ teaspoon salt, 1 ½ cups granulated sugar, 1 cup apple cider vinegar
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Simmer: Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.
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Store in the fridge for 1-2 weeks, frozen for months, or canned chutney (see instructions in notes) can be stored in the pantry up to a year.
Video
Notes
- with Meat dishes (chicken, lamb, pork).
- As a glaze or marinade for chicken.
- Over Baked Brie or spooned over a block of cream cheese, with crackers for dipping, just like we do with our Jalapeño pepper jelly.
- Add a scoop to chicken salad for sandwiches or spread on sandwiches or in a chicken gyro.
- As a condiment for your favorite Indian foods
- With homemade Pita Bread.
Nutrition
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I originally shared this recipe May 2021. Updated February 2024 and April 2026.
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