Today, we’re turning everyone’s favorite fruit (surely I’m not alone here?) into homemade mango chutney. So simple, so delicious. Goes with everything on the table, and will taste a lot like the classic Indian condiment.
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Mangoes know no limits. They taste amazing in soups, sorbets, smoothies, detox drinks, and tacos! You name it, and mango can do it 🥭
Why You’ll Love This Recipe
The #01 reason why I love this mango chutney recipe is that it’s so easy to make. All you have to do is chop and toss everything into a pan, then let it simmer for a bit. That’s pretty much it. So if you’re a complete newbie, fresh mango chutney is an easy way to boost your confidence 😉 Plus, it’s great for making ahead!
Best of all, this Indian-inspired mango chutney tastes HEAVENLY; a little sweetness from the mangoes + a spicy, tangy kick from the seasonings. And compared to the store-bought stuff, you’re getting fresher flavor and a much simpler ingredient list. If you're interested to learn more about chutney, we included a resource for you.
Ingredients for Easy Mango Chutney
- Mangoes, of course. Choose ripe & sweet mangoes for the perfect consistency. Super-soft mangoes will break down too soon and can leave you with more of a mango jam than a chunky chutney.
- Neutral oil. I like to add avocado oil, though canola, vegetable, or any other mild-flavored variety can also be used.
- Red onion. You want to use red because they’re sweeter (& milder) than yellow or white onions.
- Fresh ginger. Fresh, fresh, always fresh!
- Seasonings. Nothing too complicated here. Ground cumin, garam masala, Kashmiri chili powder, salt, mustard powder, and turmeric are all I added. Feel free to tweak the quantities to your taste, but I wouldn’t leave any of them out.
- Cinnamon stick. Toss in a full stick because it slowly infuses the chutney. Just remember to remove it before serving.
- Brown sugar. You may want to adjust it depending on your mangoes. If they’re incredibly sweet, you probably won’t want any extra; if they’re a little tart, the full tablespoon helps balance things out.
- Apple cider vinegar. The ingredient that bridges the sweet and spicy flavors.
- Orange juice. Add one tablespoon at the end and taste, then decide whether you want the second. I always do it gradually because mangoes vary so much in sweetness.
How to Make Indian Mango Chutney
1. Sauté the Onions & Ginger
Heat the oil in a medium-sized saucepan over medium heat. Add the red onion and ginger and sauté for 3–4 minutes, until the onion begins to soften.
2. Add the Seasonings & Mango Chunks
Add the cumin, garam masala, chili powder, mustard powder, and turmeric. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
Then mix in the diced mango, cinnamon stick, brown sugar, apple cider vinegar, and salt. Stir until everything is well combined.
3. Simmer and Cook
Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until the mango is tender and the chutney has thickened. As it cooks, gently mash some of the mango with the back of a spoon while leaving plenty of pieces intact for a chunky texture.
4. Finish It Off
Remove the chutney from the heat and discard the cinnamon stick. Stir in 1 tablespoon fresh orange juice. Taste and add the remaining tablespoon if you’d like a brighter, slightly sweeter citrus kick.
Let the chutney cool before serving, and remember, it will continue to thicken as it cools. Serve however you like 💛
Tips & Tricks
I learned this sweet mango chutney recipe from my mom, and we all know moms have a few kitchen secrets up their sleeves. Lucky for you, I got her to spill them 😉
- Use mangoes that are tender and yellow/orange. Green-looking ones will not work.
- Give the spices those 30 seconds in the pan before getting to the mango.
- Cranking up the heat might get you there faster, but it can also make the chutney catch on the bottom, so a low-and-slow simmer should be the goal.
- Stir more often toward the end.
- Hot chutney looks thinner than cooled chutney. You want to take it off the heat while it’s still slightly looser than you want; it’ll thicken as it sits.
- Not a cooking tip, but a fun idea for the holiday season: fill up pint jars with your yummy homemade mango chutney to give your loved ones a delicious gift.
How to Serve Fresh Mango Chutney?
Fresh mango chutney makes for a mouthwatering side dish, as well as a great appetizer when served with veggie or meat accompaniments. But I definitely wouldn’t say that little goes a long way, because my daughter and I finished almost half the jar in a single sitting with the vegan zucchini fritters I made.
This easy mango chutney also pairs perfectly with red lentil curry and naan (or roti). It is equally fantastic served with vegan taquitos for dipping, and you can also try it with…
- Pakoras
- Cheese platters
- Egg sandwiches
- Black bean burgers
Susbtitutions & Swaps
- Fresh mangoes are best, but frozen can be used in a pinch. Tip- Drain off any excess liquid before adding it to the pan.
- You can add maple syrup or coconut sugar instead of brown sugar.
- Ground instead of fresh ginger can work, too.
- If you’re not a fan of orange juice, lemon juice or fresh lime makes a good swap.
Want it less spicy? Cut back on the Kashmiri chili powder.
FAQs
Stored in a clean, airtight jar or container, homemade mango chutney should keep well in the refrigerator for about 1 week.
Drag a spoon across the bottom of the pan. If the chutney takes a moment to flow back into the space, you’re good to go.
It probably just needs a little more time on the stove. Let it simmer uncovered for a few extra minutes so the excess liquid can evaporate.
Ripe and yellow is the key, but to name a few… Ataulfo, Kent, Keitt, Chaunsa.
Either! Serve it warm alongside a freshly cooked meal, at room temperature as a dip, or straight from the fridge. I personally like letting it sit for a little while first to allow the flavors to mingle.
There’s room for preference, but I like mine somewhere in between.
Final Words
Sweet, tangy, spicy, and ridiculously easy; what more could you ask for from a basket of mangoes? If you give the recipe a try, let me know how it turned out in the comments below!
I’m sure you’ll love it 😍
More Indian recipes
Easy Homemade Mango Chutney
Equipment
- 1 sauce pan
Ingredients
- 2-3 large ripe but firm, mangoes; peeled and diced (about 3 cups)
- 1 tablespoon neutral oil
- ½ small red onion finely diced
- 1 tablespoon fresh ginger grated
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri chili powder or mild red chili powder
- ½ teaspoon salt
- ¼ teaspoon mustard powder
- ¼ teaspoon turmeric
- 1 cinnamon stick
- 1 tablespoon brown sugar
- ¼ cup apple cider vinegar
- 1 –2 tablespoon fresh orange juice from about ½ small orange
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the red onion and ginger and sauté for 3–4 minutes, until the onion begins to soften.
- Add the cumin, garam masala, chili powder, mustard powder, and turmeric. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
- Add the diced mango, cinnamon stick, brown sugar, apple cider vinegar, and salt. Stir until everything is well combined.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until the mango is tender and the chutney has thickened. As it cooks, gently mash some of the mango with the back of a spoon while leaving plenty of pieces intact for a chunky texture.
- Remove the chutney from the heat and discard the cinnamon stick. Stir in 1 tablespoon fresh orange juice. Taste and add the remaining tablespoon if you’d like a brighter, slightly sweeter citrus finish.
- Let the chutney cool before serving. It will continue to thicken as it cools.
Notes
- Mangoes: Choose ripe mangoes that are sweet and flavorful but still firm enough to dice. Very soft mangoes will break down more quickly and produce a smoother chutney.
- Chili powder: Kashmiri chili powder gives the chutney beautiful color and mild warmth. Another mild red chili powder can be substituted.
- Cinnamon: A whole cinnamon stick slowly infuses the chutney with warm cinnamon flavor while it simmers. If you don’t have one, substitute ¼ teaspoon ground cinnamon and add it with the other ground spices.
- Orange juice: Add the orange juice after removing the chutney from the heat so its fresh citrus flavor isn’t cooked away. Start with 1 tablespoon and add more to taste.
- Texture: For a chunkier chutney, stir gently as it cooks. For a softer, more jammy consistency, mash more of the mango toward the end of cooking.
- Serving: Serve with warm chapati or naan, alongside curries, with samosas or pakoras, or as part of an Indian-inspired spread.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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