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spoonful of chunky homemade mango chutney with tender fruit and warm Indian spices

Easy Homemade Mango Chutney

Make this homemade mango chutney with juicy mangoes, warm spices, and a tangy kick. Easy, delicious, and ready to pair with anything!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 63kcal
Author: Shayne J

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

  1. 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.
  2. Chili powder: Kashmiri chili powder gives the chutney beautiful color and mild warmth. Another mild red chili powder can be substituted.
  3. 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.
  4. 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.
  5. 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.
  6. Serving: Serve with warm chapati or naan, alongside curries, with samosas or pakoras, or as part of an Indian-inspired spread.
 

Nutrition

Serving: 70g | Calories: 63kcal | Carbohydrates: 11.7g | Protein: 0.6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Sodium: 147mg | Potassium: 125mg | Fiber: 1g | Sugar: 10g | Vitamin A: 675IU | Vitamin C: 24mg | Calcium: 10mg | Iron: 0.1mg