BEST Mango Chutney

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Prep time: PT15M

Cook time: PT60M

Total time: PT75M

Rating

4.94 stars (207 reviews)

Mango Chutney

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
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
5 large mangoes ((about 300 grams each), peeled and diced; can substitute around 1500 grams frozen mango)
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. For best results let the chutney sit for a few days before using to allow the flavors to develop and mellow. 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.

Stacey on 2026-08-18 (5 stars):
Tried this and have gotten raving reviews! Hubster loves, loves, loves it. Made a jar for my daughter and SIL and he said it was “better than O’Charley’s” and have been asked to make it by the gallons. They’ll even provide jars. 🤣
Al Brunker on 2026-07-15 (5 stars):
"G,day Kimba" have a lot of frozen left over KP mangoes from last season, so i had a crack at your chutney used all ingredients,only changed to apple cider vinegar instead? turned out a bloody ripper recipe! totaly right about nigella going to smash out a big batch soon.
GIJayne on 2026-05-27 (5 stars):
MiL loves mango chutney, so I decided to make some jars for in Christmas hampers, for my family. Oh, wow, we were not expecting this! Fantastic, complex flavours; I added the nigella seeds, and they make a _huge_ difference. There won't be any shop-bought rubbish in any of our houses anymore. Thank you for a fabulous, easy-to-make recipe. ps. I make double quantities and can them in a water bath - dead simple.
Fatima Hansson on 2026-05-22 (5 stars):
I ended up having to double the spices and halve the sugar, as I like a bit more flavour. But the base recipe is very very good. Some of us will have to cook a bit longer than the hour to get desired consistency if reducing the sugar but it’s well worth it - still very sweet and delicious. Thanks for the recipe no need to reply