This simple mango chutney recipe is sweet, tangy and an ideal counterpoint to rich, spicy dishes like curry and samosas. Made with a handful of ingredients, it comes together easily on the stovetop and tastes far better than most store-bought condiments.
If you’re new to Indian flavors, give them a few tries—many people need several tastings before they fully appreciate complex spice combinations. For me, it only took one spoonful to fall in love with this chutney. It paired perfectly with a spicy samosa pie I served to guests and quickly became a staple condiment at my table.
What Goes With Mango Chutney?
Mango chutney is versatile. Use it as a condiment, a sandwich spread, a glaze, or even a dessert topper. Consider these serving ideas:
- Spread mango chutney on sandwiches with leftover turkey or chicken for a bright, sweet contrast.
- Add it to a grilled ham and cheese for a tangy-sweet twist.
- Top crackers with chutney and a mild cheese for an easy appetizer.
- Spoon a little over pork chops or grilled chicken to complement savory meat.
- Mix a bit of chutney with curry powder and mayonnaise to make a flavorful potato or chicken salad dressing.
- Serve a small scoop atop vanilla ice cream for an unexpected but delicious dessert.
How to Cut Mangoes
- Stand the mango on your cutting board with the stem end down. Place the knife about 1/4″ from the widest center line and slice down to remove a mango “cheek.” Repeat on the other side; the remaining center contains the seed.
- On each cheek, cut parallel slices into the flesh without cutting through the skin. Turn the cheek and cut a second set of parallel slices to form a checkerboard pattern.
- Scoop the mango cubes out with a large spoon or turn the cheek inside out by pushing the skin up from underneath and scrape the chunks off with a knife or spoon.
How to Make Indian Homemade Mango Chutney
- Combine all ingredients in a saucepan and bring to a boil. Reduce the heat as the mixture softens and begins to bubble. Stir frequently and break up the mango chunks with a wooden spoon.
- Simmer until the mixture thickens and most of the mango has broken down, leaving a few intact chunks—about 30 to 40 minutes depending on chunk size.
- Store the chutney in a sealed container. Refrigerate for use within two weeks, freeze for longer storage, or ladle into jars and process in a boiling water bath to preserve for up to six months.
Indian Homemade Mango Chutney Recipe
Ingredients
- 1 onion, chopped
- 2 mangoes, chopped into chunks
- 1 tablespoon grated fresh ginger
- 6 tablespoons white vinegar
- ½ cup brown sugar
- ¼ teaspoon ground cloves
- ¼ cup raisins
- ½ cup water
Instructions
- Combine all ingredients in a saucepan. Bring to a boil, then reduce the heat as the mixture softens and begins to bubble.
- Stir often, breaking up the mango chunks with a wooden spoon, until the mixture thickens and most of the mango has broken down, leaving a few intact chunks—about 30 to 40 minutes depending on chunk size.
- Transfer the chutney to a sealed container. Refrigerate for use within two weeks, freeze for longer storage, or ladle into jars and process in a boiling water bath to store for up to six months.
How to cut the mangoes
- Stand the mango stem end down. Slice about 1/4″ from the widest center line to remove each cheek, leaving the seed in the middle.
- Score the flesh in parallel lines without cutting the skin. Turn and score again to create a checkerboard.
- Scoop the mango cubes out with a spoon or invert the cheek and scrape the chunks off the skin.
Notes
Free tip:
Substitute fresh ginger with ¼ teaspoon ground ginger. Add one small minced garlic clove if you like a garlicky depth.