Chutney is very easy to make! This sweet mango chutney recipe balances sugar against white vinegar, so it lands spicy, sweet and tangy all at once rather than tipping into jam. Perfect for meats, sandwiches, and cheese boards. It involves little work and keeps for a few weeks. It is a must-make when seasonal mangoes are abundant.
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Easy homemade condiment
I'm a fan of homemade condiments and sauces. And stone fruit.
Some might say I'm also a huge fan of chutney. Whenever I make this recipe, it doesn't last long, so there's truth in that.
This recipe is even easier than our beloved peach chutney recipe or the hot and popular red chili jam because it has fewer ingredients to peel and chop, but it's still as good!
If you're wondering about mango chutney taste, it's sweet from the sugar and tangy from the white vinegar, with warm spice from cumin, coriander, cardamom and cinnamon underneath and a little heat from the red pepper flakes.
This is an old-fashioned mango chutney recipe in the truest sense: whole cumin, coriander and cardamom seeds, a sugar and vinegar base, and a slow 45-minute simmer that does the work for you. Nothing here is a shortcut version. The only thing I insist on is chopping the mangoes small, so the finished chutney is easy to eat on a sandwich or a cheese board. Total time is an hour, and it keeps for a few weeks.
What to eat with chutney
- Grilled or roasted meats: pork, chicken, turkey, and lamb.
- Cheese: serve it with warm brie or goat cheese on toast, in a cheese quesadilla, on grilled cheese, or as part of a cheese board with crackers.
- Sandwiches and wraps: use chutney as a spread to add flavor.
- Charcuterie board: include mango chutney in a bowl as one of the condiments, along with cured meats like prosciutto, salami, ham or other deli meats of your choice.
FAQ
Technically, you can. But if you let the flavors mellow and meld for a few days, it will be tastier. I also like to eat it at room temperature; I find that the flavor is better appreciated than when eating it straight from the refrigerator.
Yes, it does. Similar to homemade jam, the juices and syrup that form with the sugar will thicken as they cool, so you remove them from the oven while they're still pretty fluid.
Spices are essential
There is no chutney without spices. They are a huge part of the success of the recipe.
But the truth is that we have to adapt it to our palate. If there's a spice that you don't like, go ahead and omit it. You might even find a way to make this recipe taste better.
That said, I personally find that ginger, cumin, coriander and red chili flakes are quite essential. They all add a distinct quality that makes this mango chutney a stellar recipe.
How to choose mangoes
Mangoes are typically in season during the spring and summer months.
If unripe, you can let mangoes ripen at room temperature, and once ripe, they can be stored in the refrigerator to maintain freshness.
- Color: the most common mango variety typically has a mix of red, yellow, or orange hues.
- Firmness: gently squeeze the mango; it should yield slightly under pressure.
- Smell: it should have a sweet, fruity aroma near the stem.
- Texture: the skin should be mostly smooth without dark spots or blemishes.
How to cut mangoes
Mangoes are oblong with a pointy end and a large core or seed that makes up about half of the fruit. You can peel it first or not. I don't as the juice makes it messier.
- Wash and dry the mango first.
- Position the mango vertically with the stem end facing up and the pointy end facing away from you.
- With a sharp kitchen knife, cut along one side. You will have to try until you can make a clean cut that goes all the way down. Cut both sides or cheeks.
- Then, cut the remaining sides, avoiding the core, and slicing as close to the seed as possible. Peel the skin off the slices and cut into smaller pieces if desired.
- To remove the flesh from the large pieces or cheeks, place them on the cutting board with the flesh facing up. Use a knife to score the mango flesh in a grid pattern, making vertical and horizontal cuts without piercing through the skin. Invert the mango cheek by pressing from the skin side, pushing the scored pieces outward to create a hedgehog-like appearance. Use a spoon or knife to scoop out the mango cubes. Here is a video with step-by-step instructions on how to cut a mango.
⭐️ Vintage Kitchen Tip
Make sure the pieces of fruit are small, so they don't have to be cut when eating it. And remember chutney thickens a lot as it cools down, similar to jam, so remove it while it's still fluid.
How to test chutney for doneness
- Cold plate test: Spoon a little chutney onto a chilled plate and refrigerate briefly, 2-3 minutes. It should be thick and hold its shape without being stiff.
- Wrinkle test: Place a small plate in the fridge halfway through the cooking. When ready to test, spoon a teaspoon onto the cold plate. Let it sit for 30 seconds or so. Push your finger through the chilled chutney. It should wrinkle slightly and leave a clear track.
Storing chutney
Is it safe to can this chutney recipe?
This specific recipe hasn't been tested as a canning recipe. Canning safety depends on the exact balance of acidity, sugar, fruit, solids, consistency, and processing time. You can read this article about preserving and canning chutney from the NCHFP.
Refrigeration
Truth is, I eat it in a few weeks, so I keep it in the fridge in a jar. For longer storage, you can use sterilized jars and can it as explained below.
Sterilizing jars in the oven: I wash glass jars and put them in the oven for about 15 minutes at a medium temperature, around 325°F/160°C.
Lids: I boil them while the jars are in the oven.
Take the jars out and pour in the hot chutney. Put on the lids while still hot, but don't tighten them at this point. Half-screw them until the chutney has cooled down. My mother also covers the top with a piece of wax paper before adjusting the lids. I don't do it normally, but my grandmother used to do that, so she also does. She says it helps to keep it longer.
Keep in the refrigerator.
Freezing chutney
- Let it cool down and fill freezer-safe containers. It keeps for a few months. Defrost in the fridge or at room temperature. The texture might not be exactly the same, but it's a great alternative for longer storage.
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Easy Mango Chutney Recipe (Sweet and Spicy)
Ingredients
- 3 fresh mangoes, medium ripe
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ¼ teaspoon red pepper flakes, or chili flakes
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ⅛ teaspoon cardamom seeds
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup sugar, white, brown or a mix
- ½ cup white vinegar
Instructions
- Peel and cut 3 fresh mangoes into small cubes.
- Heat 1 tablespoon vegetable oil in a medium skillet and add 2 teaspoons minced garlic and 2 teaspoons minced ginger. Stir for a minute and add ¼ teaspoon red pepper flakes and seeds (½ teaspoon cumin seeds, ½ teaspoon coriander seeds and ⅛ teaspoon cardamom seeds). Stir for another minute, until fragrant but not browned.
- Remove from the heat and add ⅛ teaspoon ground cinnamon and ¼ teaspoon salt. Reserve.
- Bring ¾ cup sugar and ½ cup white vinegar to a simmer in a medium saucepan or pot, stirring until completely dissolved.
- Add the mango and spice mixture. Stir and cook for 45-50 minutes on low heat until the mango is soft. If you want a smoother mixture, it might take longer to reach your desired consistency. Don't let the liquid evaporate completely. Add a tablespoon of water if needed.
- Transfer the mango chutney to a shallow dish and let it cool. Put it into jars and refrigerate them for a few weeks, or serve immediately. This recipe hasn't been tested for canning.
Notes
Which vinegar is best for a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red or white wine vinegar, malt, and champagne vinegar (it's lighter in taste). Small batch recipe: You can easily make half the recipe. It will take less time to thicken, about 20 minutes, so finely chop everything to make sure it softens as it should. Onion: You can add ¼ cup chopped yellow onion together with the garlic and ginger.
Darlene says
I made this recipe for a bacon wrapped chicken appetizer. I used apple cider vinegar and white sugar. I used a mortar and pestle to grind up spices a bit. Plus removed the cardamom seeds when done. I also used frozen mango. I cut back on the pepper flakes, it was for a larger gathering and wasn't sure on people's preferences. Nothing left, everyone enjoyed it. I have added to my recipe collection. Thank you for sharing.
Paula Montenegro says
Thanks for the feedback Darlene!