This Indian homemade mango chutney is a classic condiment made with fresh mangoes and aromatic spices. Sweet, tangy, and a little spicy, it tastes just like the mango chutney served with poppadums in your favourite Indian restaurants in the UK. Perfect with Indian vegetarian curries or Indian vegetarian ppetisers, it's a must for anyone who loves Indian cuisine.
This homemade mango chutney is one of my favourites to make. It’s full of flavour and comes together easily in about an hour. I love how it has the perfect balance of sweet, spicy, and fruity flavours that make every spoonful so delicious.
So many of you have tried this recipe and told me it tastes just like Geeta’s Premium Mango Chutney. Maybe even better!
What I love most is that I can make a big batch and store it for several months or even up to a year. So there’s always a jar ready to enjoy with Yogurt Mint Sauce, Red Onion Chutney and poppadoms. How about adding to your next curry night?
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Below is a picture of pot of mango chutney simmering on my stove top.
Why You’ll Love This Mango Chutney Recipe
- Adjust the spices and sweetness to make your mango chutney as mild or as spicy as you like. You have the complete control!
- Free from preservatives and additives, so you know exactly what’s in it.
- Budget-friendly: Much cheaper than UK's popular Gita's mango chutney and perfect for making in larger batches.
- Great way to use ripe mangoes: A tasty way to reduce food waste and enjoy fresh seasonal fruit.
- Vegan and vegetarian friendly
- Long shelf life: Keeps well for months when stored properly.
- Perfect edible gift: Ideal for Diwali, Christmas, or any festive occasion.
Tips to Make the Best Mango Chutney
- My secret to the best-tasting mango chutney: Simmering chutney uncovered on low to medium heat instead of boiling it on high flame. This will stop it from burning and losing its flavour. I've made this mistake ones- Don't cook covered to speed up the process.
- Stir often: Stir the chutney every 8–10 minutes to stop it from sticking or caramelising. This helps keep its bright colour.
- Use freshly ground spices: Roast the whole spices in a dry pan and then powder them. Freshly ground spices give a stronger aroma and better flavour.
- Keep the colour bright: To keep the yellow colour, add cinnamon and cloves as whole spices instead of powder. You can also tie them in a small piece of cloth and remove it later.
- Choose ripe mangoes: Use fresh, ripe mangoes that are soft to touch and have a nice smell for the best flavour.
- Adjust the taste: You can make the chutney sweeter or spicier to suit your taste.
- Store properly: Pour the chutney into sterilised jars and seal them tightly. It will last well at room temperature until opened. After opening, store it in the fridge and use within 2–3 weeks.
Ingredients & Substitutions
- Mango - Use ripe but firm mangoes for making mango chutney. This will ensure the perfect balance of sweetness and texture in the chutney. Have you unripe mangoes instead? - Try my Raw Mango Chutney If you have plenty of ripe ones make homemade mango puree and use it for later.
- Garlic - Always use fresh garlic instead of garlic puree, or garlic powder for an authentic taste.
- Ginger - Use fresh ginger in the recipe. It will make all the difference in the final taste of the chutney.
- Spices - I use a combination of ground spices and whole spices. Together these spices will enhance the taste and aroma of the chutney. Fenugreek seeds, cumin seeds, coriander seeds are pickling spices used in Indian pickles. My mango chutney uses these fragrant spices to make delicious chutney. If you don't have fenugreek seeds, leave them out.
- Vinegar - I prefer white wine vinegar in this recipe. It adds a tangy flavour to the chutney that complements the sweetness of the mango.
- Sugar - To sweeten the chutney, use white sugar. The amount can be adjusted to taste.
- Salt - Add salt to taste to balance out the sweetness and bring out the flavours of the other ingredients.
How to make Authentic Indian Mango Chutney ? Step by Step
To make Indian mango chutney, start by dicing the mangoes, mince the garlic, grate the ginger and set side.
Then, toast fragrant spices and powder them. Set aside the powdered spices.
Next, add vinegar and sugar to a pan and cook them until the sugar dissolves. Then, add fresh ginger, garlic, nigella seeds, cinnamon stick, cloves, turmeric, red chilli powder, the powdered spices, and diced mango chunks.
Cook the mixture uncovered over low to medium heat for 40-50 minutes until it thickens. Be sure to stir it every 5 minutes to prevent burning. If you like, you can mash them gently with spatula or potato masher.
When the chutney has thickened, transfer it to mason jars or pickling jars and seal them while the chutney is still hot. The chutney will keep well for at least a year if stored properly.
Serving Suggestions
- Pair this homemade mango chutney with a variety of appetisers or alongside Indian Mint Sauce, Cold Onion Chutney and poppadoms for other serving ideas.
- Consider spooning a tablespoon of this chutney into your paneer curry or Indian tarka dal for a tasty twist.
- You can also use this versatile chutney as a spread for sandwiches or a condiment for roasted vegetables or grilled meat.
Storing
- In the fridge:Once you’ve poured the hot mango chutney into sterilised jars and sealed them with lids, it will keep well for up to 6 months at room temperature (as long as it’s unopened). After opening, store the chutney in the fridge and use it within 2–3 weeks for the best flavour. I’ve kept mine for about a month, and it still tasted great!
- In the freezer: For longer storage, you can freeze the chutney for up to 6 months. Pour it into sterilised jars, seal tightly, and let it cool completely before freezing. When you’re ready to use it, thaw it in the fridge overnight.
Recipe FAQ's
Yes, the homemade mango chutney recipe is adapted to UK style but of Indian origin, using commonly used Indian spices. The term "chutney" itself originated in India, and refers to a condiment made by blending fruits or vegetables with other ingredients.
Typically, one tablespoon of mango chutney contains around 53 calories. It's important to note that chutneys are meant to be used sparingly as a condiment, and portion control is key to maintaining a healthy diet.
To make an authentic mango chutney that tastes like the restaurant, you'll need a combination of aromatic spices that are commonly used in Indian cuisine.
Cumin seeds
Coriander seeds
Fenugreek seeds
Cardamom pods
Cinnamon stick
Cloves
Turmeric powder
Red chilli powder
Nigella seeds (also known as kalonji)
These spices will add a complex and rich flavour to your mango chutney, and can be adjusted to your taste preferences.
More Easy Condiment Recipes You'll Love
Ingredients
- 1½ kg mango yields 1 kg mango flesh
- 300 ml white wine vinegar
- 350 g sugar
- 2 teaspoon nigella seeds
- 1½ teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- 6 cardamom pods
- ½ teaspoon turmeric
- ½ - 1 teaspoon chilli powder
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 5 cm ginger grated
- 1 inch cinnamon stick
- 8 cloves
Instructions
- Dry roast the cumin, coriander, fenugreek seeds, and cardamom pods in a pan until fragrant.1½ teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fenugreek seeds, 6 cardamom pods
- Using a pestle and mortar, coarsely powder the roasted spices.1½ teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fenugreek seeds, 6 cardamom pods
- Peel and dice the mango flesh into small cubes. 1.5 kg mango will yield about 1 kg mango flesh.1½ kg mango
- In a large saucepan, combine the white wine vinegar and sugar.Bring to a simmer over low heat, stirring until the sugar dissolves.350 g sugar, 300 ml white wine vinegar
- Add the garlic, ginger, nigella seeds, cinnamon stick, cloves, turmeric, chilli powder, salt, black pepper, diced mango and the roasted spice powder to the saucepan and stir well.2 teaspoon nigella seeds, 1½ teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fenugreek seeds, 6 cardamom pods, ½ teaspoon turmeric, ½ - 1 teaspoon chilli powder, 1½ teaspoon salt, ½ teaspoon black pepper, 3 cloves garlic, 5 cm ginger, 1 inch cinnamon stick, 8 cloves
- Simmer the mixture for 50 minutes to an hour over low heat, stirring every 10 minutes to prevent it from catching at the bottom.
- When the chutney has thickened. pour the mango chutney into sterilised jars and seal. Allow to cool before storing at room temperature.
- Serve with your favourite Indian dishes or as a condiment for poppadoms. Enjoy!
Video
Notes
How to Store Mango Chutney
- In the fridge:
Pour the hot mango chutney into sterilised jars and seal with lids. Unopened, it keeps well for at least 6 months. Once opened, store in the fridge and use within 2–3 weeks for the freshest flavour. - In the freezer:
Let the chutney cool completely, then transfer it to sterilised jars or containers. Seal tightly and freeze for up to 6 months. Defrost overnight in the fridge before using.
Sandhya's Top Tips to Make the Best Mango Chutney
- Simmer uncovered on low heat instead of boiling on high—this prevents burning and keeps the flavour intact.
- Stir the mixture every 8–10 minutes to avoid caramelisation and preserve its bright colour. Set a timer so you don’t forget.
- Powder your spices fresh for maximum flavour. Dry-roast them first to bring out their aroma.
- To keep the chutney's yellow hue, don’t powder cinnamon and clove—add them whole or tie in cheesecloth and remove before storing.
- Use fresh, ripe mangoes for the best taste. Look for mangoes that are fragrant and yield slightly to pressure.
- Adjust sweetness and spice to your preference. Taste as it cooks and tweak the sugar or chilli powder if needed.
- Store in sterilised jars at room temperature. Once opened, it keeps for 2–3 weeks in the fridge.
Guillaume de Machaut says
Very good spice blend and overall fine flavor. I do miss onion that some recipes include.