This vibrant Mango Chutney brings the perfect balance of sweet, tangy, and aromatic flavors to your table in just 80 minutes. A versatile condiment bursting with tropical goodness, this homemade chutney pairs beautifully with curries, sandwiches, or cheese boards.
With only 96 calories per serving and packed with Vitamin C, it’s a healthier alternative to store-bought versions. The simple prep time of 20 minutes lets you create this Indian-inspired delicacy while filling your kitchen with irresistible aromas.
Ingredients for Flavorful Mango Chutney
- Mangoes: 4 large, ripe mangoes, peeled and diced into small chunks
- Oil Base: 1 tablespoon canola oil for sautéing
- Aromatics: 2 teaspoons minced fresh ginger, 2 cloves minced garlic
- Vegetables: ½ cup each finely chopped red onion and bell pepper
- Heat Element: 1 fresh red chili or ¼-½ teaspoon chili flakes
- Seasonings: 1½ teaspoons curry powder, ¼ teaspoon salt
- Sweetener: 1½ cups granulated sugar
- Acid: 1 cup apple cider vinegar or white vinegar
Step-by-Step Cooking Instructions
- Prep Work: Begin by dicing mangoes into small, uniform pieces for even cooking
- Base Building: Heat oil in medium stockpot, sauté onion and bell pepper for 3 minutes until softened
- Aromatics Layer: Add ginger, garlic, and chili, cooking for one minute to release flavors
- Spice Addition: Stir in curry powder and salt, cooking for another minute to bloom spices
- Final Mix: Combine mangoes, sugar, and vinegar, stirring well to incorporate all ingredients
- Slow Cooking: Bring to boil, reduce heat and simmer 40-60 minutes until thickened
- Texture Check: Optional – use potato masher for smoother consistency if desired
- Finishing: Remove from heat, allow to cool completely before storing
Cooking Techniques
Getting the perfect texture for your mango chutney is super easy! The key is in the simmering process – this is what helps all those amazing flavors come together. While it cooks, you’ll notice the mangoes softening and the sauce thickening.
If you like your chutney smooth, just grab a potato masher and give it a few gentle mashes. Want it chunky? Leave those lovely mango pieces as they are. There’s no wrong way to do it!
Storage Tips
Your homemade mango chutney will stay fresh in an airtight container in the fridge for up to 2 weeks. Thanks to the vinegar and sugar, it naturally preserves well.
Want to keep it longer? Pour the hot chutney into clean, sterilized jars and process them in a water bath – it’ll last up to 6 months unopened! Just remember to let it cool completely before storing.
Serving Suggestions
This sweet and tangy mango chutney is so versatile! Spread it on sandwiches, serve it alongside curry dishes, or spoon it over grilled chicken or fish.
It’s amazing with cheese and crackers on a snack board, and adds zip to wraps and burgers. My favorite way is pairing it with samosas or using it as a dip for naan bread. The possibilities are endless!
Variations
Make this chutney your own! Switch up the heat level by adding more or less chili flakes. Not a fan of red bell peppers? Try green ones instead.
You can even mix in some raisins or dried cranberries for extra texture. If you like it spicier, add a pinch of cayenne pepper. For a different twist, try using lime juice instead of vinegar – just use half the amount since it’s stronger.
Mango Chutney
Equipment
- Medium stock pot
- Potato masher
Ingredients
- 1 Tablespoon canola oil
- 2 teaspoons fresh ginger finely minced
- 2 cloves garlic minced
- 1/2 cup red onion finely chopped
- 1/2 cup red bell pepper finely chopped
- 1 whole fresh red chili seeds and veins removed OR ¼ to ½ teaspoon crushed red chili pepper flakes
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 4 large mangoes peeled and diced
- 1 1/2 cups granulated sugar
- 1 cup apple cider vinegar or white vinegar
Instructions
- Dice mangos into very small pieces.
- Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
- Add ginger, garlic, and crushed red pepper flakes and cook for a minute.
- Add curry powder and salt then sauté for another minute.
- Add the diced mangoes, sugar, and vinegar and stir to combine.
- Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour.
- Optional, Mash mixture with a potato masher if you like a smoother consistency.
- Remove from heat and allow to cool.
