Restaurant style Mango Chutney is made from a delicious blend of fresh mangos and warm spices with just a touch of heat. It’s the perfect ethnic condiment to pair with all of your favorite homemade Indian dishes, breads and snacks.
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There are so many different mango chutney recipes available these days. This popular Indian condiment is a favorite for a reason – it’s so delicious and pairs so well with all types of Indian dishes.
Mango chutney is a must-have when my husband orders chicken biriyani from our favorite takeout restaurant and I love to dip my Vegetable Samosas in it. It also pairs really well with naan bread.
My goal was to create a copycat recipe that tastes exactly like the authentic mango chutney from our local Indian restaurant. After a lot of trial and error, I don’t think I could get any closer to their actual recipe.
Mango chutney recipes vary greatly so while this recipe is almost identical to a restaurant near me, it may be slightly or even moderately different than what you may have had in other restaurants. The ingredients are still probably very similar and can all easily be adjusted as desired.
If you love Indian takeout, my recipes for Butter Chicken (Murgh Makhani) and Butter Paneer (Paneer Makhani) are definitely good ones to try. I even have a recipe for Homemade Paneer that’s incredibly easy to make and only requires two ingredients if you’d like to try your hand at cheesemaking!
Why This Recipe Works
This recipe tastes just as good as the authentic mango chutney from Indian takeout restaurants.
It’s easy to make and can be canned or frozen to extend the shelf life.
Mango Chutney is super versatile. It goes great with all kinds of Indian recipes, naan bread, and other chicken, pork and lamb dishes. You can even add it to sandwiches and wraps and include it as a condiment on charcuterie boards.
How To Make Mango Chutney
Ingredients
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 cinnamon stick
- 1/8 teaspoon ground cloves
- 1/8 teaspoon red pepper flakes
- 2 cloves garlic, minced
- salt and pepper
- 1 inch fresh ginger, grated or minced
- 1/2 cup sugar: you may want to increase the sugar if your mangoes are not ripened.
- 1/4 c white vinegar
- 2 mangos, peeled and diced into 1/2-inch cubes (about 2 cups)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel and dice the mango. Mangos can be tricky to cut. If you need help you can refer to this post on How To Cut A Mango.
Mince the garlic and ginger.
Create!
Heat the vegetable oil in a medium sauce pot on medium heat. Add the cumin, coriander, cinnamon stick, cloves, red pepper flakes, garlic and ginger. Season with a pinch of salt and pepper.
Cook, stirring constantly, for 30-60 seconds or until fragrant.
Add the sugar and vinegar to the pot and bring to a boil. Cook until the sugar is fully dissolved.
Reduce the heat to low and add the mango.
Cover and cook for 10-15 minutes or until the mango is softened.
Uncover and cook an additional 10-15 minutes or until thickened, breaking up the mango, if desired.
Remove the cinnamon stick.
Present!
Serve warm or chilled.
Tips and Techniques
- Use fresh, ripe mangos for the best flavor.
- There are many different versions of mango chutney. Some recipes add onion, raisins and/or nigella seeds. You can adjust, add or omit any of the ingredients to suit your own personal tastes.
- Store leftovers in an airtight container in the refrigerator. Using within 2-3 weeks for best results.
FAQ’s
Can You Freeze Mango Chutney?
Yes, mango chutney can be frozen for later use.
Can You Can Mango Chutney?
Yes, if you are familiar with canning, you can absolutely can mango chutney.
How Long Will Mango Chutney Last In The Refrigerator?
Mango chutney will last several weeks in the refrigerator if kept in an airtight container.
More Mango Recipes
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Mango Chutney
Ingredients
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 cinnamon stick
- 1/8 teaspoon ground cloves
- 1/8 teaspoon red pepper flakes
- 2 cloves garlic (minced)
- 1 inch fresh ginger (peeled and grated or minced)
- salt and pepper
- 1/2 cup granulated sugar
- 1/4 cup distilled white vinegar
- 2 mangoes (fresh, ripe, peeled and cut into 1/2-inch cubes)
Instructions
- Heat the vegetable oil in a medium sauce pot on medium heat. Add the cumin, coriander, cinnamon stick, cloves, red pepper flakes, garlic and ginger. Season with a pinch of salt and pepper.1 tablespoon vegetable oil, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/2 cinnamon stick, 1/8 teaspoon ground cloves, 1/8 teaspoon red pepper flakes, 2 cloves garlic, 1 inch fresh ginger, salt and pepper
- Cook, stirring constantly, for 30-60 seconds or until fragrant.
- Add the sugar and vinegar to the pot and bring to a boil. Cook until the sugar is fully dissolved, then reduce the heat to low and add the mango.1/2 cup granulated sugar, 1/4 cup distilled white vinegar, 2 mangoes
- Cover and cook for 10-15 minutes or until the mango is softened.
- Uncover and cook an additional 10-15 minutes or until thickened, breaking up the mango, if desired.
- Remove the cinnamon stick.
- Serve warm or chilled.
Notes
Tips and Techniques
- Use fresh, ripe mangos for the best flavor.
- There are many different versions of mango chutney. Some recipes add onion, raisins and/or nigella seeds. You can adjust, add or omit any of the ingredients to suit your own personal tastes.
- Store leftovers in an airtight container in the refrigerator. Using within 2-3 weeks for best results.
Ann says
This was delicious! Also made the house smell wonderful! Will definitely make it again! Thanks for the share!