A little sweet with a little heat, this peppery mango chutney is the perfect accompaniment to roast chicken, pork, yogurt or a bowl of rice.
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A Super Easy Mango Chutney Recipe
When mango season arrives, I know just what to make. Mango chutney is one of those recipes that I can’t get out of my head, and it goes great with just about everything.
This flavorful condiment is a staple of Indian food, and it’s so easy to make. Just grab some fresh mangoes, spices, and your favorite sweetener, and you’re already halfway done making one of the world’s favorite condiments.
Thanks to its tangy, sweet flavor, mango chutney adds so much flavor and balance to savory dishes. Make this mango chutney recipe today, and let me know what you think in the comments below. Enjoy!
Mango Chutney
Ingredients
- 1/2 tsp. red pepper flakes
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- 2 tbsp. olive oil
- 1/2 cup onion, minced
- 1 scallion, minced
- 1/4 cup orange bell pepper, minced
- 1 mango, diced (about 1 1/2 cups)
- 2 tbsp. apple cider vinegar
- 2 tbsp. agave nectar, honey or sugar
Instructions
- TOAST: Place spices in a pan over medium high heat and allow to toast for 2-3 minutes. Right when it starts to smoke, it’s ready.
- COOK: Add the olive oil to the pan and heat for about 1 minute.
- SAUTE: Add the onion, scallion and pepper to the pan and sauté for 2-3 minutes.
- BOIL: Add the chopped mango, vinegar and nectar and bring to a boil.
- SIMMER: Reduce heat to low and allow to simmer for 20 minutes, stirring occasionally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for sweet mango chutney
- Red pepper flakes
- Kosher salt
- Ground nutmeg
- Cinnamon
- Ground ginger
- Mango. Can’t forget the main ingredient! You can use any type of mango, just make sure you’re grabbing fresh ones.
- Olive oil
- Onion. You can use yellow, white or red onion here.
- Scallion
- Orange bell pepper
- Apple cider vinegar. I like the balance ACV brings, but you can use white vinegar in a pinch.
- Agave nectar. You can use other sweeteners like honey, white sugar, brown sugar or even coconut sugar depending on your preference.
Substitutions: Looking for more complex flavors? Try grinding whole cloves and cardamom pods and adding them to your spice mixture.
See the full recipe card for servings and a full list of ingredients.
How to make fresh mango chutney
- Toast: Place spices in a pan over medium high heat and allow to toast for 2-3 minutes. Right when it starts to smoke, it’s ready.
- Cook: Add the olive oil to the pan and heat for about 1 minute.
- Sauté: Add the onion, scallion and pepper to the pan and sauté for 2-3 minutes.
- Boil: Add the chopped mango, vinegar and nectar and bring to a boil.
- Simmer: Reduce heat to low and allow to simmer for 20 minutes, stirring occasionally.
How to serve mango chutney
One of my favorite ways to use this recipe is to make Mango Chutney Chicken. Simply place the chicken in a baking dish and season with salt and pepper. Pour the chutney over the chicken, cover with foil or a lid, and bake at 400 degrees for 30 minutes or until the meat reaches 180 degrees. Remove the foil and continue to cook for five more minutes. Then, serve over rice.
But this is just as amazing served over cream cheese or goat cheese and your favorite crackers or warm naan bread. It’s often paired with yogurt to balance out spicy flavors so try it with your favorite curry. It would also be amazing on a savory grilled cheese or with a warm brie.
Storage
Leftover mango chutney can be stored in an airtight container or sealed glass jar in the fridge for up to two months.
Frequently Asked Questions
I think stone fruit is one of the best choices for chutney because it can stand up to the simmering process. Try it with peaches, apricots or plums.
The added sugar helps balance out the tang and spice from the red pepper flakes and vinegar. You can use as much or as little sugar as you like, just keep an eye on the consistency and flavor balance.
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Baked chicken with your chutney must be heavenly delicious. Thank you for sharing the recipe.
mango here is always on season I would love to try this recipe…it seems easy to prepare…thanks for sharing