Mango Chutney

A bowl of chunky orange-brown chutney with visible spices, with a spoonful lifted from the bowl.

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This mango chutney is a sweet, tangy condiment made with ripe mango, vinegar, brown sugar, and warm mustard seed and ginger. It comes together in one pan in about 35 minutes and turns soft, jammy mango into a versatile sauce for grilled meats, curries, rice dishes, or a cheese board.

Course Condiment, Side Dish

Cuisine Indian

Keyword chutney, mango chutney

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 113kcal

Author Robin @ All Ways Delicious

Ingredients

1/2 teaspoon mustard seeds
1/2 small onion finely chopped
1 garlic clove minced
1/2 teaspoon grated fresh ginger
2 cups ripe mango chopped
1/4 cup white vinegar
1/4 cup brown sugar
Pinch of salt

Instructions

Heat a small splash of oil in a saucepan over medium heat. Add the mustard seeds and let them pop, about 30 seconds. Add the onion, garlic, and ginger and cook, stirring occasionally, until softened, about 3 to 4 minutes.
Add the chopped mango, vinegar, brown sugar, and a pinch of salt to the pan and stir well to combine. Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the mango has broken down and the chutney is thick and jammy.
Remove the pan from the heat and let the chutney cool completely before transferring it to a jar or airtight container. Refrigerate for at least a few hours before serving for the best flavor.

Notes

For more heat, add a pinch of red chile flakes along with the mango. Semi-ripe mangoes give the best balance of sweet and tart, but very ripe mangoes work well too and break down faster. Store in the refrigerator in a sealed container for up to 1 week, or freeze in small portions for up to 2 months.

Nutrition