Sweet & Spicy Mango Chutney

This homemade Mango Chutney perfectly balances sweet, tangy, and spicy notes in a 3:2:1 ratio, creating a versatile condiment that elevates everything from cheese boards to grilled meats. Unlike store-bought versions with excessive sugar and preservatives, our authentic Indian-style chutney lets the natural flavors of ripe mangoes shine while incorporating aromatic spices.

5 from 1 vote

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Course: Condiment

Cuisine: Indian

Keyword: Mango Chutney, Indian Chutney, Spicy Chutney, Sweet and Spicy, Homemade Chutney

Prep Time: 20

Cook Time: 50

Resting Time (hours): 24

Total Time: 1 10

Servings: cups

Calories: 45kcal

Equipment

Heavy-bottomed pot
Sterilized jars

Ingredients

Chutney Base

4 cups ripe mangoes approximately 4-5 mangoes, peeled and diced into ½-inch cubes
1 cup red onion finely diced
3/4 cup apple cider vinegar
3/4 cup brown sugar can substitute with coconut sugar for a more complex flavor

Aromatics & Spices

2 tablespoons fresh ginger minced
3 cloves garlic minced
2 red chilies seeded and finely chopped (adjust according to heat preference)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 lime zest and juice
1 tablespoon olive oil for sautéing

Instructions

Toast the mustard seeds and cumin seeds in a dry, heavy-bottomed pan over medium heat for about 1 minute until fragrant and the mustard seeds begin to pop. Immediately remove from heat to prevent burning.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
Add the ginger and garlic, cooking for another 2 minutes until fragrant.
Add the toasted seeds, chopped chilies, cinnamon, and cloves to the pot, stirring continuously for 30 seconds.
Immediately add the diced mangoes and stir to coat with the spice mixture.
Add the brown sugar, apple cider vinegar, salt, lime zest, and juice to the pot. Stir well until the sugar dissolves completely.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 40-45 minutes, stirring occasionally to prevent sticking. The chutney should thicken considerably.
Remove from heat and allow to cool completely. The chutney will continue to thicken as it cools.
Transfer to sterilized jars for storage. For the best flavor development, allow your Mango Chutney to rest for at least 24 hours before serving.

Notes

For a less spicy version, substitute the red chilies with a single jalapeño or reduce the quantity.

If mangoes aren't in season, you can use 3 cups of frozen mango chunks thawed completely and patted dry before use.

This chutney will keep refrigerated in airtight containers for up to 3 weeks.

For longer storage, process sealed jars in a water bath for 10 minutes and store in a cool, dark place for up to 1 year.

Nutrition

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