Easy homemade mango chutney recipe made with ripe mangoes, garlic, onion, white vinegar, sugar, and Indian spices like garam masala and nigella seeds. Perfect as a side for Indian dishes, grilled meats, or cheese boards. A sweet and tangy chutney ideal for preserving in jars.

This sweet and tangy mango chutney is full of rich spices and slow-cooked flavor. Made with ripe mangoes, aromatic spices, and a touch of vinegar, it’s the perfect condiment for curries, grilled meats, or cheese boards.

Table of Contents

Ingredients

1 tsp ghee (or sunflower oil or olive oil)
1 small onion, finely diced
3 garlic cloves, minced
2 tsp garam masala
Pinch of asafoetida powder (optional)
½ tsp salt
½ tsp cumin seeds
1 tsp nigella seeds
5 ripe but firm mangoes, peeled and chopped into 2 cm chunks
350 ml (1½ cups) white wine vinegar
400 g (2 cups) caster sugar (or granulated sugar)

Instructions

Sauté the aromatics:
In a large saucepan, heat the ghee over medium heat. Add the finely diced onion and cook for 6–8 minutes, stirring often, until the onion is soft and translucent.
Add garlic and spices:
Stir in the minced garlic and cook for 1 minute. Add the garam masala, asafoetida (if using), salt, cumin seeds, and nigella seeds. Continue to stir for 2 minutes until the spices are fragrant.
Add the mango:
Add the chopped mangoes to the pan and mix well to coat them in the spices.
Add vinegar and sugar:
Pour in the white wine vinegar and add the sugar. Stir everything together and bring to a boil.
Simmer:
Reduce the heat to low and simmer uncovered for about 1½ hours, stirring occasionally, until the mixture thickens into a glossy chutney consistency.
Cool and store:
Turn off the heat and allow the chutney to cool completely. Transfer to sterilized jars if storing, or serve immediately.

Tips

Use mangoes that are ripe but still firm to hold their shape during cooking.
Stir occasionally while simmering to prevent sticking and burning at the bottom.
Let the chutney mature for a few days in sterilized jars—it tastes even better after resting.

Variations and Substitutions

Spice it up: Add a chopped red chili or ½ tsp chili flakes for a spicier chutney.
No asafoetida? Simply leave it out—it won’t affect the overall result.
Sugar options: Light brown sugar can be used for a deeper caramel flavor.
Fruit swaps: Try mixing mango with pineapple or apple for a twist.

FAQs

How long does mango chutney keep?
Stored in sterilized jars in the fridge, it can last up to 2 months. Once opened, use within 3 weeks.

Can I freeze mango chutney?
Yes, allow it to cool completely, then store in freezer-safe containers for up to 3 months.

Is this chutney very sweet?
It’s balanced between sweet and tangy. You can reduce the sugar slightly for a less sweet version.

Serving Suggestions

Spoon over grilled chicken, lamb, or tofu.
Serve alongside cheese and crackers as part of a platter.
Pair with curry dishes and naan or rice.
Add to sandwiches or wraps for a fruity kick.

Why You’ll Love This Recipe

Made with simple ingredients and packed with bold spices.
A versatile condiment for meals, snacks, and entertaining.
Stores well and makes a great homemade gift.
Customizable in sweetness and spice levels.
Perfect for using up ripe mangoes in a creative way.