Easy Homemade Mango Chutney recipe

French

This homemade mango chutney balances sweet mango, tangy vinegar, and warm spices into a glossy, spoonable relish.

It’s easy to make on the hob, keeps well in jars, and brightens curries, cheese boards, and roasts.

Easy Homemade Mango Chutney (Sweet & Tangy Indian-Style Relish)

Mango chutney is a classic Indian-inspired condiment with a bold sweet–tangy bite and a gentle warmth from curry and fresh ginger.

Made with mango, vinegar, sugar, and spices, it simmers into a glossy relish that instantly lifts everyday meals.

The best part? It’s beginner-friendly: everything cooks in one pot, with simple steps and no special equipment.

Once cooled, the flavours mellow and deepen, so it’s ideal to make ahead for stress-free entertaining.

Spoon it alongside curries, roasted chicken, grilled meats, or a cheese board for an easy contrast of sweet, sharp, and savoury.

It also works brilliantly as a quick marinade or glaze, just brush it on near the end of cooking. Serve it with cheese naan or crunchy papadums, and it will shine on any party buffet.

Ingredients for Homemade Mango Chutney (Sweet, Tangy & Spiced)

Mango chutney is the most traditional of chutneys, made with sweet, ripe mangoes for a rich fruity base. Vinegar adds a bright tang, while ginger, garlic, and chilli bring warmth and depth. The result is a balanced, complex condiment that adds freshness to almost any dish.

• 4 ripe mangoes (ripe but not overripe), so the chutney isn’t overly sweet or overly sharp
• 1½ cups white sugar (caster or granulated)
• 1 cup vinegar (apple cider vinegar is great; white vinegar also works)
• 1 tbsp olive oil
• 2 tsp fresh ginger, finely chopped (best flavour; ground ginger can be used if needed)
• 2 garlic cloves, finely sliced or minced
• 1 red onion (you can swap for a white onion)
• ½ red bell pepper, finely chopped
• 1 red chilli, deseeded and deveined, or crushed red pepper flakes, to taste
• 1½ tsp curry powder
• ¼ tsp salt

Step-by-step instructions for easy mango chutney

• Dice the mangoes into even pieces so they cook at the same rate.
• Sauté the base: heat the oil over medium heat in a medium pot. Add the onion and bell pepper and cook for 3 minutes, until the onion starts to soften.
• Add aromatics: stir in the ginger, garlic, and crushed red pepper flakes. Cook for 1 minute, stirring so nothing browns too fast.
• Bloom the spices: add the curry powder and salt and cook for 1 more minute to bring out the aroma. If it catches, lower the heat slightly.
• Add mango, sugar, and vinegar: tip in the diced mangoes, sugar, and vinegar, then stir well to combine.
• Simmer gently: bring to a light boil, then reduce to a gentle simmer.
• Reduce until glossy: cook 40 minutes to 1 hour, stirring regularly (more often near the end) to prevent sticking.
• Check doneness: it’s ready when thick, shiny, and spoonable, with mango pieces tender. It will thicken more as it cools.
• Cool: remove from the heat and let it cool before jarring or using.

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How to serve mango chutney

• Alongside curries (chicken, veg, chickpea): 1-2 tbsp on the side for sweet–tangy contrast
• With roasted or grilled meats (chicken, turkey…): serve as a cold relish
• In sandwiches or wraps: swap for mayo/ketchup to add instant punch
• As a dip with samosas, pakoras, fritters (best when thick)
• With cheese boards: great with cheddar, brie, goat cheese, comté
• With cured meats: balances smoky/salty flavours
• In bowls: rice/quinoa + roasted veg + protein + a spoonful on top
• Quick sauce: mix chutney with yoghurt (or crème fraîche) + lemon
• With fish: serve on the side, or loosen slightly to spoon over
• For appetisers: spread on crackers/toasts with cream cheese

FAQ (most asked mango chutney questions)

– Can I use frozen mango? Yes, thaw and drain well to avoid excess liquid, then simmer a little longer to reduce.

– How long does homemade mango chutney keep? Unopened (properly jarred): several months in a cool, dark place. Opened: 2–3 weeks in the fridge.

– Can I adjust the spices? Absolutely, add gradually and taste near the end. Chilli heat often becomes stronger after resting.

– My chutney is too thin, what should I do? Simmer uncovered until thick and glossy; it will thicken further as it cools.

– My chutney is too sweet or too tangy, how do I balance it? Too sweet: add a splash of vinegar/lemon. Too tangy: add a little sugar and melt it in gently.

– Why did it go very dark or catch on the bottom? The heat was too high, lower it and stir more often. A heavy-bottomed pot helps a lot.

How to store homemade mango chutney (jars, fridge & food safety)

• Use clean, dry jars with lids in good condition.
• Jar while hot: pour the chutney hot into warm jars and close immediately.
• Sterilising (recommended): process filled jars in a water bath for 10-15 minutes to extend shelf life.
• Unopened jars: store cool and dark, away from heat and sunlight.
• After opening: keep in the fridge and use within 2-3 weeks.
• Hygiene: always use a clean spoon to avoid mould or fermentation.
• Discard if: odd smell, bubbling/foam, mould, bulging lid, or fermented taste.
• Note: chutney thickens as it cools, stir before using.

Other dips and sauces to try

• Homemade British Mint Sauce
• Fig Chutney Recipe
• Homemade Onion Confit Without Wine
• Cranberry Sauce