Why You’ll Love This Recipe

This homemade mango chutney bursts with the natural sweetness of ripe mangoes balanced by tangy vinegar and warm spices. It’s easy to prepare and versatile—great as a dip, spread, or accompaniment to grilled meats, curries, and cheese boards. Plus, making it yourself means you can control the sweetness and spice to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups water
2 cups sugar
2 cups vinegar
3 mangoes, pitted, peeled, and diced
1 cup golden raisins
½ cup pitted dates, chopped
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon cinnamon

Directions

In a medium saucepan, combine water, sugar, and vinegar. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Add diced mangoes, golden raisins, chopped dates, ground ginger, garlic powder, salt, and cinnamon to the saucepan.
Reduce heat to medium-low and simmer gently for 20 to 30 minutes, stirring occasionally, until the mangoes soften and the mixture thickens into a chunky sauce.
Remove from heat and let the chutney cool completely before serving or storing.

Servings and Timing

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Add chopped fresh chili or red pepper flakes for a spicy kick.
Stir in chopped fresh cilantro or mint for added freshness.
Mix in finely chopped onion or ginger for extra depth.

Storage/Reheating

Store chutney in an airtight container in the refrigerator for up to 2 weeks.
No reheating is necessary; serve chilled or at room temperature.
Can be canned using proper sterilization methods for longer storage.

FAQs

1. Can I use frozen mango instead of fresh?

Yes, thaw and drain any excess liquid before using.

2. How sweet is this chutney?

It’s moderately sweet, but you can adjust sugar levels to your taste.

3. Can I make this chutney vegan?

Yes, this recipe is naturally vegan.

4. What vinegar works best?

White vinegar is traditional, but apple cider or malt vinegar can also be used.

5. How long does the chutney keep?

Stored properly in the fridge, it lasts up to 2 weeks.

6. Can I freeze mango chutney?

Yes, freeze in airtight containers for up to 3 months.

7. Is this chutney spicy?

Not unless you add chili or pepper flakes.

8. What dishes pair well with mango chutney?

Curries, grilled meats, sandwiches, cheese platters, and rice dishes.

9. Can I use other dried fruits?

Yes, dried apricots or cranberries work well too.

10. How thick will the chutney get?

It will thicken to a chunky, saucy consistency after cooking and cooling.

Conclusion

This Mango Chutney recipe offers a wonderful balance of sweet, tangy, and spiced flavors that elevate any dish. Easy to make and versatile, it’s a must-have condiment for your kitchen that brings a burst of tropical sunshine to your meals.

Mango Chutney

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Mango Chutney is a perfect blend of sweet, tangy, and spiced flavors. Made with fresh mangoes, vinegar, and aromatic spices, this condiment adds a delightful punch to any meal.

Author: Amy
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 8 servings
Category: Condiment
Method: Simmering
Cuisine: Indian
Diet: Vegan

Instructions

In a medium saucepan, combine water, sugar, and vinegar. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Add diced mangoes, golden raisins, chopped dates, ground ginger, garlic powder, salt, and cinnamon to the saucepan.
Reduce heat to medium-low and simmer gently for 20 to 30 minutes, stirring occasionally, until the mangoes soften and the mixture thickens into a chunky sauce.
Remove from heat and let the chutney cool completely before serving or storing.