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This delightful mango chutney is a spread that can be used in so many different recipes! It packs a punch when it comes to flavor, and you will always want to have some on hand!
I love any dipping sauce or spread to go with my meal. They add in so much flavor and dimension that I don’t know what I would do without them! If you are looking for more delicious homemade sauces and spreads, try this In-N-Out spread, this delicious cinnamon honey butter, or this hit alfredo sauce!
What is Chutney?
Chutney is a delicious relish that can be sweet or savory that came about from India. It comes in many different forms made with spices, vegetables, fruit, and herbs. This mango chutney recipe is sweet with the brown sugar that is added and tastes SO good on naan bread.
I recently ate a delicious dish of chicken tikka masala, and they served it with a side of mango chutney. I loaded it up on my chicken, rice, and naan bread, and in one big bite, I was in love and knew that I had to make it again! This homemade relish is so delicious, and you can add a scoop of it to just about anything, and it will elevate your dish!
Ingredients in Mango Chutney
Though this list of ingredients is long, they are actually pretty simple! Once you have your fresh mango on hand, you will want to cook this up often because it’s going to fly off the table! Check the recipe card at the bottom of the post for exact measurements.
- Olive Oil: This is what you will cook your garlic and shallots in. You can use vegetable oil instead if that’s all that you have on hand.
- Shallots: These add in a delicious flavor that isn’t too strong.
- Garlic Cloves: If you don’t have any fresh garlic cloves available, then you can use minced garlic. 1/2 teaspoon of minced garlic equals about 1 clove.
- Mangoes: Peel your potatoes and then chop them up into uniformly sized pieces. You can also use frozen mangos in this recipe!
- Brown Sugar: In my opinion, you can never go wrong adding in the deep, sweet flavor of brown sugar! You can use more or less depending on how ripe your mangos were to start with.
- Apple Cider Vinegar: This adds a little tang to the chutney.
- Ground Ginger: This adds in a mild, sweet peppery flavor.
- Cumin: This is a rich and earthy flavor with a touch of citrus.
- Kosher Salt: The salt will;l enhance all of the flavors in this mango chutney.
- Red Pepper Flakes: These are optional but can be great to add in if you like a little bit of heat!
How to Make Mango Chutney
This recipe only takes about 20 minutes to make, and once you have finished it, it will last about two weeks in your fridge! You will want to add some of it to a little bit of everything. It’s that good!
- Cook: Heat the oil in a medium-sized pot. Add the shallot and cook for 3 minutes or until slightly translucent. Add the garlic and cook an additional 30 seconds.
- Add: Add the diced mango, sugar, vinegar, ginger, cumin, and red chili flakes if using.
- Brown: Cook and occasionally stir over medium-high heat. The mangos will start to brown in around 15-20 minutes. The liquid ingredients will cook down and create a thick sauce.
- Mash: Once cooked, remove from heat and mash by hand (with a potato masher) or pulse in a food processor or blender. I prefer chutney on the chunkier side, but feel free to make it chunky or smoother.
- Serve: Serve warm, room temperature, or cool.
Can I Use Frozen Mangos?
Sometimes, I want to make recipes all year long, even if that fruit or vegetable is out of season. This mango chutney is one of them! The great thing about this recipe is that even if you can’t find good, fresh mangos, you can use frozen mangos instead! Make sure to thaw them beforehand and drain them of any extra water so that it doesn’t make your chutney runny.
How to Store Leftovers
Once you have let your mango chutney cool, then you can place it in an airtight container. Put it in your fridge, and you can store it for about two weeks!
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- 2 teaspoons olive oil
- 1 small shallot, diced
- 1 clove garlic crushed
- 3 mangoes (peeled and chopped. Frozen works too)
- 1/2 cup brown sugar (taste and adjust according to the ripeness of mangoes)
- 1/2 cup apple cider vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- red chili pepper flakes, optional
- Heat the oil in a medium-sized pot. Add the shallot and cook for 3 minutes or until slightly translucent. Add the garlic and cook an additional 30 seconds.
- Add the diced mango, sugar, vinegar, ginger, cumin, and red chili flakes if using.
- Cook and occasionally stir over medium-high heat. The mangos will start to brown in around 15-20 minutes. The liquid ingredients will cook down and create a thick sauce.
- Once cooked, remove from heat and mash by hand or pulse in a food processor or blender. I prefer chutney on the chunkier side, but feel free to make it chunky or smoother.
- Serve warm, room temperature, or cool. Store in an airtight container in the refrigerator for up to 2 weeks.
- Enjoy on with curry, chicken, fish, burgers, sandwiches, or on naan bread!
Nutrition information is automatically calculated, so should only be used as an approximation.