Sweet Mango Chutney
Chutney is simple and easy to make and a great way to enjoy mangoes in season. This sweet mango chutney takes less than 10 minutes to prep and 30 minutes to cook. You can add it to your favorite meat or roast to enhance the flavor. It is also the best sandwich spread you will ever taste.
If you love chutney, then you will agree that a good chutney can be addictive. As a kid, my mom had to hide chutney or pickles from me. I love chutney so much I could eat a whole jar of mom’s sweet or spicy mango chutney.
This recipe is similar to an Indian mango chunda recipe. I say similar because the traditional mango chunda was cooked in the sun, not on a stovetop. Mango, sugar, and spices were placed in an earthen pot and left out in the sun every morning till dusk. This was done every day until all the sugar melted and thickened. The process was long and slow and required a great deal of patience and care. Our grandmoms had all that patience and care. Didn’t they?
What is chutney?
The word chutney is Indian (pronounced as chatni) and it means ‘strongly spiced’. It is usually a fruit or mixture of fruits in warm spices, cooked with sugar (or jaggery) and an acid, like vinegar. Chutney may be sweet, spicy or a combination of the two. You can have a sweet chutney, very similar to jam, but strongly spiced.
There are very blurry lines when it comes to distinctions between Indian chutney, pickles, and relishes.
Why make this mango chutney
- When you have chutney or preserves in the house, it’s easy to turn out delicious and creative meals. This recipe is colorful, flavorful, and not overly sweet.
- This chutney is similar to making jam but with much less sugar and lots of added warm spices for flavor including some spicy chilly flakes.
- Most of the ingredients used are simple pantry staples with seasonal semi-ripe mangoes.
- You can serve chutney over roast or baked chicken. It is great to add in sandwiches and wraps along with cheese or meat.
- As a kid, I loved to eat this chutney with flatbread and omelet!
Ingredients and substitutes
- Mangoes – I use firm mangoes that are semi-ripe. I find raw mangoes are quite sour while ripe mangoes are sweet and also tend to become smooth.
- Ginger – Fresh ginger is the way to go. Mango and ginger are an old classic combination that works perfectly every single time.
- Sugar – You can use white sugar or brown sugar. I prefer to use white to maintain the natural color of the chutney. But, brown does add a nice caramel-like flavor to the chutney too. You can even throw in a few golden raisins for sweetness.
- Whole spices – I’ve used cloves, cardamom, and star anise. These add a nice warm flavor to the chutney. You can omit these. For substitute, I would recommend no more than 1/4 tsp garam masala.
- Acid – Personally, I prefer vinegar over lemon juice or lime juice. You can use apple cider vinegar or similar. I would not recommend balsamic as it can alter the taste and color of the peaches.
Mango chutney recipe
- Mangoes – Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.
Pro tip – Use large firm semi-ripe mangoes, so they are not too hard or too soft.
- Combine – In a medium saucepan or pan over medium heat add all ingredients.
Pro tip – at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first. - Boil – Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often.
Pro tip – At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
- Simmer – Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick.
Pro tip – You can even throw in a handful of raisins for added sweetness. - Cool – when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.
Storage
- I always refrigerate my chutneys.
- This mango chutney will last in the fridge sealed for 3 months.
- Once opened, use it for four weeks.
- If you store the chutney in sterilized jars, using the canning process, you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
What does sweet mango chutney taste like?
The basic tase of this comes from the type of mangoes you use. I like to use a nice semi-ripe mango that’s firm and still has that raw tart taste to it. The mango is combined with the pungent taste of ginger-infused with warm spices like cinnamon, cloves, and cardamom. So, essentially you have a sweet, sour, spicy yet mild burst of flavors.
Tips and troubleshooting
- Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens, it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
- This chutney is prepared like a condiment without any perishable ingredients like onions or garlic which makes it possible to preserve it using a canning process.
- Most condiments like chutneys, pickles, jams, and preserves when preserved through the canning process can last for about a year if stored well in good conditions. This is a small batch and is not canned, so it will last in the fridge for about a month.
- If you store the chutney in sterilized jars using the canning process you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
- Chutney not thickening? Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens, it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
How to use this chutney?
There is really no right or wrong way to use a good mango chutney.
- A good chutney is a perfect condiment to use as a sandwich spread.
- Serve it with meat such as chicken, turkey, lamb, or pork.
- Try a chicken roast sandwich with this peach chutney as the spread. Or brush the chutney over boneless chicken breast and bake until it is moist and tender. You can even glaze a roast chicken with chutney during the final 10 minutes of roasting.
- Also, chutney and cheese are a classic combination in sandwiches that never fail.
- And try a cream cheese such as brie using chutney as a spread on bread before you toast it.
- Wrap a wheel of brie in puff pastry topped with chutney. Bake until golden, then serve as a cheese dip with crackers or veggies sticks.
Frequently asked questions
This chutney will keep in the fridge sealed for up to 2 months. Once opened it will keep for 4 weeks. It can be kept longer if you choose to can it similar to jams and preserves. You can even freeze it in the freezer for 6 months.
This mango chutney is a great condiment with mild flavors of warm spices like cinnamon, cloves, cardamom, etc. Very similar to a pickle this can be eaten accompanied by a meal or just with a slice of bread. Serve it alongside the main course such as fish or chicken. My favorite is to add it to a sandwich with other meats and salad.
Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens, it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
Pickle is usually a vegetable preserved in brine or flavored oil. But in India, both chutneys and pickles often use the same method of cooking fruit or vegetable with vinegar. It is said that chutney is made with pieces of fruit or vegetables while a pickle is made with the whole vegetable. However, I have often made a pickle with cut vegetables and fruits so that’s up for debate as far as I’m concerned. You can also try a spicy mango chutney, or Indian Eggplant Relish – Brinjal Pickle
A relish is made with grated or cut vegetables while the chutney is made with grated or cut fruits. They can be sweet, spicy or both
This is a variation of the India chutney. Though most Indian recipes for chutneys are different and not really a condiment. It is often served alongside curries and does not have a longer shelf life. It usually would include garlic cloves, nigella seeds or mustard seeds crackled in oil, turmeric, coriander seeds, cumin seeds, curry powder, and red chilies or cayenne pepper. Some chutneys will also include sauteed onions. In fact, sometimes you will even have fresh veggies like bell pepper added to it.
Sweet Mango Chutney
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Ingredients
- 1 lb (450 g) Mango (semi-ripe) (grated )
- 1 cup (200 g) White sugar
- 2 tbsp Ginger (sliced)
- 3 inch Cinnamon stick
- 1 Star anise
- 2 Cardamom pods
- 3 Cloves
- 2 tbsp Vinegar
- ¼ tsp Salt
Instructions
Chutney
- Mangoes – Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.Pro tip – Use large firm semi-ripe mangoes, so they are not too hard or too soft.1 lb Mango (semi-ripe)
- Combine – In a medium saucepan or pan over medium heat add all ingredients. Pro tip – at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.1 lb Mango (semi-ripe), 1 cup White sugar, 2 tbsp Ginger, 3 inch Cinnamon stick, 1 Star anise, 2 Cardamom pods, 3 Cloves, 2 tbsp Vinegar, 1/4 tsp Salt
- Boil – Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often. Pro tip – At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
- Simmer – Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick. Pro tip – You can even throw in a handful of raisins for added sweetness.
- Cool – when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.
Canning process (optional)
- Pour the chutney into the hot sterilized jar and close the lid
- Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat. Lower the jars over the rack leaving enough space between the jars. Pro tip – The level of water should be at least an inch above the top of the jars. So if necessary, pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes. Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Pro tip – Use kitchen tongs to pick the jars out of the stockpot. They are hot and very delicate so use gloves.
- Let the jars cool completely. Press the top of the lid to ensure the seal is tight. The lid should not move at all. Store in a cool dry place.
Recipe Notes & Tips
- Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
- This chutney is prepared like a condiment without any perishable ingredients like onions or garlic which makes it possible to preserve it using a canning process.
- Most condiments like chutneys, pickles, jams, and preserves when preserved through the canning process can last for about a year if stored well in good conditions. This is a small batch and is not canned, so it will last in the fridge for about a month.
- If you store the chutney in sterilized jars using the canning process you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
- Chutney not thickening? Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
Storage
- I always refrigerate my chutneys.
- This mango chutney will last in the fridge sealed for 3 months –
- once opened use it within four weeks.
- If you store the chutney in sterilized jars using the canning process you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
More mango recipes
And, if you enjoyed this chutney, you can also try my Indian Eggplant Relish – Brinjal Pickle.
This is absolutely delicious. I had purchased mango chutney while on vacation and wanted to find a recipe to replicate the one I purchased. This recipe was so much better. I did make a mistake and forgot to grind the mango. Mangos were finely chopped and had a nice chunky texture to the final touch. I also added a bit of chili powder, which gave a bit of a good spice along with the sweetness. Thank you for sharing.
Thank you so much Kathy.
I love mangoes!! Every year when they come into season I buy dozens of them. I’ve never tried making chutney before but it looks so good I could take that spoon and start eating that entire jarful. Wish I had it now — we’re having grilled chicken tonight and it would be perfect along with it.
Me too Marisa. Love mangoes. You must try a chutney, can’t stop eating. So good. Perfect on grilled chicken
I love mango chutney and always order it at Indian restaurants. But I have never thought of making it at home! Thanks for the detailed recipe.
It’s so easy to make Diana.
I love chutney but have never dared to make it but with your inspiartion, I will try your recipe as the addition of the ginger makes it irresistible.
It’s very easy to make homemade chutney Adriana. You must try.
It’s 10:30 at night and I am craving this chutney big time! Mangos are a huge family favorite so I expect this will get spread on everything!
Thanks, Beth. You must try this one. So good.