Indian Mango Chutney Recipe

Indian Mango Chutney Recipe

Indian mango chutney is a popular accompaniment that brings a tangy-sweet burst of flavour to any meal, from curries to sandwiches. We believe in celebrating the natural sweetness of Indian mangoes, which is why our recipe uses less sugar than other versions.

This recipe lets the fruit's true flavours shine by relying on the inherent sweetness of mangoes like Alphonso or Kesar.

Here’s everything you need to know to create a delicious mango chutney at home, including our tips for choosing the right mango, equipment you’ll need, and some practical dos and don’ts so that you end up with a chutney that brings a smile to everyone’s face!

Choosing the Right Indian Mangoes

When making mango chutney, the type of mango you use is critical. There are many different types of indian mangoes, but we've found the best to be:

  • Alphonso mangoes bring a creamy texture and rich sweetness, resulting in a smooth and velvety chutney.
  • Kesar mangoes offer a slightly tangy flavour that balances the spices beautifully.
  • Totapuri mangoes, if you prefer a slightly tangier chutney, are a great alternative with their firmer texture.

If you’re in the UK, fresh Indian mangoes are typically available from late March to July. Outside of the season, frozen or canned mangoes can work too, but we recommend fresh Indian mangoes whenever possible for the best flavour. Click here to read more about the differences between Kesar and Alphonso mangoes.

Ingredients for Indian Mango Chutney

All of these ingredients (except the mangoes themselves!) are easy to find at your local supermarket if you don’t already have them at home:

  • 3 large ripe Indian mangoes (Alphonso or Kesar)
  • 1 medium onion, finely chopped
  • 1-inch piece of ginger, grated
  • 2 cloves of garlic, minced
  • 2 tbsp white vinegar or apple cider vinegar
  • 2 tbsp light brown sugar (adjust to taste)
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp red chilli flakes (optional, for heat)
  • ½ tsp turmeric powder
  • 1 tsp salt (or to taste)
  • ¼ cup water

Equipment You’ll Need

  • A medium-sized saucepan
  • A wooden spoon or silicone spatula
  • A sharp knife for peeling and chopping mangoes
  • Glass jars with lids for storage (sterilised before use)

Instructions

  1. Prepare the Mangoes
    • Peel the mangoes and dice the flesh into small cubes. If you’re using frozen mangoes, let them thaw completely and drain any excess liquid.
  2. Sauté Aromatics
    • Heat a tablespoon of oil in the saucepan over medium heat.
    • Add mustard seeds and let them pop, then stir in the onion, garlic, and ginger. Sauté until fragrant and slightly softened.
  3. Add Spices
    • Stir in the ground cumin, coriander, turmeric, and red chilli flakes if using. Cook for about 1 minute to release their aromas.
  4. Combine Mango and Liquid
    • Add the mango cubes, vinegar, sugar, salt, and water. Mix well to combine.
  5. Simmer Gently
    • Lower the heat and let the mixture simmer for 20–25 minutes, stirring occasionally. The mangoes should break down, and the mixture will thicken to a jam-like consistency.
  6. Taste and Adjust
    • Taste the chutney and adjust the sugar, salt, or vinegar to your liking. Remember, the natural sweetness of Indian mangoes should dominate, so don’t overdo the sugar.
  7. Cool and Store
    • Once cooled, transfer the chutney to sterilised glass jars. Seal tightly and refrigerate. Properly stored, it can last for up to a month.

Our Tips for Success

  • Don’t skip the vinegar: It adds a tangy depth of flavour and acts as a natural preservative.
  • Keep the spices balanced: Too much of any one spice can overpower the mango’s natural taste.
  • Let it rest: Like most chutneys, this tastes even better after a day or two as the flavours meld.

Pairing Suggestions

This Indian mango chutney is incredibly versatile. Serve it alongside:

  • Curries or biryanis for a sweet contrast to spicy dishes.
  • Cheese boards, especially with creamy cheeses like Brie.
  • Sandwiches, burgers, or wraps for a unique twist.

Conclusion

Crafting a mango chutney at home is simple and rewarding, especially when you use high-quality Indian mangoes. Whether you choose Alphonso for its richness or Kesar for its tangy sweetness, this chutney is sure to become a staple in your kitchen.

When it’s Indian mango season, don’t miss the chance to try this recipe with fresh fruit. And if you’re looking to buy fresh Indian mangoes in the UK, we’re here to help you source the best varieties!

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