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Mango chutney recipe

Mango chutney recipe

41 ratings

A delicious tangy and sweet homemade mango chutney that's packed with aromatic hints of ginger, clove and cumin. This chutney is a real traditional Indian favourite and is delicious as a spread, dip or served with poppadoms and curries. See method

  • Serves 25 (based on 1 tbsp per person)
  • 20 mins to prepare and 1 hr to cook
  • 35 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ginger, finely grated
  • ½ tsp cumin seeds
  • ½ tsp chilli powder (optional)
  • 2 cloves
  • 400g mango flesh, roughly chopped
  • 125ml white wine vinegar
  • 125g sugar

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    0g 1%
  • Sugars

    8g 8%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 7.7g Protein 0.2g Fibre 0.7g


  1. Heat the oil in a heavy-bottomed saucepan. Add the onion and cook over a medium low heat for 5 mins until soft. Add the garlic and ginger and cook for 2 mins more. Stir through the cumin, chilli (if using) and cloves and cook for a minute.
  2. Add the mango, vinegar and sugar. Cook until the sugar has dissolved. Reduce the heat to low. Cook for another 45 mins to 1 hr, stirring often towards the end of the cooking time until the chutney has reduced down to a jammy consistency. Season with a little salt, if you like.

Tip: This chutney can be kept in the fridge for two weeks, or, if transferred into carefully sterilised and sealed jar, will keep several months.

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