Let’s have a little chat about chutney, shall we?
To start, for this particular recipe we’re talking about a mix of mango, onion, ginger, fresh chilies, and spices that’s on the sweet side, with complex savory notes and a touch of heat.
Unlike traditional Indian chutneys which are pickled, generally very savory, and with a significantly spicy kick, this mango chutney is inspired by the British variety. And the main difference there is sugar.
It’s sweet, spicy, savory, and sour too, with a jam-like consistency. And it’s the perfect condiment to serve in so many ways, whether you’re cooking up a roast for dinner, shoving jars around at the back of the fridge in search of something to spread on your grilled cheese before it hits the pan, or serving up one of your world-famous cheese and charcuterie spreads for a special soiree.
There’s no canning here – this recipe was designed to be refrigerated or frozen. Keep reading for tips and timelines to keep yours fresh.
And once you’ve gotten a hang of the cooking method, feel free to make it your own! Change up the combination or quantity of spices, experiment with other types of dried fruit, or add some of the best local produce that’s available in season at your local farmers market.
Ready to jump in? Let’s take a look at the recipe.Print
Spicy Mango Chutney
- Total Time: 2 hours
- Yield: 6 cups 1x
Craving a homemade condiment that’s sweet, spicy, and savory? Try our UK-style mango chutney made with fresh fruit and plenty of spices.
- 2 tablespoons neutral oil (canola, vegetable, grapeseed, etc.)
- 4 cups diced red onion (2 large)
- 2 tablespoons grated fresh ginger (2-inch knob)
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon mustard seed
- 1 teaspoon fine sea salt or table salt
- 1 teaspoon finely diced fresh red chili pepper, or to taste
- 6 cups finely chopped ripe mango (about 6 large)
- 1 cup golden raisins
- 2 cups granulated sugar
- 2 tablespoons lemon zest (1 large)
- 1/4 cup lemon juice (1 large)
- 2 cups water
- 1 1/2 cups white wine vinegar
- Heat the oil in a large saucepot over medium heat. Add the onions and saute until soft and translucent, 2-3 minutes. Stir in the ginger and cook, stirring often until the onions are golden, about 8-10 minutes.
- Add the cumin, coriander, turmeric, mustard seeds, and salt. Stir to coat the onions. Add the cinnamon stick and saute until the spices are toasted and fragrant, about 2 minutes.
- Stir in the red chili pepper, mango, raisins, sugar, lemon zest and juice, water, and vinegar. Bring the mixture to a boil, stirring occasionally so the sugar dissolves. Reduce heat to medium-low to maintain a moderate simmer and cover. Cook for 30 minutes.
- Remove the lid and stir. Continue to cook with the lid off, stirring occasionally, until the fruit has started to break down and the liquid has reduced, about 1 hour.
- Transfer to an airtight container or half-pint jars. Cool to room temperature before covering and refrigerating for 10-14 days, or freezing for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 45 minutes
- Category: Chutney
- Method: Stovetop
- Cuisine: Spreads
Keywords: mango, chutney, spicy
Cooking By the Numbers…
Step 1 – Gather, Measure, and Prep Ingredients
Get out a large cutting board, chef’s knife, microplane or zester, and citrus juicer.
Chop the mango. I like to slice the cheeks away from the pit, then use a paring knife to score the flesh into small cubes and scoop out the pieces with a spoon. Check out our tutorial for more tips on prepping mango.
Dice the onion. Read our guide to learn the best technique, or take a look at this article to say goodbye to those tears!
Finely dice the fresh red chili pepper. Any variety will do as long as it’s got a kick to it, and you can choose the type you like best from what’s available at the grocery store. Removing the ribs and seeds will turn down the heat factor, if that’s what you prefer.
If you’re looking for a substitute in your spice rack, you could also use 1 to 1 1/2 teaspoons of ground cayenne or crushed red pepper flakes.
Grate or finely mince the ginger and zest the lemon, then juice the lemon. Discard any seeds.
Measure the oil, water, and vinegar.
Grab a cinnamon stick. Measure the raisins and sugar.
Measure your ground cumin, coriander, and turmeric, mustard seeds, and salt into a small bowl.
Step 2 – Cook the Onions and Toast the Spices
Add the oil to a large saucepot and place it on medium heat to warm up.
Add the onions and cook, stirring occasionally, until they become soft and translucent. This will take about 2 to 3 minutes.
Add the ginger and cook, stirring often, until the onions are golden and lightly caramelized. This part should take about 8 to 10 more minutes.
Add the cinnamon stick and sprinkle the spices that you measured out together over the onions. Stir the spices in well to coat the onions. Saute until the spices are toasted and fragrant, for about 2 minutes.
Step 3 – Add the Remaining Ingredients and Simmer
Add the chili pepper, mango, raisins, sugar, lemon zest and juice, water, and vinegar to the pot, and stir to combine. You’re free to add the chili to taste here – and you can always check out our tips if you’ve accidentally turned up the spice level too much!
Bring to a boil, stirring occasionally so the sugar dissolves into the liquid. Reduce the heat to medium-low to maintain a gentle simmer.
Place a lid on the pot and allow it to bubble and do its thing for 30 minutes, stirring occasionally to prevent sticking or burning on the bottom. Keep an eye on the pot, and adjust the heat level if needed.
Remove the lid and stir the chutney. At this point, the fruit will begin to break down and the liquid will reduce and thicken. Continue to simmer with the lid off, stirring occasionally, until it has a thick, chunky consistency. This will take about 45 minutes to 1 hour.
You can continue to cook the chutney until it has reached your desired consistency. At this point, the mango and raisins will be mostly broken down and any remaining liquid will be syrupy.
An immersion blender can also be used at this point to attain your desired texture if you prefer a smoother finished product.
Step 4 – Cool and Serve or Store
Transfer the chutney to a container with a lid or half-pint jars and set it aside to cool. Now it’s ready to serve!
Mango chutney is delicious with proteins like roast pork or chicken. You could slather it on ribs, or use it in place of the tomato jam in this grilled cheese sandwich. It also makes an excellent accompaniment to a cheese board or charcuterie platter.
The fresh chutney can be stored in the refrigerator for 10 to 14 days.
For longer storage, portion it out into smaller freezer-safe containers, leaving about half an inch of headspace at the top to give it room to expand a little as it freezes.
Freeze for up to 6 months, and defrost overnight in the refrigerator before using.
Make Mine Mango
There are so many tasty savory condiments in this world – mayo, chili sauce, mustard, aioli, ketchup… And it’s true that you can of course buy all of these at the store. But there’s something special about making your own at home, and getting that combo of taste and texture just right in your own kitchen.
What will you serve this delicious mango chutney with? Share your creative ideas with us in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
Can’t get enough juicy, luscious mango? Try these recipes next:
- No-Churn Mango, Lime, and Cream Cheese Sherbet
- Grilled Pork Chops with Mango Salsa
- Coconut Mango Rice Pudding
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Lorna Kring on June 7, 2015. Last updated on November 24, 2022. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”