Mango Chutney Recipe

I’ll be honest – mango chutney might just be my favorite chutney of them all. And considering I’m a serious chutney fan, that’s saying a lot! This time, I made it using frozen mango. It’s much cheaper and faster – definitely a win-win.

Why You’ll Love This Recipe

• Easy – the main ingredients for this mango chutney are likely already in your pantry/freezer. And if not, you’ll find it at your local grocery store for sure.
• Made with fresh or frozen – I love that you can make this chutney with both fresh or frozen mango

A Chutney Day in the Kitchen

Recently, I had what I like to call a “chutney day.” I wanted to reshoot the photos for my red onion chutney, and while I was at it, I figured – why not finally make and shoot a batch of mango chutney too? Somehow, this one hadn’t made it to the blog yet. Shocking, considering it’s my go-to chutney!
Though I’ll admit – it’s a tough call between mango, tomato chutney, rhubarb chutney, apple chutney, pumpkin chutney and cranberry compote (which kind of feels like a chutney, even if technically it isn’t).

What Is Mango Chutney

I always say chutney is like the savory cousin of jam. Sure, there’s a good amount of sugar in it, but the addition of red chili, garlic, ginger, and warm spices makes it a deeply flavorful, savory condiment.

Recipe Ingredients

Here’s what you’ll need to make this sweet and spicy mango chutney:

• Mango (of course!)
• Fresh ginger
• Garlic
• Red chili pepper – you can also use red pepper flakes
• Nigella seeds
• Ground spices: cumin, coriander, turmeric, cardamom, clove, cinnamon
• Sugar
• White wine vinegar

Don’t let the list scare you- chances are, you already have most of these in your pantry. And if not, the recipe is quite flexible. The essentials are simple: ripe mango, sugar, and vinegar. Everything else is there to deepen the flavor. 

How to Use Mango Chutney

Wondering what to eat with mango chutney? It’s incredibly versatile. One of my favorite ways to serve it is on a cheese or charcuterie board. It pairs especially well with crumbly aged cheese, but honestly, any cheese works.

Beyond cheese boards, you can use it in all sorts of ways:

• Spread it on a burger or sandwich (it would be delicious with this halloumi burger, this Christmas burger with mango chutney) or the smashed tortilla burgers)
• Stir it into grain bowls or wraps
• Use it as a marinade or glaze for roast chicken
• Serve it with glazed ham during the holidays

Basically, think of it as a savory fruit spread that adds bold, complex flavor to both everyday meals and special occasions.

Frozen vs. Fresh Mango: What’s Better?

You can use either fresh or frozen mango to make mango chutney. Which is more cost-effective really depends on the season. But frozen mango has a major advantage: it’s already peeled, chopped, and usually perfectly ripe.

Don’t worry if there’s the occasional firm chunk of mango – those will soften as they cook. Just make sure you’re not working with only unripe mangoes, as that will affect the final taste and texture.

How to Store Mango Chutney

To preserve your mango chutney, ladle it into sterilized jars while still hot. Sealed properly, it will keep for up to 3 months (and probably much longer) in the pantry.
If storing in the refrigerator, it stays good for 1 to 2 weeks. Always use a clean spoon to prevent contamination.