Homemade Indian condiment with mango

Indian Homemade Mango Chutney Recipe

This simple mango chutney recipe is deliciously sweet and provides a great balance to rich, spicy foods like curry and samosa.
Course Condiment
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 cups
Calories 395kcal
Author Jas


  • 1 onions chopped
  • 2 mangoes chopped into chunks
  • 1 tablespoon grated fresh ginger
  • 6 tablespoons white vinegar
  • 1/2 cup brown sugar
  • 1/4 teaspoons ground cloves
  • 1/4 cup raisins
  • 1/2 cup water


  • Combine all ingredients in a saucepan. Bring to a boil, then reduce heat as mixture softens and begins to bubble. Stir often, breaking up the mango chunks with a wooden spoon, until the mixture is thick, leaving just a few intact mango chunks, about 30 to 40 minutes depending on the size of mango chunks.
  • Store in a sealed container and either refrigerate for use within 2 weeks, freeze or ladle into jars and process in a boiling water bath and store for up to six months.

*How to cut the mangoes

  • Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4" from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. What's left is the seed.
  • Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango and cut another set of parallel slices to make a checkerboard pattern.
  • Scoop the mango slices out of the mango skin using a large spoon or turn the scored mango "cheek" inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.


~ Free Tip ~
Substitute fresh ginger with 1/4 teaspoon ground ginger. Add 1 small minced garlic clove if desired.


Calories: 395kcal | Carbohydrates: 98g | Protein: 2g | Sodium: 29mg | Potassium: 580mg | Fiber: 4g | Sugar: 78g | Vitamin A: 1785IU | Vitamin C: 65.1mg | Calcium: 82mg | Iron: 1.2mg