Sweet & Tangy Homemade Mango Chutney
This homemade mango chutney is perfectly sweet and tangy, making it an ideal companion to spicy curries and samosas.
- Prep15 min
- Cook30 min
- Total45 min
- DifficultyEasy
- Servings4
This mango chutney comes together quickly with simple pantry staples. It balances the heat of spicy dishes beautifully, adding a burst of fruity sweetness.
The chutney thickens as it simmers, with chunks of mango softening into a jam-like consistency. It stores well in the fridge or freezer, so you can enjoy it for weeks.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Place all ingredients in a saucepan. Bring to a boil over high heat, then lower the heat so the mixture simmers gently.
- Cook, stirring often, and use a wooden spoon to break up the mango chunks as they soften. Continue until the chutney thickens and only a few mango pieces remain intact, about 30–40 minutes.
- To cut the mangoes: Stand each mango on a cutting board with the stem end down. Hold it steady and cut down about 1/4 inch from the widest center line. Repeat on the other side. The seed will remain in the center.
- Score the mango flesh in a checkerboard pattern without cutting through the skin. Then scoop out the cubes with a large spoon, or turn the cheek inside out by pushing the skin from underneath and scrape off the chunks.
- Transfer the finished chutney to a sealed container. Refrigerate for up to 2 weeks, freeze for longer storage, or ladle into sterilized jars and process in a boiling water bath for shelf‑stable storage up to 6 months.
💡 Tips
- For a smoother chutney, blend briefly with an immersion blender after cooking.
- Adjust sweetness by adding more or less brown sugar to taste.
- Sterilize jars by boiling them in water for 10 minutes before filling.
Inspired by a recipe from All That's Jas