Chunky Mango Chutney

Aromatic, full of flavor, and simply appetizing on the plate, chunky mango chutney is a tasty condiment or side for everything from curries to BBQ. Originating from India, chutney is a versatile and flavorful sauce that beautifully combines fruits or vegetables, vinegar, sugar, and spices. It’s designed to infuse your dishes with a delightful blend of sweet, tart, spicy, and tangy notes.

Chunky mango chutney (skin on to help keep the shape)

The star ingredient, mango, lends a tropical sweetness that forms the base of the chutney. Whether you decide to leave the peel on (for more texture and nutrients) or take it off for a softer puree-like consistency, the mango’s natural sweetness is the key player in this recipe. We leave the peel on in our photos, both for the extra nutrients, but to also help the chutney keep its chunky shape while cooking. The recipe works either way, just expect a smoother chutney without the peel.

The addition of sugar (or date syrup) further enhances the mango’s sweetness, but it’s the apple cider vinegar or white vinegar that brings a tangy contrast, creating a balance that prevents the chutney from becoming overly sweet. This interplay between sweet and sour is a classic combination that works wonderfully in this recipe.

The spices used in this recipe – cumin, asafetida, coriander, and ground turmeric – add an earthy undertone that complements the sweetness of the mango and the tanginess of the vinegar. They are heated in the pan until their aroma is released, thus enhancing their flavor.

As to the chili pepper, any red chili, based on availability and heat/flavor preference, works here. Red chilies are more mature, meaning they’ve typically gained sweetness to their flavor profile, perfect for use in this mango chutney. Red jalapeños, Fresnos, serranos, or cayenne all are options (and they increase in heat from low-medium to medium heat in that order.) Or you could opt for a habanero (like the common orange or Caribbean red) to make use of their natural sweetness. Habs are extra-hot chilies, so expect significant spiciness if you go this route.

The beauty of this recipe is that it can be adjusted to taste. More salt, sugar, spices, chili pepper, or vinegar can be added to suit your palate. Once prepared, the chutney can be stored in a glass jar in the refrigerator, ready to add a burst of flavor to any meal. Serve it atop grilled meats, as a side to curry, or simply (especially in its chunky form) as a stand-alone snack.

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Chunky Mango Chutney

Chunky Mango Chutney

5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 52 kcal


  • 1 large mango peel on or off*
  • 1 tablespoon sugar or date syrup
  • 1/4 cup water
  • 1/4 cup apple cider vinegar or white vinegar
  • 1 tbsp vegetable oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon asafetida
  • 1/4 teaspoon coriander
  • 1/4 teaspoon ground turmeric
  • 1/2 red chili pepper
  • 2 cloves garlic
  • 1/3 teaspoon salt


  • Peel the garlic and grate it on a fine grater. You can run it through a press.
  • Roast and peel the chili pepper (once the skin has charred and loosened.) Chop the chili into small pieces.
  • Rinse the mango in water. If desired, you can cut off the skin.* Remove the pith. Cut the fruit into small cubes.
  • Pour oil into the pan. Add the chili, garlic, cumin, coriander, turmeric, and asafetida. Heat the pan until the spices are aromatic (stirring often to prevent burning.)
  • Sprinkle in the salt and the sugar. Stir to evenly coat the mix.
  • Add the diced mango to the pan. Pour in the apple cider vinegar and water. Stir to ensure that the mango is well coated with the flavored liquid. Bring the mixture to a boil to allow the spices to combine and intensify their flavors. Stir periodically to avoid sticking. Cook the chutney over low heat until it thickens to the desired consistency. This usually takes about 20-25 minutes.
  • While the chutney is cooking, taste it periodically. You can add more salt, sugar, spices, or vinegar if needed. Transfer the chutney to a glass jar with a lid and store in the refrigerator.


We keep peel on in the photos which helps keep the chutney’s chunky shape. Plus, mango peel is the most nutrient dense part of the mango. If you don’t like the taste of the peel, feel free to remove it prior to cooking. Note, the mango chutney will take on a more puree-like form without the peel. 


Calories: 52kcalCarbohydrates: 12gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 197mgPotassium: 131mgFiber: 1gSugar: 10gVitamin A: 618IUVitamin C: 27mgCalcium: 14mgIron: 0.4mg
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UPDATE NOTICE: This post was updated on May 17, 2024 to include new content.
5 from 1 vote (1 rating without comment)
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