Homemade Mango Chutney

in Asian & Indian, Condiments, DIY, Mango

Homemade Spicy Mango Chutney

When I was putting our weekly menu and shopping list together, I wrote “mango chutney” on the list… and then I crossed it off. Fruit chutneys (chutnies?) are super easy to make – you need fruit, some vinegar, sweetener to offset some of the vinegar, and seasonings of your choice to compliment the flavors.

I like a busy flavor profile: sweet, sour, savory, and spicy. And all in a form that can be spread on toast, put on top of a wheel of brie, stirred into cooked brown rice, or slathered on a filet of white fish before broiling. The possibilities are endless.

Or you can take the dulce de leche minimalist approach – it involves a spoon. And only a spoon 🙂

Spicy Mango Chutney

Homemade mango chutney that's sweet, sour, savory, and spicy - and contains no preservatives!


  • 1 Tbsp olive oil
  • 1/3 cup yellow onion, chopped
  • 1/4 habanero pepper, seeded and chopped (optional, otherwise its just mango chutney)
  • 1 clove garlic, minced
  • 3 Tbsp cider vinegar
  • juice from 1 lemon
  • 1 tsp Worcestershire sauce
  • 2 Tbsp brown sugar (plus more, if desired)
  • Pinch of ground ginger
  • Pinch of ground curry powder
  • 1 mango, peeled and chopped into 1/2-inch cubes
  • 1/4 cup dried currants
  • 1/4 cup golden raisins
  • 1 cup water


  1. Heat oil over medium-high heat.
  2. Add onions and saute until translucent and just beginning to brown around the edges.
  3. Add habanero (if using) and garlic. Cook for an additional minute.
  4. Whisk together vinegar, lemon, Worcestershire, brown sugar, ginger, and curry powder.
  5. Add to the onions. Add mango, currants, raisins and water to the saute pan.
  6. Bring to a boil and reduce heat to medium-low.
  7. Cook covered for 20 minutes, until the mangos have softened.
  8. Using a spoon, smash the mangos a bit.
  9. Cook uncovered until almost all of the liquid has reduced.
  10. Taste for seasoning - add salt or additional brown sugar, if desired.
  11. Let cool and transfer to a jar or airtight container. Store in the fridge.


Yields: 1 cup

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

12 comments… add one
  • I love this! I’d devour it right off the spoon. And your gorgeous photo made me want to come right over with bread or homemade chips. Saved the recipe. Loved the “optional” commentary. Bit of humor to make a Wednesday morning brighter.

  • Chutneys are the like are definitely the kinds of things that I go at with a spoon. I mean, they are just sitting in the fridge so innocently…waiting…biding their time. Sounds delicious! Next time I get my hands on some good mangoes I am SO making this!

  • Mmmm… now I really want some baked brie… with this chutney…

  • I love mango chutney, and this looks delicious! I may have to make it sometime with all the mangoes that are cropping up at the markets lately. Thanks for sharing this recipe and inspiring idea!

  • I do the same all the time – why buy something I can make so easily? This chutney sounds delicious, I’d love to shmear some on a turkey sandwich.

  • Yum! That sounds fantastic. Might have to try that one soon! 🙂
    Love your blog by the way. I would love if you took a look at mine.

    Thanks. ~Cookin’ Cowgirl

  • Amy Johnson

    This looks amazing and I plan on making it Saturday. How long would it keep for?

    • It will definitely keep a couple of weeks, if not longer.

      • Jantar

        No it won’t… (midnight munchies and all)

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