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Easy Spicy mango chutney. Indian mango chutney to use as a condiment or to make into mango curry.Jump to Recipe
This is one addictive chutney. You can tweak the chutney according to taste for sweetness, sourness, spice level etc. Use it as a dip with chips or toasts, as a side with a regular meal.. Make a curry out it with some cashew cream and add Tempeh or Veggies to it and find yourself with a fantastic Mango curry right from a good Indian Restaurant! There’s lots more to do with it..
This is my version of the Major Grey Mango chutney. You can can it and preserve it for months or refrigerate it for weeks. Adjust sugar content to taste, more if you want to make it into a preserve and can it for longer, use less if using soon and if your mango is already nicely ripe.
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5 from 6 votes
Spicy Mango Chutney Recipe. Vegan
Easy Spicy mango chutney. Indian mango chutney to use as a condiment or to make into mango curry. Makes about a 2/3 cup
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Condiment
Cuisine: Indian
Keyword: easy chutney recipe, fruit chutney, traditional indian recipe
Servings: 2
Calories: 167kcal
Author: Vegan Richa
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Ingredients
- 1 teaspoon organic high fat oil I used organic canola. coconut would work too
- 1 diced champagne mango or large mango preferably very ripe
- 1/2 inch (0.5 inch) ginger grated
- 1/2 teaspoon (0.5 teaspoon) red chili flakes or 1 broken dry red chili adjust to taste
- 1 clove garlic chopped
- 1/4 teaspoon (0.25 teaspoon) salt
- 2 Tablespoons cider vinegar or white vinegar
- 2 Tablespoon Raw sugar or equivalent jaggery or packed brown sugar or other sweetener. adjust to taste less or more
- 2 Tablespoons golden raisins
- 1/8 teaspoon (0.13 teaspoon) each of cinnamon clove, cardamom, nutmeg powders (add or remove spices according to taste.). Can also use 1/4 teaspoon of Kashmiri Garam Masala
Instructions
In a large non stick or non-reactive pot, add oil and heat on low, swirl to spread on the bottom.
Add all ingredients and mix well.
Cook on medium-low heat and bring to a rolling boil, reduce heat to low and simmer until thick, about 25 minutes.
Stir frequently to keep from sticking.
Taste for sweet, sour, spice levels, adjust spices, mix well and take off heat after another minute.
Let cool before canning.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Spicy Mango Chutney Recipe. Vegan
Amount Per Serving
Calories 167Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 302mg13%
Potassium 250mg7%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 32g36%
Protein 1g2%
Vitamin A 1040IU21%
Vitamin C 30.9mg37%
Calcium 17mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Jyoti
This mango chutney is a family favorite. I make it very often when mangoes are in season.Reply
Vegan Richa Support
love the classics and family traditions
Reply
Mary
Thank you for this delicious sounding chutney recipe! It’s not mango season here. Can I defrost frozen mango instead of using fresh? If so, are there any adjustments to make? I’m new to Indian cooking, but loving it so far!
Reply
Vegan Richa Support
that would totally work – no adjustment =)
Reply
Mary
Thank you so much! I appreciate your replying. And thanks for the recipe can’t wait to try it now.
Reply
Claire
Great mango chutney much better than store bought. We have lots of mangoes so I am trying all your mango recipies thanksReply
Nina
Great mango chutney and super easy to make!Reply
Vegan Richa Support
thank you for popping in and the amazing rating
Reply
Pat Hill
Hi
do you use wax discs for jams and chit wand if so which ones do you use? I’m just about ready to start making my own and it’s said they help things last longer but most don’t say if they are vegan, or do you know of any?
Reply
Zanna
Tastes just like the mango chutney that British people buy in jars and eat when they cook Indian food, only better 😀 We ate it with mini papad chips yum yumReply
Corissa W.
I’m so excited to have found this recipe because it lead me to your Indian Vegan deliciousness!!!! Super excited to make this recipe!Reply
Nadine
This is the best chutney I’ve ever eaten in my whole life!Reply
Becca
I want to make this to give out as a gift for Christmas. Does this need to be refrigerated after I make it and spoon it into the jars?
Reply
Richa
If you cook this one long enough, then this chutney stays fine for 2-3 weeks. I would refrigerate it just to be on the safe side.
Reply
Lyn
So my sister and I couldn’t have a more different opinion on mango; I hate it. I honestly wouldn’t eat it unless it was the only option and I was hungry. Yet I’ve just tried this recipe and there’s /nothing/ leftover, all of it is gone and honestly! I was never more happy to have finished something with mango. I’ll definitely make the recipe again, maybe even this week!
Reply
Nadine
Its’ the best, right?
Reply
Ken Williams
Thanks so much Richa. I just bought your amazing book, the recipes are fantastic!! I just made your Dal Makhani, I absolutely love it and this chutney is the best I’ve ever tasted!! Is there a second Indian cook book in the works?
Reply
Richa
Thakns Ken! So glad you are loving the book and the recipes! No next book yet. Maybe i will start thinking next year 🙂
Reply
Richa
thanks or dropping by Krithi.
I love the wellness weekend events Ricki! Always an amazing collection.
Reply
Ricki
Yum! Mango on its own is lovely, and anything spicy is lovely. . . but put the two together, and I’d say you have a winner right here. 🙂
Thanks so much for submitting to Wellness Weekend this week!
Reply
Krithi's Kitchen
Vegan mango chutney sounds super good!!
Reply
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