1-Pot Spicy Mango Chutney

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Close up shot of a bowl of our homemade Spicy Mango Chutney recipe

Mangoes know no bounds. They’re quite tasty with salads, coconut yogurt, energy bites, spring rolls, smoothies, curries, and sorbet!

My most recent mango obsession is chutney. My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in 1 pot with basic ingredients, and pairs perfectly with SO many Indian-inspired dishes! Let me show you how.

Wood cutting board filled with ingredients for making vegan Spicy Mango Chutney

What is Chutney?

Chutney is a spicy, flavorful condiment originating in India. It’s known for being full of micronutrients and aiding digestion. It can be made from a variety of fruits and vegetables and has since spread to many countries and taken on different forms (source).

How to Make Mango Chutney

This chutney starts by sautéing onion, serrano pepper, bell pepper, and ginger in a saucepan with simple spices. Then comes the mango, a little mango or orange juice, coconut sugar for natural sweetness, apple cider vinegar for acidity, and sea salt to taste.

We also added a little curry powder for more flavor (& because it’s amazing in pretty much everything). You can learn more about the origin of curry powder and find a DIY recipe here.

The result is a tender, perfectly cooked mango chutney that’s equal parts sweet, spicy, and sour!

Note: There are many ways to make and season mango chutney. You can learn more and find a traditional Bengali-style recipe here.

Stirring mango and spices in a saucepan for homemade Spicy Mango Chutney

We hope you LOVE this chutney! It’s:

Hearty
Easy to make
FULL of flavor
Spicy-sweet
Versatile
& Super delicious

This would make the perfect sauce or dip for Indian-inspired dishes like Pakoras, Aloo Tiki, or our Shawarma Cauliflower Steaks! We’re working on plenty more recipes this chutney would pair perfectly with, so stay tuned!

If you try this recipe, let us know! Leave a comment and a rating, and tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Platter with mango, cilantro, and serrano, and a big bowl of our Spicy Mango Chutney recipe

1-Pot Spicy Mango Chutney

Delicious mango chutney made in 1 pot with simple ingredients. The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes. 
Author Minimalist Baker
Print
Bowl of our delicious Spicy Mango Chutney recipe topped with fresh cilantro
5 from 11 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 (2-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 1 Tbsp coconut oil (sub water if avoiding oil)
  • 1/2 cup finely chopped red onion (or shallot)
  • 1-2 small serrano peppers, seeds removed, minced (adjust according to preferred spice level)
  • 3/4 cup finely chopped red bell pepper (optional)
  • 2 Tbsp fresh minced ginger
  • 1/4 tsp red pepper flakes (omit for less heat)
  • 1 Tbsp curry powder (or store-bought)
  • 3 cups chopped ripe mango
  • 1/2 cup mango or orange juice (or sub water and adjust sweetness as needed with varied results)
  • 1 Tbsp apple cider vinegar (or lemon or lime juice)
  • 3-4 Tbsp coconut sugar (or maple syrup // omit for a less sweet chutney)
  • 1 Pinch sea salt
  • 1/4 tsp garam masala (optional)

Instructions

  • In a small saucepan over medium heat, add coconut oil (or water), red onion, serrano pepper, red bell pepper (optional), ginger, red pepper flakes, and curry powder. Cook for 3 minutes, stirring occasionally.
  • Then add the remaining ingredients and cover. Cook on low for 20-30 minutes. The mango should be soft but not entirely puréed/mushy.
  • Enjoy warm or let cool to room temperature before use. Enjoy on salads, aloo tiki, and samosas or with bowls, naan, or pakoras! Will keep covered in the refrigerator up to 1 week or in the freezer up to 1 month (let thaw before use).

Video

Notes

*Recipe loosely adapted from Food Network.
* Recipe as written makes 2 1/2 total cups chutney.
*Nutrition information does not include optional ingredients, and is calculated using the lower recommended measurement of ingredients.

Nutrition (1 of 20 servings)

Serving: 1 serving Calories: 44 Carbohydrates: 9.3 g Protein: 0.5 g Fat: 0.9 g Saturated Fat: 0.6 g Sodium: 4.9 mg Fiber: 1 g Sugar: 7.8 g Vitamin A: 550 IU Vitamin C: 32.2 mg Calcium: 10 mg Iron: 0.2 mg

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My Rating:




  1. Candice says

    I initially made this to go with the Curried Quinoa Chickpea Burgers, but WOW was it sooo delicious and quick and easy that I make it pretty often for BBQ’s or any other meal in need of some flavour. Thanks for sharing :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would work! We admittedly haven’t canned so whatever process you normally do should work!

  2. Abi P says

    Thanks Dana! This was delicious! I made a few modifications (mainly to use up some spices and aromatics). When adding in the mango I also added extra minced ginger and 1 sliced garlic clove, plus a small pinch each of whole cloves, peppercorns, cumin, nigella and fenugreek seeds. Whizzed half up in a blender and mixed back in with the chunky half, and tried to fish out the chunky whole cloves! Now leaving it to cool in the fridge. We’ll have it tonight alongside a butternut squash chickpea and spinach curry. I love mango chutney but not the amounts of sugar in the shop bought versions so it was great to find this recipe.

  3. Isabelle says

    This is so delicious! Perfect addition to samosas or a curry inspired bowl. Tip: I found I had to remove the lid and let it simmer at high heat for a few minutes to evaporate some unwanted liquid at the end.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your tip, Isabelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Taliah says

    Oh my goodness, this was so delicious!! I had it last night in some wraps with potatoes and peas and it was heavenly! I halved the recipe, omitted the bell pepper, used lemon juice instead of ACV and maple syrup instead of coconut sugar and it turned out perfect. This will definitely be a new staple :)

  5. Meryl says

    I would like to make this this weekend for my vegan family members along with the chickpea quinoa burgers but do not have ripe mango. Can you tell me please if I can use frozen mango chunks? Thank you so much I’m so excited to try these recipes!

    • Support @ Minimalist Baker says

      Hi Meryl, we think that will work well! You may have to cook it for slightly longer to allow it to thicken. Hope that helps!

  6. John B says

    Great recipe, thanks! I made it a second time and cut back the amount of curry by half. To my taste that let the other delicious flavors in this recipe shine through. I used a combination of mango and in-season peaches to get to the 3 cups total fruit. Delish over a bowl of rice, quinoa, kale, spinach, and almonds!

  7. Cassie Autumn Tran says

    Mango chutney is my FAVORITE type of Indian condiment! It tastes GREAT with any curry since it adds a nice sweetness that contrasts with the salty and spicy flavors. I used to eat lots of mango chutney with daal, tandoori tofu, and Roti when I consumed heaps of Indian food. Just might have to go back to doing that again!

  8. Jordan Elise says

    I made this exactly according to the recipe and it turned out great! Don’t be worried if yours is a little watery or soupy at first, b/c mine thickened up in the end! I used the chutney on the curry spiced chickpea burgers, and it was sooo good! Perfect combination of sweet and spicy;)

  9. Mike from Chili Pepper Madness says

    This looks great. I love to keep a good chutney on hand in the fridge as a quick meal enhancer. You can jazz up so many dishes with it. It’s also great spooned right over grilled meats like a sauce. Love it.

  10. Sharon says

    One of my favorite recipes (that I lost!!!) was lentil burgers with mango salsa. My kids totally balked at the thought of eating that for dinner. I told them that they had to eat one bite before pushing it away. Needless to say, they finished the entire burger!
    I’m thrilled to see that you intensified the mango salsa with red pepper flakes. I couldn’t find a lentil burger recipe here (HINT, HINT!), but I will find one elsewhere and hope to top my memory of those yummy burgers, adding what looks to be a delicious mango salsa that you created.

    • Support @ Minimalist Baker says

      Whoop! We are glad your kids enjoyed this recipe! Look out for tomorrow’s recipe and it might be something that interests you ;)

  11. O.W. says

    AMAZING! I’ve made dozens of your recipes and have always loved each one. But I’m absolutely addicted to this chutney and found myself licking the spoon. I normally follow your instructions exactly as is, as I’ve found they never need any adjustments, but I did not have curry powder so I subbed red curry paste and it still turned out amazing. (Had no idea if this was ok?) Thank you for the delicious recipe!

    • Support @ Minimalist Baker says

      Yay! We love this recipe too and are glad to hear it was equally as delicious when using red curry paste! :D

  12. snoCook says

    I can get quick frozen mango chunks at Costco. Do you think that could be used or is it likely to be too mushy?

  13. Lisa says

    Love Chutney and can’t wait to try it. I’m allergic to Bell Peppers should I leave them out or is there a good substitute? Thanks!

  14. Victoria says

    Love this recipe, definitely going to make. Can I make and put into a pot in the fridge? How long do you think it would be good for? Thank you ?

  15. Angela says

    One of my students gave me a bunch of nectarines from his nectarine tree and I wasn’t sure I could eat them all. So after seeing your post on insta I made the recipe with nectarines instead of mango and it was delicious!! So sweet and spicy. I used lemon juice instead of acv and it wasn’t so acidic. Maybe I’ll add some more fresh lemon juice as I use it. Can’t wait to eat it throughout the week.