Want more homemade sauces? Try Pimento Cheese Dip, Pepper Jelly, Peanut Sauce, or Pico de Gallo!
Why I love this recipe:
Favorite Accoutrement: Serving a small side of Mango Chutney with a meal is such an easy way to elevate it and add amazing flavor! My mom always serves it with her pork tenderloin, and I love to add a scoop to my chicken salad, grilled chicken, and of course with any Indian food like Chicken tikka masala or to dip with homemade pita bread. Stores well: You can freeze it for months, or even can it to make it shelf stable. I make a big batch so I always have some on hand and I love adding it to our charcuterie boards. It’s so easy to make, versatile, and the homemade version can’t be beat!
How to make Mango Chutney:
Peel and dice mango into small pieces. Here’s my tips for how to cut a mango. Sauté onion and bell pepper in a skillet with oil, then add ginger, garlic, and spices. Simmer: Add diced mangoes, sugar, and vinegar then simmer for 40 minutes to 1 hour. Mash homemade mango chutney with a potato masher for a smoother consistency (optional). Make sure to try my Peach Chutney too!
Serve Mango Chutney with:
Meat dishes (chicken, lamb, pork). As a glaze or marinade for chicken. Over Baked Brie Spooned over a block of cream cheese, with crackers for dipping, just like we do with our Jalapeño pepper jelly. Add a scoop to chicken salad for sandwiches. As a Dipping Sauce for your favorite Indian foods. Spread on sandwiches or in a chicken gyro. With homemade Pita Bread.
Make Ahead and Freezing Instructions
To Make Ahead: This old fashioned mango chutney recipe can be made ahead and stored in the refrigerator in an airtight container for up to 2 weeks. To Freeze: Store homemade mango chutney in a freezer safe container in the freezer for 6 months. Thaw overnight in the refrigerator before using. I originally shared this recipe May 2021. Updated February 2024.
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