Fresh Mango Chutney Recipe
Homemade mango chutney recipe — sweet, tangy, and perfectly spiced. Goes with everything from samosas to grilled chicken. Ready in 30 minutes.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
10 min
Cook Time
20 min
Servings
2 cups
Calories
35 per tbsp/serving
Ingredients
3 cups ripe mango (Chaunsa or Sindhri)
peeled and diced, about 2-3 mangoes
3/4 cup sugar
1/2 cup white or apple cider vinegar
1 tablespoon fresh ginger, finely grated
2 cloves garlic, minced
1 teaspoon red chili flakes
adjust to taste
1/2 teaspoon nigella seeds (kalonji)
1/2 teaspoon mustard seeds
1/2 teaspoon salt
1/4 teaspoon turmeric
Step-by-Step Instructions
Prepare the Mango
Peel 2-3 ripe Chaunsa or Sindhri mangoes and dice into roughly 1cm cubes to yield about 3 cups. Finely grate the ginger and mince the garlic.
Bloom the Spices
Heat a heavy saucepan over medium heat. Add the mustard seeds and nigella seeds and toast for 30-45 seconds until the mustard seeds begin to pop and become fragrant.
Build the Base
Add the ginger, garlic, chili flakes and turmeric. Stir for 30 seconds, then pour in the vinegar and sugar. Stir until the sugar dissolves and the mixture comes to a gentle simmer.
Simmer the Chutney
Add the diced mango and salt. Simmer uncovered over medium-low heat for 18-20 minutes, stirring occasionally, until the mango softens and the chutney thickens to a jammy, glossy consistency that coats the back of a spoon.
Cool and Store
Remove from heat and let cool completely; the chutney thickens further as it cools. Transfer to a sterilized jar and refrigerate. It keeps for up to 3 weeks and pairs beautifully with samosas, grilled chicken, or cheese.
Tips for the Perfect Fresh Mango Chutney
Best Mango Variety
For this recipe, Sindhri works best for its sweetness and smooth texture. Chaunsa adds a richer, more complex flavor.
Make Ahead
This recipe can be prepared ahead of time. Store in the refrigerator and bring to serving temperature when ready.
Variations
Classic Version
Follow the recipe as written for the traditional preparation.
Nutrition Information
Per serving
About This Recipe
Fresh Mango Chutney showcases the versatility of mangoes in Pakistani cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Watch How to Make Mango Chutney
Video by Kun Foods on YouTube
Frequently Asked Questions
What mango is best for fresh mango chutney?
Sindhri and Chaunsa from Pakistan work best due to their natural sweetness, smooth texture, and minimal fiber content.
Can I make fresh mango chutney ahead of time?
Yes, most components can be prepared in advance and stored properly.
Better Mangoes, Better Taste for Your Fresh Mango Chutney
The secret to an incredible fresh mango chutney is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 10