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A close up shot of mango chutney.
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5 from 1 vote

Spicy Mango Chutney, Indian Style

Less essential spices are marked optional. Both ground and whole spice measures are mentioned to keep it handy for everyone. Skip grinding whole spices step if using ground spices or if you don't mind having whole spices in chutney. Just remove while serving.
Course chutney
Cuisine World
Keyword mango chutney
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 60 servings
Calories 35kcal
Cost 2 sterilized jars (400 ml each)


  • 3.5 cup under ripened mangoes sliced, note135

Whole Spices

  • 1 teaspoon cumin seeds or 1 teaspoon cumin powder
  • ½ to 1 teaspoon red pepper/chili flakes notes 2
  • 1- inch cinnamon or ¼ teaspoon cinnamon powder
  • 3 cloves or ¼ teaspoon ground clove
  • ½ teaspoon coriander seeds or 1 teaspoon ground coriander, optional
  • ½ teaspoon fennel seeds optional
  • 2-3 green cardamom or ¼ cardamom powder, optional
  • ¼ teaspoon turmeric powder


  • teaspoon nigella optional, notes 1
  • ½ tablespoon minced garlic or less
  • ½ tablespoon minced ginger or less
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 tablespoon oil
  • 1 cup white vinegar
  • 2 cups sugar


Roast and Ground Whole spices: (if using ground spices instead of whole, then skip dry roasting that spice and add in next step.) notes 4

  • Place all ingredients in the whole spice list in a pan and dry roast for 30 seconds until fragrant then remove to a plate to cool.
  • Grind whole spices into a fine powder and sieve it through a fine strainer. Discard the remains.

Make Chutney

  • Heat oil in a pan then add the prepared spice mix, ginger, garlic, salt, black pepper, and nigella seeds. Let it sizzle for 2 seconds then add vinegar and sugar. Cook for 5 minutes on medium heat until sugar dissolves. Then add mango slices.
  • Cover and cook chutney for 10 minutes. Then remove the lid and cook for another 10 minutes. Adjust heat as needed and stir frequently after sauce begins to thicken.
  • Fill hot chutney in sterilized jars. (note 6) Let the chutney cool completely then place the lid tightly and store in the fridge. Use a clean dry spoon to serve each time. Chutney can be frozen too.


  1. About 1 kg or 2.2 pounds mangoes make 3.5 cups after de-seed and peeling. Use firm under ripened mangoes with yellow flesh. Don't confuse with raw mangoes with white. Avoid raw mangoes.
  2. Substitute red pepper flakes, with any dried red chili. Or just add 1 freshly chopped red chili in chutney with mango slices.
  3. Nigella seed is also called black seeds or kalonji. They taste amazing in chutney, It's optional but recommended.
  4. Roasting and grounding spices definitely add a boost to the flavor but you can skip this extra step if using all ground spices.
  5. Skip grinding spices if you don't mind having whole spices in chutney and can remove them like bones while serving.
  6. To sterilize the jar, simply bottle the glass jar with lid for 8 minutes. Make sure the jar is fully immersed in water. Then remove with pair of tong and let it cool naturally over a clean kitchen towel.


Calories: 35kcal