Real Indian Mango Chutney


  • 2 cups ripe mango, peeled and diced
  • 1/2 cup sugar (adjust to taste)
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1 small onion, finely chopped
  • 1-2 cloves garlic, minced
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon red chili flakes (adjust to taste)
  • 1/4 teaspoon ground cinnamon
  • Salt to taste


  1. In a saucepan, combine the diced mango, sugar, water, and white vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.
  2. Reduce the heat to low and let the mixture simmer for about 20-25 minutes, or until the mango becomes soft and the liquid thickens. Stir occasionally.
  3. In a separate pan, heat a little oil and add the cumin seeds. Allow them to splutter.
  4. Add the chopped onions and sauté until they turn translucent.
  5. Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
  6. Add the red chili flakes and ground cinnamon to the onion mixture. Mix well.
  7. Transfer the spiced onion mixture to the simmering mango mixture. Stir to combine.
  8. Continue to cook the chutney for an additional 5-10 minutes until it thickens to your desired consistency. If it’s too thick, you can add a little more water.
  9. Season the chutney with salt to taste, and adjust the sweetness and spiciness by adding more sugar or chili flakes, if needed.
  10. Once the chutney reaches the desired consistency and flavor, remove it from the heat and let it cool.
  11. Transfer the cooled mango chutney into a clean, sterilized jar, and store it in the refrigerator.

Your Indian Mango Chutney is ready to be enjoyed with a variety of dishes, such as samosas, pakoras, or as a condiment for many Indian and non-Indian dishes.