Recipe for an easy-to-make and delicious vegan Mango Chutney made with a fresh mango. It’s perfect to spread on papadums (crispy Indian bread) or to serve with summer rolls or crispy homemade vegetable pakoras!
I’m a sucker for Indian food. I could eat it every week. Oh wait – I do. Did you know that I’m eating out at our favorite Indian place with friends every Sunday evening? It’s a fun little tradition and the perfect way to end a week. The restaurant owners know us already, so we don’t have to order – they know exactly what we want (and the heat level) and they always make a vegan version of Dal Makhani for us. Yummy!
Okay, but back to the recipe. This Mango Chutney is
- vegan
- gluten-free
- made with a fresh mango
- easy to make and
- even includes hand-ground seeds (so flavorful!)
Uses for Mango Chutney
You can serve this Mango Chutney to all kinds of Indian dishes but it especially delicious
- on padadum (thin and crispy bread made typically out of urad, lentil or chickpea flour)
- with pakoras (broccoli and sweet potato or cauliflower and spinach)
- on naan or chapati
- with a vegan cheese platter
- with vegan grilled cheese sandwiches
- in a burger
Vegan Mango Chutney
Recipe for an easy-to-make and delicious vegan Mango Chutney made with a fresh mango. It's perfect to spread on papadums (crispy Indian bread) or to serve with summer rolls or crispy homemade vegetable pakoras!
Print
Pin
Rate
Servings: 1 /2 cup
Ingredients
- 3 cardamom pods (or use about 1/4 teaspoon cardamom powder)
- 1/4 teaspoon nigella seeds
- 1/2 teaspoon canola oil
- 1 red onion - chopped
- 2 garlic cloves - minced
- 1 mango - peeled and diced
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon powder
- 1/4 teaspoon ginger powder
Instructions
- Add the cardamom pods to a mortar and break open. Remove the shells and use only the cardamom seeds. Add the nigella seeds and grind until crushed.
- Heat the canola oil in a medium-sized pot on medium heat and add in the chopped onion and minced garlic. Cook until translucent. Add the ground seeds to toast them a bit.
- Then add the rest of the ingredients: diced mango, apple cider vinegar, maple syrup, salt, cinnamon and ginger powder.
- Bring it to a quick boil and let it simmer for about 15-20 minutes. By now the mango should be soft enough and break apart quite easily. Use a fork to mash it even more. At this point you can also adjust the flavors to your own preference!
- Then fill the chutney into clean canning jars and close them while it is still hot. The chutney will last longer that way, until opened. Or let it cool and use immediately.
Estimated Nutrition Info
Calories: 210kcal | Carbohydrates: 46g | Protein: 3g | Fat: 3g | Sodium: 590mg | Potassium: 504mg | Fiber: 6g | Sugar: 31g | Vitamin A: 1785IU | Vitamin C: 71.4mg | Calcium: 77mg | Iron: 1.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Rate the recipe!A recipe rating helps other users to figure out if they should try a recipe. Please leave a good rating, if you like the recipe!
Did you make this vegan Mango Chutney? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!
Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
Natalie | Feasting on Fruit
I’ve only ever had mango chutney once in a wrap at a restaurant but I loved it! It’s sweet and savory and tangy and so…bright? I don’t even know the right word, but I do know I’m a fan. And pretty easy to make too it seems :) I never would’ve thought to pair it with grilled cheese but I am so intrigued now…
Bianca
Mango chutney adds such a deep flavor profile to any sandwich and wrap, I love it! I still have one more old recipe using mango chutney I want to reshoot (it’s from 2014! ugh! the photos.. you can’t even look at it :D) but all the leftover mango chutney goes into grilled cheese sandwiches or vegan cheese platters. I’ve been meaning to make more cheeses, so that would be a good opportunity :)
E Kathryn Solberg
What kind of cardamom do you use? Brown and green cardamom is used in Indian dishes but there is also white cardamom. All have different flavors.
Bianca
I used green cardamom for this recipe. Sorry, I should have mentioned that somewhere. It’s the typical cardamom you can get around here, so I didn’t think much about the others :)
Matt
Didn’t work at all. 2.5 tsp of liquid just wasn’t enough ?
lucie mayer
OMG. I made baked pakoras for the first time yesterday, hoping to freeze a batch. Well, Stepson and boyfriend (and me tbh :) ) went through most of them, in burgers. I was hankering for mango chutney to go with, and today, I find you. I am so grateful! I just read the recipe and I can taste it. I can’t find cardamom pods, so I’ll go with a ground up version, or just co with garam masala. I’ll also use thawed frozen mango chunks, as they don’t stay fresh enough, long enough, when they’re flown all the way to Québec, where I’m from.
I am SO grateful to have found you! Pakoras, with mago chutney, coming up!
Many thanks!!