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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!

Mango Chutney from the top with 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!)
Mango Chutney from the top with spoon

Uses for Mango Chutney

You can serve this Mango Chutney to all kinds of Indian dishes but it especially delicious

Vegetable Pakora being dipped in Mango Chutney
Mango Chutney from the top with Vegetable Pakoras

Vegan Mango Chutney

Elephantastic Vegan
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!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Condiment
Cuisine Indian, Vegan
Servings 1 /2 cup
Calories 210 kcal

Ingredients
 
 

  • 3 cardamom pods (or use about 1/4 teaspoon cardamom powder)
  • 1/4 teaspoon nigella seeds
  • 1/2 teaspoon canola oil
  • 1 small 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. 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. 
  • Reduce the heat and let it simmer for about 10 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. 

Nutrition

Calories: 210kcalCarbohydrates: 46gProtein: 3gFat: 3gSodium: 590mgPotassium: 504mgFiber: 6gSugar: 31gVitamin A: 1785IUVitamin C: 71.4mgCalcium: 77mgIron: 1.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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