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Mango Chutney

Mango Chutney

Course Side Dish
Cuisine gluten-free, Indian, vegan, vegetarian
Keyword chutney, condiment, Gluten-free, mango, mango chutney, Vegan, vegetarian
Author Diana Herrington


  • 2 large mangoes
  • 4 dates
  • 2 garlic cloves
  • 1/2 cup light raisins
  • 1 Tbsp fresh ginger root
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper optional
  • 1/2 tsp sea salt
  • 1/2 cup apple cider vinegar


  • Peel and chop the mangoes.
  • Remove the pits from the dates and chop.
  • Mince and mash the garlic.
  • Peel the ginger root and chop finely.
  • Place all of the ingredients into a medium-size saucepan.
  • Simmer on low heat until the mango is very soft for about one hour.
  • Stir often because as the mixture reduces, it becomes thick and can stick to the bottom of the pot and burn.
  • When finished cooking, if there are still big chunks of mango, break them up with a fork.
  • Cool and serve the mango chutney with your favorite curry!


The mango chutney will keep well in the refrigerator for 4 to 6 weeks.