Mango Chutney

A mango chutney adapted from a recipe by Minimalist Baker and using frozen mango. Delicious with any Indian-inspired dish, including Baked Curry Chicken Fingers.

Mango Chutney

For this recipe. I started with a simple mango chutney recipe from Minimalist Baker, and adapted it to make a smaller portion using frozen mango and slightly different spices. Delicious with Baked Curry Chicken Fingers.
Prep Time10 minutes
30 minutes
Total Time40 minutes
Course: Side Dish
Keyword: Chutney, Mango, Sauces & Dips
Servings: 1 cup


  • 1 tsp olive oil
  • 2 1/2 tbsp finely chopped red onion, or a bit more, to taste
  • 1/4 cup finely chopped sweet red pepper
  • 2 tsp fresh minced ginger
  • 1 tsp curry powder
  • pinch Armenian pepper or dried red chilis See Notes, below.
  • 1 cup frozen mango pieces
  • 2 1/2 tbsp mango juice
  • 1 tsp apple cider vinegar
  • 1 tbsp granulated sugar
  • pinch salt
  • pinch garam masala


  • In a small saucepan, heat olive oil over medium heat. Add onion, red sweet pepper, ginger, Armenian pepper, and curry. Cook for a few minutes, until onion has softened.
  • Add mango, juice, vinegar, sugar, salt, and garam masala. Cook on low for 20-30 minutes, adding a bit more juice or water if the chutney begins to stick to the pan. Break up any large pieces of mango with a spatula. Cook until the mango is considerably softer but not turning into mush.


The original recipe, with serrano peppers and red pepper flakes, sounded spicy. I switched out both for a bit of Armenian pepper. Armenian pepper, also known as Aleppo pepper, is not always easy to find.  I get mine from A Spice Affair. They describe it as "milder and oilier than conventional crushed red pepper, with a fruity twist." If you cannot find it red chili flakes are fine.

Mango image by Setory | Dreamstime

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