Go Back
+ servings

Salt-Free Mango Chutney Recipe

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 105kcal
Author Cukebook


  • 2 Mango
  • 1/4 cup White Onion
  • 2 tbsp Garlic Cloves
  • 1 tsp Red Pepper Flakes
  • 1/3 cup Brown sugar
  • 1/2 cup White vinegar
  • 1 cup Water
  • 2 tbsp Extra-Virgin Olive Oil
  • Pinch of fresh ground black pepper


    • Dice mangos to your desired size. You can do a large, medium or small dice here. It's all preference and what type of bite you're looking for.
    • Mince both the onions and garlic.
    diced mangos
    • Add olive oil to pan, turn to medium and bring to temp.
    • Add your onions, garlic, red pepper flakes and black pepper. Sauté until onions and garlic are translucent. About 3-4 minutes.
    mango chutney saute veggies
  • Add mangos to the mix and cook for an additional 3-4 minutes.
    • Add all of your liquids, turn the stove on high and bring to a boil.
    • Once boiling, add brown sugar and reduce to a simmer.
    • Simmer for 20-30 minutes until all liquid is gone and you're left with a thick sauce or jam like consistency.
    mango chutney add liquid ingredients
  • Serve over chicken or turkey cutlets. Stays in refrigerator for up to 1 week.


Serving: 0.25cup | Calories: 105kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 119mg | Fiber: 1g | Sugar: 16g | Vitamin A: 634IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 20mg | Vitamin E: 1mg | Vitamin K: 5µg | Calcium: 17mg | Copper: 1mg | Folate: 23µg | Iron: 1mg | Manganese: 1mg | Magnesium: 6mg | Phosphorus: 12mg | Selenium: 1µg | Zinc: 1mg