Easy Sugar-Free Mango Chutney

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by Alena Schowalter
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Our sugar-free mango chutney is a beautiful blend of sweet, spicy, and savory. Dip or spread this versatile condiment alongside Indian cuisine or a dish of your choice.

We love how flavorful Indian food is! And we equally love that chutney is naturally vegan.

This staple often features fruits, vegetables, onions, and delightful spices. Our sugar-free mango chutney includes all that and more!

Mango is usually the go-to fruit in chutney, but we have some alternative options if you need them. But be sure to try our mango chutney recipe at least once! You won’t regret it.

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Why you’ll love it

  • Only 10 minutes of prep time!
  • Extremely versatile
  • Sweet, savory, umami, and a lil spicy
  • Customizable
  • Made with easy-to-find ingredients
white table with different white bowls that contain fresh mango, red onion, raisins, dates and different Indian spices

Ingredients needed

  • Mango — our sweet, juicy star ingredient 
  • Red onion — a staple to add flavor 
  • Ginger — adds a fiery and citrusy taste
  • Apple cider vinegar — acidity to balance out other flavors 
  • Dates and raisins — adds sweetness and texture 
  • Cinnamon, cloves, curry, coriander seeds, salt — a blend of spices to deepen our chutney’s flavor 

To make this sugar-free mango chutney, you’ll need a cutting board, knife, pot, measuring utensils, and a serving dish.

woman in apron standing next to a table with a glass jar containing sugar-free chutney

How to make sugar-free mango chutney

  1. Sauté the onion and ginger with some water in a medium pot over medium heat. Cook until the onion is translucent.
  2. Add the rest of the ingredients, stir to combine, and bring to a boil.
  3. Simmer uncovered over medium heat for 45 minutes, stirring occasionally. 
  4. Remove from heat and set aside to cool before serving.

Storage & reheating

Fridge: let the chutney cool and store in an airtight container in the fridge for up to 2 weeks. Always inspect any leftovers for changes in appearance or smell before eating! 

To reheat: use microwave or stovetop to get to your desired temperature. Chutney can also be eaten cold. 

Freezer: we suggest freezing chutney in an ice cube tray! Use a tiny bit of oil to make the ice cube tray nonstick. Then pour in your chutney. Cover the tray with its lid or place in a sealed bag,

To reheat: take out the portion you need an hour before serving at room temperature. Eat as is or reheat on the stovetop or microwave for a warm chutney. 

Close up shot with shallow focus of woman holding two pieces of vegan cornbread and spreading a spoonful of mango chutney on top

Serving suggestions

Enjoy our sugar-free mango chutney in many ways! Here are some suggestions, but feel free to get creative:

woman in apron holding a glass jar with homemade yellow Indian sugar-free mango chutney on a spoon

FAQs & tips

What is chutney?

Chutney is a flavorful condiment with origins in India. It’s often made by simmering fruits, vegetables, vinegar, and spices. It’s very versatile and can be used as a dip or spread. 

Can I use other fruits besides mango? 

Yes! You can try peaches, apples, papaya, nectarines, and more. 

Can I adjust the spices or add different ones?

Of course, make your chutney according to how you like it! Try our original measurements first, then adjust as needed. Some other common spices in chutney are nutmeg, star anise, mustard seed, garlic, chili powder, and cayenne pepper. 

More related condiment recipes

Have you tried making chutney before, and did you try our version? Let us know in the comments below and Pin this recipe! Feel free to tag us on Instagram if you made it; we’d love to see your creations.

Sugar-Free Mango Chutney

by Alena Schowalter
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Our sugar-free mango chutney is a beautiful blend of sweet, spicy, and savory. Dip or spread this versatile condiment alongside Indian cuisine or a dish of your choice.
Serves 4


  • 3 large mango fruits peeled and cut into chunks
  • 1 red onion finely diced
  • 1 tsp freshly grated ginger
  • ½ tsp cinnamon
  • 1 tbsp apple cider vinegar
  • 3 dates pitted and chopped
  • 4 cloves
  • 1 tbsp raisins
  • ½ tsp coriander seeds crushed
  • 2 tsp curry powder
  • 4 tbsp water
  • Pinch of salt


  • Sauté the onion and ginger with some water in a medium pot over medium heat until the onion is translucent.
  • Add the rest of the ingredients, stir to combine and bring to boil.
  • Simmer uncovered over medium heat for 45 minutes, stirring occasionally.
  • Remove from heat and set aside to cool before serving.


  • Let the chutney cool and store in an airtight container in the fridge for up to 2 weeks.
  • For a quicker but slightly different version, you may cook your mango chutney for only 20-30 minutes.
  • This recipe works best with firm and slightly unripe mangoes.
  • Adjust spices after tasting. Check out our FAQ for other spice suggestions!
Course: Condiments
Cuisine: Indian
Nutrition Facts
Sugar-Free Mango Chutney
Amount per Serving
% Daily Value*
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.


    • Hey Michael,
      I understand that this looks a bit confusing but it’s just the way this recipe plugin is set up! Use as much chutney as you need, the nutritional information was automatically calculated and can be a rough estimate for the eight servings this recipe makes.
      Hope this helps!

  1. I am going to try this recipe tonight to use on salmon. I am really excited as this is my first time making chutney and your recipe looks fabulous. However, I am a little concerned as this isn’t really “sugar-free” as the mango and dates do have their own sugar content. I am not trying to sound critical here, I did think it would be more “sugar-free” and after reading it, it seems more like it is no-sugar-added”. I look forward to seeing how this turns out! Thanks for the great recipe idea.

    • thanks for the feedback — yes, by sugar-free I mean no sugar added :) you can just leave out the dates if you like! as for the mango, it’s kind of required when making mango chutney… let us know how you like it!

  2. These comments ???? It is obvious to most people that you mean no refined sugar. Natural sugars from fruits are not a problem as they have fibre with them. No one needs to ration mango ???????? It sounds like. Wonderful recipe and I can’t wait to try it ????

    • Absolutely disagree. It’s a misleading and if it was retail would be illegal to call something sugar-free many times when you “mean” something else. Why not call it what it is? It’s NOT sugar free!

    • sure, this depends on how much water you lose while cooking, if the lid is closed or not etc. I’ll make this recipe again soon to see whether it needs to be updated, so thanks for the tip :)

  3. Just made it and very excited to try it. I’m trying to be refined sugar free and my curry was not tasting the same without some mango chutney

  4. 5 stars
    Hi, have you got any advice on canning sugar free chutneys? I’m anxious about canning sugar free because I was taught that it’s the sugar that preserves and keeps it safe for months, thanks.

  5. This chutney is absolutely delicious! I like to add a whole fresh red chilli, finely chopped as we like our chutney quite spicy. Have just made my second batch. I doubt it will last very long as we both love it! Thanks for sharing the recipe.

  6. I tried this recipe a year ago,and it was amazing. I live in Spain and someone has just given me two very large mangoes,I am going to make the chutney recipe again. I have promised my friend a jar of it. I loved the mango chutney on everything I tried it with. Thank you for posting the recipe .

  7. Please, for substituting frozen for fresh mango, how many cups of mango might be required? Also, what quantity is one serving?

    • thanks for your question! one mango equals about 2 cups of chopped flesh. the nutrition values have been calculated for 1/8th of the recipe which can be used as a measure for a serving (or double that if you like, it’s always hard to estimate that).

  8. Hi and thank you for this recipe. Cant wait to try it but in the instructions no 5. says it will last a week in the fridge but in the notes it says a month in the fridge. Which is it please?

    • thanks so much for letting me know, Angie! I just adjusted the recipe card accordingly. In my kitchen, the chutney is usually gone within 2 weeks but from my research, it should keep in the fridge for up to a month :)

  9. Love this recipe thanks for sharing it was delicious, I’m more use to flavoured chutneys so I lashed some fine red pepper in there, mixed spice instead of cinnamon, soft apricots, fine chopped spring onion and for a little sweetness kick I added a pinch of sumac and it was lovely

  10. Just made my first batch of your mango chutney and it won’t be the last!!
    Thank you for the great recipe – looking forward to trying it with different fruits too.

  11. You say ‘3 large mangos’.
    I live in Thailand and it is mango season. Yesterday, I bought 3 huge mangos (total 3 — 3 kilos).
    How much should I use?

    • Hi Brian, good question! One large mango is usually 2 cups, so perhaps just use 6 cups of chopped mango for this recipe. I don’t remember how large they can get in Thailand but I sure remember their fantastic taste!

      • Thanks Alena.
        Turned out that 2 of the mangos yielded a generous 6 cups of flesh.
        Leaving the third for the most delicious desert I ever tasted. A “Thai classic ” sweet mangos with coconut milk and sticky rice. Food of the gods (ambrosia)!
        Back to chutney— followed the recipe to a ‘T’ (unusual for me) except substituted more raisins for the dates which a) I don’t like and b) cost a wallet and a half here.
        Oh, and can’t stand cloves (remind me of the dentist as a child).

        Delicious. SO GOOD that I will NOT be offering any to my friends.
        Now waiting for the man with the pick-up truck to come with more mangos and I will make some for special friends.

        • awww that all sounds wonderful! I would have also made that swap since some typical western products like raisins, bread or oats are so expensive in places like Thailand — however, lots of produce (and rice) and really affordable there. Funny enough, not all soy milk in Thailand was vegan when I remember correctly! Thanks for sharing and taking me down memory lane :)
          Warm wishes!

  12. 5 stars
    This has become a staple in my house added to cashew mayo toy make coronation chickpea pittas. Delicious. Thank you for sharing this recipe 💜

  13. Just finished making cooling right now. Loosely followed recipe I was bad and used few slices of crystallized ginger no dates and also added some Italian Bomba hot pepper sauce for on Trader Joe’s very delicious so far can’t wait to eat with salmon later.

  14. Just simmering this on the stove now. It smells and looks delish. Will pair nicely with dinner tonight. Thank you for this healthy way to use fresh mango. And no added sugar!

  15. Hi, I would like to make and can this chutney (using a hot water bath). Given it lack of sugar and acid content, do you think that would work? I don’t want to poison my friends 🙂

  16. This looks great! The recipe calls for 5 tbsp of liquid in total. I don’t see how this will last 45 mins simmering, covered or uncovered. Am I missing something? Do the mangoes release a lot of juice? Cheers!

  17. Hi from Australia. I just made mine. Yes the mangoes do release a bit of moisture. Mine just ‘plopped’ away for 40 mins. Just remember to keep stirring to stop it catching.
    Makes a large batch. I did 2 x jars, and am going to freeze the rest in batches, as I don’t think it will keep like store bought chutney.
    Will definitely keep this link. Tx

  18. 5 stars
    I made this recipe about a year ago and froze a few jars. About a year later and the last jar is just as good as the day it was made. I added it to some homemade fermented relish that was a little runny. It was a perfect blend of tastes and was a nice consistency. I enjoy it on salad instead of salad dressings or as a side to just about anything. Thanks for the recipe!


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