Mango Chutney

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Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb

Photography Credit: Elise Bauer

One of our favorite ways to eat chicken is baked or roasted, served with Spanish rice and a bit of mango chutney.

Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.

This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar. We found the original recipe on C & H, and have been using it for years to make our chutney.

Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.

How to use chutney?

  • Serve with meat, such as chicken, lamb, or pork. We love ours with roast chicken. You can also use chutney thinned with water, to glaze chicken or duck.
  • Serve with cheese, like brie or cream cheese.
  • Spread in sandwiches. Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich

Do you like mango chutney? What are your favorite foods to eat it with?

Mango Chutney Recipe

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  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes 6 (8-ounce) jars

Ingredients

  • 2 cups sugar
  • 1 cup distilled white vinegar
  • 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 cup golden raisins
  • 1/4 cup crystallized ginger, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon mustard seeds, whole
  • 1/4 teaspoon red chili pepper flakes (hot)

Method

1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.) Process in a water bath 15 minutes.

To process in a water bath, put a rack on the bottom of tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.

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Mango Chutney

Showing 4 of 70 Comments / Reviews

  • Sue Sloan

    Just made this recipe today, and it tastes lovely, but I only got scant 5 jars. Will have to add more fruit next time to get 6.

  • Karianne Bradley-Tennyson

    Hi here, this looks delicious! How long does it keep for, once made?

  • Clair

    Doesn’t make a lot (or is it American measures?) But it tastes lovely

  • Katrinka Simpson

    Used organic apple cider vinegar, 4 cups mango and 2 cups fresh picked corn kernels instead of all 6 cups mango —- It is soooo delicious.

  • Steve Russell

    Hey Elise…

    Steve R. (in Spain) here.

    Don’t know if you’ll get this in time, cuz I’m a’cookin’ tomorrow. But… worth a try.

    I just harvested my volunteer peach tree, popped up outta nowhere about ten years from a rotten store bought peach I tossed off the deck. The most gorgeous, yet weird, peaches, as the progenitor was hybrid: wasn’t supposed to bear fruit. I completely ignore it, no water, no fertilizer.. and the flavours are deep and intense.

    Aaaaa-ny-way, you think I could do a peach-mango combo? We have mangoes coming out our ears here in Andalucía, so, why not??

    Steve x

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