Homemade Mango Chutney

Homemade mango chutney recipe. Delicious served with roasted chicken and a side of Spanish rice.

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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. Here’s an easy, excellent recipe for homemade golden mango chutney that I found from C & H.

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

Homemade 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 64 Comments

  • 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

  • Sharon

    I wonder how it would change things (if at all) if I used apple cider vinegar instead of the white vinegar? Make it sweeter, maybe? Or, possibly ruin everything?

  • Ivy Conry

    I made a batch of chutney using your recipe, and it was perfect. Additionally I added 1tsp each of ground cinnamon, cloves and allspice. Also 1 tab of Dijon mustard and 2 tsp of salt.
    You guys are great. Thanks for sharing this recipe.

  • William

    I made your mango chutney recipe and used it to make baked mango- ginger swordfish for my sweetheart on valentines day dinner. best fish I have ever had aside from my smoked salmon! thanks for the recipe!!!

  • Paul

    Hi I would love to make this chutney but wish to no what the water bath is mentioned in the recipe

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