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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
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)
Special equipment:
- 6 8-ounce canning jars
Method
1 Make sugar vinegar syrup: 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 jars: Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.)
4 For shelf stable storage, 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. (See more useful information on water bath canning here.)
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Mango Chutney
It was super easy to make, we used fresh mangoes from our tree.
We added extra chilli and some fresh ginger. It is delicious!
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I have a problem with the measurements here:
Would it be a problem to provide weight dimensions instead of volume dimensions? That is way more precise. Mango sizes differ a lot. Specially if you are in a place where they grow, and the sizes are not standardized like in a Supermarket.
The same applies to the cup raisins and the Ginger. By weight would be so much easier to get right. Preferably in grams, that way you are more inclusive for the rest of the world outside the US. Feet, Inches, cups, Gallons, ounces. That’s old Imperial history.
Hello Luis,
Thanks for your feedback. The internet tells me a cup of diced mango is 165 grams, but I don’t have any ripe mangos here to give it a spin in real life. I envy your access to homegrown ones!
We do realize a lot of our readers are international, which we love, and we do want to be more inclusive. That said, we don’t yet offer weights for most recipes, and we have quite a backlog of legacy recipes–it would take months and a lot of leg work to convert every recipes, specifically one we’d need to re-test, like this one. Ah, if only it were in the cards!
I agree, metric weights are wonderfully speedy and so very accurate. You can use this handy table and do some of the conversions yourself, if that helps. Happy thanks for reading and cooking with us.
I made it and it was awesome. It was super easy to make, it went well with my chicken
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I’m going to make with frozen mango. Tried Metro’s brand yesterday and Soooo good. Better than fresh mangoes I have bought in the past. Will let you know how frozen works.Want to this on fish tacos.
How did it go with frozen mango?
I made this today. I used jarred mango in natural juice (Costco) and organic raw and unfiltered apple cider vinegar. Amazing !! One jar of mangoes made 5 canned jars! There was a splash left over that didn’t last long!! Yum!
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