Save It
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.)
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
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
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!
xxxxxyyyyy
an easy recipe, quick also. mangoes a plentiful in my town, plenty of free fruit to prepare and give much of it away. I used a dark vinegar in my last batch & it improves the presentation.
xxxxxyyyyy
Fantastic recipe. I’m a novice and pulled it off even with homemade candied ginger.
xxxxxyyyyy
Because of my health and being over weight, I am off ALL flour and ALL sugars. Sugar substitutes are really being over emphasized and used and I fear are not good for us. Are there ANY sweeteners that we can use to make like a bit more interesting? Can you make some recipes with Monk sugar, I have heard only good things about it.
Hi, Genni! We don’t have any recipes with Monk sugar, though we do have lots that use honey. I’m not sure if that falls within your dietary guidelines or not. We also have plenty of healthy fruit recipes without sugar or with minimal sugar. This Cardamom Citrus Fruit Salad is a favorite of mine. You may also like this Gluten-Free Apple Tart. It doesn’t have wheat and uses coconut sugar or maple sugar, and not very much of it. If you’re looking for a healthy dinner idea with Mango, this salad is on the weekly rotation at my house. Skip the noodles, and add chicken breast instead, and use a different dressing. Finally, this is another favorite salad and it only uses 2 teaspoons of sugar in the dressing, but, of course, you could cut it out all together and still have a great salad. I make this all the time without the noodles to save time. Good luck on your healthy eating journey.
I made this recipe & replaced half the sugar with Xylitol – the result was delicious!!
Will be making this delicious looking chutney very soon. Thanks for the recipe. BTW GOLDEN RAISINS ARE SULTANAS