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
PrintIngredients
- 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 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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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
Hi, can I use thawed frozen mango in this recipe?
Hi Natalie, sure! I don’t see why not.
Does this chutney need to be left to mature for a couple of months or can it be eaten straight away?
Hi AJ, it can be eaten right away.
It took me some time to do the prep work (cutting mango and crystallizing the ginger), but the final product was delicious and way better than the ones from shops.
Thanks for the recipe!
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Really easy and fantastic chutney! Have made this 3 times now, once with tinned mangos
xxxxxyyyyy
Would like to turn up the heat so may add finely chopped habanero !