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.
A Sweet Chutney With Notes of Spice
This chutney is spiced with 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.
Things to Do With Mango 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?
Swaps and Substitutions
Over the years, readers have shared their tweaks to this recipe:
- If you can't find crystallized ginger, use half as much (2 tablespoons) finely chopped fresh ginger instead.
- An equal amount of grainy mustard is a suitable stand-in for whole mustard seeds.
- Try using apple cider vinegar instead of white vinegar for a slightly different flavor.
- Swap the mangoes for ripe peaches for a peach chutney.
- Add more red pepper flakes or include a chopped hot chile pepper to make it spicy.
Serve Mango Chutney With These Recipes!
- Chicken With Mango Chutney Sauce
- Classic Rack of Lamb
- How to Make a Cheese Board
- Roast Wild Duck
- Turkey Grilled Cheese Sandwich With Pickled Onions
Thawed frozen mango works as an alternative to fresh mango. You'll need about 6 cups of mango pieces
2 cups sugar
1 cup distilled white vinegar
4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups)
1 medium onion, chopped (25g, about 1 cup)
1/2 cup (80g) golden raisins
1/4 cup crystallized ginger (40g), finely chopped
1 clove garlic, minced
1 teaspoon whole mustard seeds
1/4 teaspoon red pepper flakes
Make the sugar vinegar syrup:
Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
Add the remaining ingredients and simmer:
Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Pour into jars:
Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)
For shelf stable storage, process in a water bath:
Put a rack on the bottom of a 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.
If you skip water bath canning, mango chutney will keep in a tightly sealed jar in the fridge for at least 1 month. Just check for mold; if you see any, toss it out. You can also freeze the jars for up to 3 months. Leave 1 inch of headroom to allow the frozen mixture to expand.
|Nutrition Facts (per serving)|
|Servings: 24 to 40|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 18g|
|Vitamin C 15mg||73%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|