Mango Chutney

4.89 from 35 votes

This Mango Chutney recipe is packed with flavor from fresh mangos and spices, and is a fun accompaniment to many dishes.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 96kcal

Author: Lauren Allen

Cost: 6

Recipe Link

Equipment

Ingredients

1 Tablespoon canola oil
2 teaspoons fresh ginger , finely minced
2 cloves garlic , minced
½ cup red onion , finely chopped
½ cup red bell pepper , finely chopped
1 fresh red chili , seeds and veins removed OR 1/4 to ½ teaspoon crushed red chili pepper flakes, to taste
1 1/2 teaspoons curry powder
1/4 teaspoon salt
4 large mangoes* , peeled and diced
1 1/2 cups granulated sugar
1 cup apple cider vinegar , or white vinegar

US Customary - Metric

Instructions

Dice mangos (here’s my resource for how to cut a mango) into very small pieces.
4 large mangoes*
Sauté veggies: Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
1 Tablespoon canola oil, ½ cup red onion, ½ cup red bell pepper
Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt then sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
2 teaspoons fresh ginger, 2 cloves garlic, 1 fresh red chili, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, 1 1/2 cups granulated sugar, 1 cup apple cider vinegar
Simmer: Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.
Store in the fridge for 1-2 weeks, frozen for months, or canned chutney (see instructions in notes) can be stored in the pantry up to a year.

Video

Notes

Yield: Makes a little more than 2 half pints.

Mango: I recommend champagne mangos for chutney, because of their smooth velvety texture, but you can use any type of mango.

Make Ahead instructions: Mango Chutney can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 weeks.

Freezing Instructions: Store in a freezer safe container in the freezer for up to 6 months.

Canning Instructions: Pour the hot mixture directly into sterilized jars. Top with new, cleaned lids and rings and process in a water bath for 10 minutes (or a longer if at high altitude). Allow to rest at room temperature on your counter for 24 hours, then store in a dark, cool place for up to one year.

Uses for Mango Chutney:

with Meat dishes (chicken, lamb, pork).
As a glaze or marinade for chicken.
Over Baked Brie or spooned over a block of cream cheese, with crackers for dipping, just like we do with our Jalapeño pepper jelly.
Add a scoop to chicken salad for sandwiches or spread on sandwiches or in a chicken gyro.
As a condiment for your favorite Indian foods
With homemade Pita Bread.

Nutrition