Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Ingredients
Makes 5 cups (1.25 L)
3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled gingerroot
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preparation
Step 1
1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
Step 2
2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
SERVING SUGGESTION: Chutney Butter
Step 3
Serve with grilled or barbecued chicken parts.
See AlsoDelicious Top Five List of What Goes Well With MangoThis Recipe Proves Homemade Mango Chutney is So Worth ItMaking ChutneyChicken and Pepper Curry With Thai Curry Paste SubstituteStep 4
Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
Step 5
Makes 1/4 cup (50 mL).
Kitchen Tip:
"I like to mix this chutney into a vinaigrette made with vegetable oil, rice vinegar, soy sauce, honey, lime juice, lime zest, and crystallized ginger," says Topp. "It makes a delicious dressing for fruit salad or a marinade for barbecued chicken, pork, and ham."
From The Complete Book of Small-Batch Preserving by Eleanor Topp and Margaret Howard © 2001. Reprinted with permission from Firefly Books Ltd. Buy the full book at Amazon or Thrift Books.
Leave a Review
Reviews (48)
Back to TopTriangleThis is a delicious mango chutney - very popular with everyone we’ve shared it with. Chutney is sweet, traditionally is a perfect compliment for Indian food, with which we always eat it. The chutney does not break down as much as I’d like in the cooking and does not yield as much as the recipe states. It also takes a lot longer than twenty minutes to reduce. However, the balance of flavors is perfect for a mango chutney
Glendam
12/4/2021
Great recipe. Made it to use up some overripe mangoes Came out as expected with one exception - I thought it would break down the fruit and vegetables more so I pulsed it a few times with a hand blender to smooth it out by half, leaving some chunks. Will make again with slightly less sugar but it’s delicious.
R Moeller
New York, NY
10/24/2021
This is a great chutney recipe! I make it every year when mangoes come into season.I’ve substituted fresh ripe peaches in place of apples and it is equally delicious. I swirl it with white balsamic and olive oil for a delicious salad dressing.
freaknik
Big Canoe
5/2/2021
Great recipe, thank you! I was looking for a way to use up a tasteless under ripe cantaloupe, so replaced the mango with that. Snap! The only other changes I made were: used just 1 cup of sugar and replaced one of the teaspoons of curry with a teaspoon of cumin. I chopped everything between 1/8-1/4”, except the ginger, which I grated. Thank you for stopping me from wasting food! This will be devoured with cheese and curries.
Pacific islander
Vancouver Island
11/25/2019
Terrific chutney! Far better than anything store bought. Instead of canning in jars, I freeze 8 ounce portions in ziptop bags (laid flat, they take up little room in the freezer). Spice Islands Curry Powder works especially well in this recipe.
Anonymous
Boston, MA
5/9/2019
A fantastic chutney. Some other reviewers found it too sweet, but I found it far less sweet than store-bought chutneys (e.g. Major Grey). The sugar/acid balance was pretty good. I would recommend that the mangoes be less than fully ripe, maybe even on the green side, so they can take the cooking without turning into mush. The large amount of ginger generates a wonderful amount of mouth heat. Looking forward to sharing this with others.
compraxis
Philadelphia PA
4/2/2018
Im looking forward to making this... You can always just freeze some for later, you dont have to "can" it.
acermay
morrison mo
10/27/2017
Brought out a mango chutney for the boys and it cleared the room. In a bad way. My friend tried the same recipie and it don't work out any better.
Anonymous
Jersey
6/25/2017
Got so excited about the recipe...then when I am making it the last paragraph tells me about CANNING it...no mention of jars, description, anything until I get to the finishing...
ciabullemer
Denver CO
9/16/2016
I was really quite pleased with the results of this recipe. It did not yield as much as I thought; it's okay, I have more mangoes.
Guest82
Big Island, Hawaii
8/24/2016
I'm looking forward to make this recipe today after being gifted 7 fresh mangoes. I don't understand why ground cinnamon and salt are listed separately at the end of the recipe. Should I add them a second time? Also, I'm going to take the skin off of the red pepper. I'll add a small half a jalepeno pepper for the bite. Thanks for your reviews. My rating is based upon reading the recipe. I'll let you know how it turns out....
Guest82
Hawaii Island
8/23/2016
I chopped the ingredients fairly finely--1/4 inch or so, onions even finer, down to 1/8 inch. I used organic ginger from the store, which was more of a puree, and used a bit more than called for. Left out the raisins and cut the sugar. Intense flavor, delicious.
carda
7/18/2016
I also miss the checkboxes.
1crabcake
Annapolis, MD
4/8/2016
What happened to the checkboxes to flag helpful comments???
myshist
8/10/2015
Forgot the apple (oops) and subbed mango balsamic for the white vinegar and cut back on the sugar. Wonderful!I chopped fairly big so ended up processing just a bit in my food processor. Great recipe.
Anonymous
Venice, FL
1/8/2015
