Traditional recipes

Mango Chutney

Mango Chutney


  • 1 small Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces
  • 2 ripe mangos, peeled, pitted, and chopped into ¼-inch cubes
  • 1 small red onion, chopped finely
  • 1/4 red bell pepper, chopped into 1/4-inch pieces
  • 1/2 Cup granulated sugar
  • 1/4 Cup golden raisins
  • 1/4 Cup distilled white vinegar
  • One 1 1/2-inch piece fresh ginger, peeled and grated
  • 1 1/2 Tablespoon lemon juice
  • 1/2 Teaspoon curry powder
  • 1/4 Teaspoon green cardamom
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg, preferably freshly grated
  • 1/4 Teaspoon kosher salt


In a medium-sized saucepan, combine the apple, mangos, onion, bell pepper, sugar, raisins, vinegar, and ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the fruit is tender and the mixture has thickened, about 20 minutes.

Add the remaining ingredients, increase the heat to high, and bring to a gentle boil for 5 minutes. Then, turn off the heat and transfer to a medium-sized bowl. Once the chutney has cooled to room temperature, cover the bowl with plastic wrap and refrigerate until well chilled, at least 30 minutes. The chutney can be stored in an airtight container for up to 1 week.

Nutritional Facts


Calories Per Serving529

Folate equivalent (total)162µg40%

Riboflavin (B2)0.2mg12.8%

    • 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
    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.
    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.
    1. Serve with grilled or barbecued chicken parts.
    2. 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.
    3. Makes 1/4 cup (50 mL).

    From The Complete Book of Small-Batch Preserving by Eleanor Topp and Margaret Howard © 2001. Reprinted with permission from Firefly Books Ltd.

    Easy Mango Chutney Recipe

    Hi Lynn- if you have all of them, adding them all in so enhances the flavor on this dish!

    Saturday 27th of March 2021

    Collected some fallen missiles from the local coffee shop garden followed recipe including all spices BUT added black garlic bulbs . sooo good

    Easy Spicy Breadfruit Fries Recipe by Savory Spin

    Monday 22nd of February 2021

    […] I spiced these breadfruit wedges with coriander, smoked paprika, turmeric, and cumin. And, then baked the heck out of them. When they were ready, we enjoyed them with ketchup. They are also delicious dunked into some sweet chili sauce or served alongside some apple chutney or mango chutney. […]

    Easy Apple Chutney Recipe - Savory Spin

    Sunday 13th of December 2020

    […] like this mango chutney, this apple chutney is delicious as a dip to everything from air fried salmon balls to chicken […]

    Hi There!

    I'm Shashi - the photographer, recipe developer, and head food monger on here

    where you will find easy fusion recipes with a healthy(ish) spin. The inspiration for most of these fusion recipes comes from my early years in Sri Lanka and The UAE.
    I'm so glad you stopped by and I hope you find a recipe or 2 that inspires you to add a spice-a-licious spin to the food on your plate.

    Combine mango slices and salt let stand overnight. Rinse and drain. Combine sugar and vinegar simmer for 30 minutes. Add mango slices and remaining ingredients simmer for 1 hour or until mangoes are tender and chutney is of desired consistency. Sterilize jars, fill with chutney and seal*. Makes 7 pints.

    *Note: Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner. (The National Center for Home Food Preservation).

    Estimated Nutrient Analysis per 1 tablespoon:
    40 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 30 mg sodium, 11 g carbohydrate, 0.5 g fiber, 10 g sugar, 0 g protein

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    Now this south Indian-inspired recipe has some important ingredients. Let’s talk about them.

    • White Vinegar: It smells terrible, but it does wonders. Not only does vinegar provide the acidity to ward off bacterial growth (important for canning), but it adds a touch of sour that balances out the sweet and savory.
    • Mustard Seeds: These are common in Indian cuisine and take this condiment from “good” to “so so so great”. If you’re like me and don’t like the taste of mustard, fear not. These don’t taste mush like yellow mustard sauce.
    • Sautéed Garlic, Onion, and Ginger: The base of most good stir fries starts with these major players, and the same holds true with our chutney.
    • Mangoes: And of course, the mangoes. Chutneys are especially great for preserving any leftover or excess fruit you may have. So find your ripest, almost-ready-to-go-bad mangoes, chop ‘em up, and throw them in.

    Frankly, I didn’t expect this to turn out so well. But I lie not when I say that this. is. so. good. Slather it on a bagel with cream cheese and thank me later.

    How to Make Tasty Raw Mango Chutney

    Raw Mango Chutney. Raw mango chutney - this recipe of green mango chutney is my mom's and we usually have this mango chutney with dal-rice or with rice kanji/pej (savory rice porridge). Since the mangoes are raw, so this chutney is a sour one much unlike the Sweet mango chutney i had posted earlier. There is one more Mango chutney recipe which is made with semi-ripe mangoes and is sweet and tangy to taste.

    mango chutney sauce with detailed photo and video recipe. a tangy and spicy condiment prepared from raw or unripe mango which is typically eaten as side dish. there are several variations to this simple chutney recipe and this post is inspired from the south indian mango chutney. Mango drumstick dal - lentil made using arhar dal (pigeon pea lentils), raw mangoes and drumsticks. the mango dal goes very well with basmati rice. This simple recipe for fresh mango chutney calls for lots of ripe mangoes, onion, garlic, and ginger root. You can cook Raw Mango Chutney using 7 ingredients and 3 steps. Here is how you cook it.

    Ingredients of Raw Mango Chutney

    1. Prepare 2 of raw mango.
    2. Prepare 1/2 tsp of sugar.
    3. It's 1/2 tsp of red chilli powder.
    4. You need 1 tsp of roasted cumin seeds.
    5. Prepare 1 tsp of carom seeds.
    6. It's To taste of salt.
    7. You need 1 tsp of mustard oil.

    Make a large batch and freeze the leftovers! Mangoes are my very favorite fruit, so it's easy to see why Mango Chutney is one of my very favorite condiments. Raw mango chutney recipe (green mango chutney) - a yummy chutney recipe with bursting of mixed flavors like sweet, spicy, tangy. The mango is roasted on direct flame.

    Raw Mango Chutney step by step

    1. Take a mixer grinder jar and add peeled and roughly chopped raw mango,sugar and chilli powder and grind it finely like a paste..
    2. Now add salt,roasted cumin-carom seeds and mustard oil in it and mix it well..
    3. Chutney is ready to serve..

    This provides little smoky, charred flavor to the chutney. It is little messy to roast on flame. The Sweet and Spicy Raw Mango Chutney is a favourite accompaniment to most Indian meals. Each region of India has a specific way of making it. But I like it just the way my mother always makes it.

    Mango Chutney Chicken wins the happy dinner awards.

    We've got all three of my recipe requirements going on here:

    1. It's delicious. I'm talking about that sweet and savory chicken combo that I just l.o.v.e.

    2. It's super easy to make. If you can cook onions, mix a few things in a bowl, and put something in the oven, you've got this. This is foolproof cooking at its best.

    3. It's healthy. Don't you just love it when delicious and good for you recipes are healthy, too? My fav! I like to serve the chicken on a bed of cauliflower rice with a big salad on the side. That bowl you see up there brimming with basmati? That's my handsome man's. If I were to serve him cauliflower rice he may never let me in the kitchen again.

    Before I tell you all about this Mango Chutney Chicken, can we talk about mango roses for a minute? Those are those kinds of pretty but mostly silly looking things beside the chicken. You guys, what was I even thinking?

    I'll tell you what I was thinking. I watched a video of someone making the roses in about 2.5 seconds flat and thought, “Hey, I can do that!” WRONG. I cannot do that. I had mango slices sliding all over my kitchen. The big beautiful flowers had to be trimmed down to tiny buds and held together with toothpicks and prayers.

    I should know by now that I'm not the kind of person who likes to fuss over finicky details. See point #2 in the list above. I like easy to make meals, not finicky roses made out of fruit. I mean, if you want to make them for me, I'd love to see them on my plate. But so long as I'm doing the plating, those are the last mango rosebuds you're going to see.

    Mango Chutney: Queen of Condiments!

    A quick mango chutney recipe? But isn’t mango chutney just a condiment to grab at the supermarket? I mean, SURE! Grab that dusty jar of mango chutney from the top shelf if you like, but you’ll never know the JOY which is THIS MANGO CHUTNEY.

    It’s sweet but tangy, spiced but not too spicy and just such a perfect buddy for your tarka dal or your onion bhajis! At the moment I’m getting through about 2 jars a month, so I’m going to have to think up a way of stockpiling the stuff!

    What makes it so good?

    Here’s five reasons why you should be making your own quick mango chutney rather than buying it:

      1. It’s cheaper! In the right season and from the right shop, mangos can be super cheap. If you’re out of season or can’t find any fresh mangos, use frozen! Most supermarkets keep them with the “smoothie blends” in the freezer aisle.
      2. If you’ve bought mangos in bulk, making chutney is a way of making sure you use all your mango before it goes over-ripe. Economical!
      3. You can control the spice and the sweetness! I love my chutney nice and sweet but with a good vinegary kick and a jab of chilli! You can tailor this recipe to suit your taste.
      4. It’s impressive – imagine whacking out a delicious jar of homemade chutney in front of your pals on curry night!
      5. It’s easy! Seriously, the process is very, very simple. AND QUICK! You’ll see!

      How do I make quick mango chutney?

      Here’s a breakdown of the process for making quick mango chutney from scratch:

      1. First you’ll need to toast your spices in a dry saucepan – this helps to bring out the flavour more.
      2. Next you’ll add a bunch of onion and garlic, along with some vinegar and bring to the boil. You want to evaporate most of the moisture!
      3. Next you throw in your nice diced mango and cook for a few minutes before adding some sugar and continuing to simmer.
      4. If you want to serve immediately, then I’d recommend letting it cool and spooning out. If you want to jar it up, make sure you have a good sized sterilised jar ready to go. Add your chutney while warm, screw on the lid and leave to cool.

      What can I serve it with?!

      This recipe works well with all Indian recipes, such as my Tarka Dal, my Butter Cauliflower and definitely my Beetroot Dal! You’re also missing a trick if you don’t dunk some freshly fried Vegan Onion Bhajis in there!

      Oh, and if you try this recipe, please make sure you leave a comment and rating below! I’d love to hear your thoughts!

      Mango Chutney

      • Quick Glance
      • (1)
      • 25 M
      • 1 H, 20 M
      • Makes about 1 1/2 cups

      Special Equipment: Canning jar and lid cheesecloth (optional)

      Ingredients US Metric

      • 1 pound unripe green mangoes (or mangoes that are as unripe as possible), washed
      • 1 tablespoon mild vegetable or olive oil
      • 1 large red chile, finely diced
      • One (2-inch) cinnamon stick
      • 2 teaspoons coriander seeds
      • 8 green cardamom pods, cracked
      • 5 cloves
      • 2 star anise
      • 1 cup cold water
      • 1/2 teaspoon garam masala
      • Generous 3/4 cup unrefined brown sugar
      • 1/2 teaspoon sea salt
      • 2 to 3 tablespoons apple cider vinegar (optional)


      Peel the mangoes and discard the skins. Slice the fruit away from the pit and then cut the fruit into 3/4-inch (2-cm) dice.

      Place a heavy-bottomed saucepan over medium heat and add the oil. Toss in the chile, cinnamon, coriander seeds, cardamom, cloves, and star anise and cook for 30 seconds. (If you have cheesecloth, first bundle the whole spices in the cloth before tossing them in the pan.) Add the mango chunks, water, garam masala, sugar, and salt. If your mangoes are fairly ripe and sweet, add the vinegar. Bring to a boil and gently cook, uncovered and stirring frequently, until the chutney is nice and thick with very little liquid remaining and the liquid that is remaining is no longer runny, anywhere from 50 to 80 minutes. You’ll need to stir the chutney more and more frequently toward the end of cooking to ensure it doesn’t stick to the pan and scorch.

      Remove the pan from the heat and let it cool for 10 minutes. If using cheesecloth, remove and discard the bundle of spices. If not using cheesecloth, you may wish to remove the whole spices with a spoon. Spoon the slightly cooled chutney into a clean jar. Let cool to room temperature before screwing on the lid and stashing the chutney in the fridge. (The chutney will keep for up to several weeks.)

      Recipe Testers' Reviews

      Jan C.

      Who knew you could make chutney at home? We’re so impressed with the simplicity of this recipe coupled with its outstanding flavor, we have to give it a gold star! This is one for the recipe box. In fact, it’s so simple, delicious, and beautiful that I may end up making it for Christmas gifts next year! The recipe was simple and came together easily. As usual, the most labor was spent measuring, peeling and chopping. Once the ingredients were ready, it literally took about 2 minutes to put it together on the stove top. We brought it to the boil and reduced to a simmer and then set the timer for 10-minute intervals. Every 10 minutes we would check the progress, stir, and reset the timer until the chutney was “done.” The simmering process took a full hour. I used 1 tablespoon cider vinegar as our mango wasn’t all that sweet but the amount of brown sugar kind of put it in the cloyingly sweet area. If I make it again, I will heat the spices in the oil as directed but then place them in a cheesecloth so they can be removed later. We found the crunch of the whole spices distracting in some cases and just unpleasant in others. Being able to easily remove the spices would help with this (although it would diminish the beautiful presentation with the star anise floating there). I would probably decrease the amount of sugar but I don’t know if the amount used is needed to create the “jam-like” consistency. It just seemed much sweeter than the chutneys we are used to.

      Angie Zoobkoff

      I'm not sure which was better—the finished taste or the cooking aroma of this lovely chutney. The chile adds some heat which is a great contrast against the sweet fruit and sugar, and the combination of spices makes this a winning condiment. I used it alongside a spicy lamb curry, but I think it would also be fantastic atop some grilled chicken or firm white fish. I used a jalapeno instead of a red chile since that’s all that I could find. I partially seeded it and this resulted in a perfect amount of heat for us. Cook time was accurate at 1 hour to make a thick chutney. The chutney didn't really begin to thicken noticeably until the 45 minute mark and it did need to be stirred frequently after that. At the 1 hour point, there was very little liquid left, mostly just soft fruit sort of melded together. Overall, fantastic flavor. The combination of all the spices really makes it special.

      Helena Pereira

      Chutney for me is always associated with mango and curry. I also use it with some pork and meat dishes. This is an easy-to-make and delicious recipe. It has visible chunks of mango all through it, soft but with all that sweet and sour taste given by the sugar and vinegar and a great combination of spices that gives it a rich flavor. I used a red cayenne chile pepper and 2 tablespoons cider vinegar.

      Mary Joan L.

      With its exotic combination of flavors, this mango chutney was easy to make and we quickly used it all up. The chutney had a nice “bite” to it. Lucky for me, I bought extra mangoes and so I'll make it again soon. The only direction I found vague was whether my mango was too sweet. I did use the apple cider vinegar. I like the taste of the chutney straight but used it all up in two recipes—a cheese ball and cocktail meatballs.

      Elsa M. Jacobson

      After lunch at an Indian restaurant coupled with a trip to the Indian grocer, we went home to make this chutney. We had set the stage well and this was an easy way to prolong the wonderful lunch experience. We used a serrano chile pepper and no apple cider vinegar. The serrano pepper, while a lovely red color in the chutney, did nothing for spicing up the flavor. We agreed that it needed a little more zip and squirted in a splash of Sriracha, not once, but twice, tasting in between so as not to overpower the chutney. It did, in fact, make a small jarful, and, as a condiment, the number of servings is largely dependent on how much you use as an accompaniment to a dish and what that dish is. Since we didn’t put a lid on it right away, it was easy to grab a spoon and have a little nibble while walking by or when opening up the fridge, and the whole small jar could easily disappear while snacking this way. My short list of ways to use this include as a condiment with Indian food, on crackers with cream cheese, on a cheese plate or tray, on toast, as a side to scrambled eggs or inside of an omelet, or tucked inside of a grilled cheese sandwich. When I asked my chutney-tasting partner, she suggested adding it to sandwiches, in or on white bean dip, in black bean soup (I especially love this one!), over raw oysters, with sautéed white fish, and puréed into vinaigrette for a salad served with Indian food.

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