This simple recipe for mango chutney calls for lots of ripe mangoes, onion, garlic, and ginger root. 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. I like to make mine spiked with onion, garlic, and LOTS of fresh ginger root.
I made this batch to go with a big pan of one of my favorite Indian dishes, Chicken Biryani. I’ll be posting that recipe in a few days, but I wanted to get this one up first so you had time to buy some mangoes and let them get really ripe.
I prefer to use Champagne (aka Ataulfo) mangoes for this recipe (and I just prefer them in general), but you can use whichever kind you can find at your local grocery store.
Here’s Your Recipe!
- 3 cups diced mango
- 1/2 cup finely diced red onion
- 1/3 cup golden raisins
- 1/3 cup brown sugar
- 5 tablespoons finely minced garlic
- 3 tablespoons finely minced ginger root
- 3 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
- Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.