This simple recipe for fresh 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’m just sure that you want to know how to make mango chutney. 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.
Make sure you plan ahead and allow some time to buy some mangoes and let them get really ripe before making this recipe.
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 the Recipe!
Super Simple Mango Chutney
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!
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 409 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 285mg Carbohydrates 102g Fiber 6g Sugar 81g Protein 5g
There are other mango chutney recipes out there, but this one is simple and delicious! Enjoy!
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Comments
This was fantastic. I’m going to learn to can and make a lot with the next mango harvest. People are asking me for more, they end up eating it up before using in their dish. I have frozen small portions of this without any problems.
Im curious about shelf life. I suppose it can be canned in a water bath and kept in cool storage like jam or other canned chutneys? How long would this recipe keep in the fridge without canning/preservation?
I don’t have canning expertise so I couldn’t tell you about water bath preserving. I’ve kept my chutney in the fridge for up to a week with no problems, but use your best judgement!
I’ve never made mango chutney before, I’ve only ever bought it. But this looks good and simple so I’m going to try making it. It looks delicious. Thanks for sharing.
Oh my gosh, this is so delicious! I just made this and “WOW” I can’t until tomorrow to eat it with my tandoori chicken!!