I adore mango chutney, all kinds of chutneys actually and I eat it with virtually anything... My mother's minted apple chutney with bread and cheese, for instance - unbeatable. I only discovered your blog recently and I love it! Straightforward and all the recipes are great!

Elise, this looks AWESOME. I love mango chutney. Of course, I always stir it into stuff like my Chicken Masala and Curried Chicken salad, but I like it with grilled thick cut pork chops or a pork roast. Of course it goes well with Roasted, broiled or Grilled Chicken too. It seems to go well with any grilled, smoky meats.

I have never ventured as far as making my own jams/jellies/chutneys. Mine are always store bought. But I would make
Mango Chutney Basmati Rice
Think of the beautiful layers of Persian Cherry Rice topped with pistachios - or Moroccan cooked in a tagine with other dried bits of fruit. Something in that style.

Sounds really tasty! Thanks for giving the canning notes as well - I'm a beginning canner and so it's hard to know sometimes if this kind of thing will can well.

I LOVE mango chutney and never have Indian food without it. A good spicy curry, rice with peas, raita,naan and mango chutney. Oh yeah.

Kim U, and anyone who is interested in home canning and preserving, I highly recommend the free, online course available through the National Centre for Home Food Preservation and Georgia University. I just finished it, it's comprehensive but not over long and covers all the safety issues as well as techniques

http://www.uga.edu/nchfp/#

Shrimp curry! Yummers!

I think I'll have to try Richard Leader's toasted blue cheese/chutney sandwich. *drool*

Do tell, Elise...

If I hadn't the time, inclination or storage space to preserve this stuff, how long would it last in the fridge, and, is the recipe scale-able (halfsies)? Maybe now I should chuck the jar of Major Grey's that's been hiding in the back of the fridge since 2003?

Mango salsa with grilled chicken breast or salmon filet is just about perfect. Absolutely perfect is to combine the chutney with cold grilled chicken or salmon, some arugula leaves or baby lettuce, and a bit of mayo spread on some crusty bread. Oh boy.

Oh, yes, I love mango chutney. I serve it with just about anything: tofu, seafood, pork, stir fries, and grains. I make one with pineapple and curry spices that is delicious with tofu, peppers, and rice. I also make one with lime and cilantro that is great for Mexican dishes.

Very obvious but mango chutney and raita served with crisp popodoms cannot be beaten!

I am addicted to this chutney

*

We've looked at this website before for ideas, we lost our internet connection and couldn't find it again... we're so glad we have elise now we can continue our fetish for mango chutney WE LOVE IT!

I have done this recipe twice and it is delicious. The first time I put the chutney over grilled chicken and was a very good blend of flavors. The second, I have prepared some shrimps with garlic and mixed them with the mango and white rice... it's splendid for a summer afternoon.

Just discovered your blog with this recipe. I needed a mango chutney for an apple curry chicken recipe I was trying. It was delicious. Thanks!

Hi Elise, thank you for this recipe! One of my favorite restaurants in Providence used to make this amazing foccacia sandwich with havarti cheese and pepper-crusted deli turkey, topped with mango chutney and then thrown onto the panini press. Maybe now I can try it at home =) LOVE mango chutney.

~ Jenny

Can you cook this and eat it right away, or is the hot water processing necessary to kill bacteria? I'm a new cook and don't want to make myself sick.

You can eat it right away. The water processing is for if you want to store it for any length of time outside of the refrigerator. ~Elise

I love mango chutney with smoked salmon. Absolutely superb.