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Homemade Mango Chutney

Posted by Elise on May 14, 2007

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One of our favorite ways to eat chicken is baked or roasted, served with Spanish rice and a bit of mango chutney. Here's an easy, excellent recipe for homemade golden mango chutney that I found on the C & H website. Do you like mango chutney? What are your favorite foods to eat it with?

Homemade Mango Chutney Recipe

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Prep time: 15 minutes
Cook time: 1 hour

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Ingredients

2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)

Method

1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.

Makes 6 (1/2 pint) jars

Indexed: Chutney, Mango, Relish

54 Comments

This looks terrific - I'll give it a go next time I see some reasonably priced mangos

My favourite thing to do with mango chutney is to put it into a toasted sandwich with blue cheese. Odd, I know, but very nice!

Posted by: Richard Leader on May 15, 2007 2:23 AM

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!

Posted by: Honeybee on May 15, 2007 2:37 AM

I use a recipe for chutney from the Moosefood Lowfat Favorites cookbook that looks just about like this one. I use it when I make Indian cuisine, but also brush it on chicken halfway through grilling and serve it with pork tenderloin with a side of couscous and a light cucumber salad.

Posted by: Mary on May 15, 2007 3:50 AM

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.

Posted by: Larry on May 15, 2007 4:26 AM

I can't get enough of the sweet/savory combo. The mango with chicken and rice must work perfectly.

Posted by: Doug on May 15, 2007 5:43 AM

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.

Posted by: Steamy Kitchen on May 15, 2007 5:55 AM

Oh yeah that's good stuff. When no one is looking I put mango chutney on brie.

Cheers.

Posted by: mac on May 15, 2007 6:03 AM

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.

Posted by: Kim U on May 15, 2007 6:04 AM

I love mango chutney though I don't like raw fresh mango.
We buy the chutney from Trader Joe's and use it to spice up turkey burgers.

Posted by: Hannah on May 15, 2007 7:23 AM

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.

Posted by: Rebecca on May 15, 2007 7:37 AM

I love mango chutney with pork tenderloin or pork chops. Looking forward to giving this recipe a shot.

Posted by: Tracy27 on May 15, 2007 1:13 PM

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/#

Posted by: Rebecca on May 15, 2007 1:15 PM

This looks superb. We get through a lot of mango chutney. We must make our own and when we do I'll use this recipe. Just going through Barbara's round up and you were first on the list. Lovely!

Posted by: Amanda on May 15, 2007 3:03 PM

Shrimp curry! Yummers!

Posted by: KJ on May 15, 2007 4:21 PM

Tortilla chips with a bit of mango chutney and pepperjack cheese, broiled until the cheese just starts to melt....

Posted by: Amy on May 15, 2007 6:24 PM

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?

Posted by: jonathan on May 15, 2007 9:17 PM

Jonathan beat me to it. It's great stuff, but you only eat it very occasionally. So you always end up with a large jar lurking in the fridge that's very old. My friends at Café Spice sell a range of chutneys, including this staple, in very small jars. The perfect solution. Otherwise how about getting together with friends, making a batch and sharing it out.

Posted by: Trig on May 16, 2007 1:00 AM

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.

Posted by: lydia on May 16, 2007 2:50 AM

Thanks for the recipe, Elise! I've had such hard time finding mango chutney here at home, as there's no market for this. I must keep my eyes open for nice mangoes now.

Posted by: Pille on May 16, 2007 3:11 AM

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.

Posted by: Susan from Food "Blogga" on May 16, 2007 10:12 AM

Elise I'd like to try this but I'm not sure about the water bath. Is it necessary if you keep the chutney in the fridge?

Posted by: barbara on May 17, 2007 3:49 AM

Hi Barbara, I don't think a water bath is necessary if you store it in the fridge, but I would eat it up pretty quickly.

Posted by: Elise on May 17, 2007 8:38 AM

Looks like a great recipe. I adore mango chutney...particulary in the simple way of dipping naan into it. However, a friend of mine uses it in her Golden Jubilee Chicken Salad...and that is to die for.

Posted by: Culinary Cowgirl on May 17, 2007 3:09 PM

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

Posted by: Wendy on May 18, 2007 9:00 AM

This looks great and easy enough for me to try. Can you use frozen mango?

Posted by: Susan on May 24, 2007 12:45 PM

I am addicted to this chutney

Posted by: Ben on June 17, 2007 5:13 AM

Just bought 3 green mangoes to make chutney! I made my first jam last week and even CANNED it! woohoo - i'm onto chutney next.

Posted by: steamy kitchen on January 24, 2008 7:04 AM

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!

Posted by: Brenda and Audrey on April 11, 2008 7:25 AM

I have been making my own mango chutney for years but for some reason haven't done it for the last 2-3 years and today I thought of it again. I was looking for inspiration to add to my own recipe and found this, can't say I'm not drewling right now.
In mine, I always used grated fresh ginger, fresh sliced chilies and brown sugar, and no mustard seeds or raisins, but after reading yours I will give it a try tomorrow! Can't wait.
Great site you got here btw...

Posted by: Lars on July 12, 2008 12:56 PM

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.

Posted by: J. Ernesto on August 3, 2008 3:38 PM

I'm from Israel and chutney is mostley sold here in special stores and quite not worth the price. I tried this recipe today and have to say its one of the best I've had!

Posted by: Rotem on August 8, 2008 4:56 AM

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!

Posted by: Saint on October 27, 2008 10:04 AM

I made a double batch of this for xmas presents and it turned out wonderfully! I had it on a toasted sandwich with salty cheese and it was just delicious, thanks for this recipe! :)

Posted by: nidhi on December 23, 2008 6:48 PM

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

Posted by: Jenny on May 24, 2009 7:17 PM

Can pineapple be substituted for the mangos?

I LOVE mangos, but would like a good recipe for pineapple chutney too.

This is truly an awesome recipe and I ate the whole jar!

Try it! Let us know how it turns out if you do. ~Elise

Posted by: Betty Hall on July 7, 2009 5:57 AM

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

Posted by: Dru on August 16, 2009 12:14 PM

What type of mustard seeds can we use for this? There are two types, black and white. Just curious to know which kind. Hope to hear from you soon.

I used white mustard seeds, but I'm pretty sure you could use either. ~Elise

Posted by: Jolie on August 20, 2009 4:55 PM

I love mango chutney with smoked salmon. Absolutely superb.

Posted by: Mike on November 7, 2009 10:27 PM

The recipe (not to mention the pics) looks fantastic and I shall give it a try, but it'll be put into regular containers and distributed amongst neighbours. I've always been scared off by the complicated procedure for sterilising jars.

Posted by: JonathanC on November 24, 2009 8:52 AM

Do I have to use the jars and the water bath?

Only if you want to store the chutney out of the refrigerator, or for an extended period of time. ~Elise

Posted by: ashley on January 28, 2010 7:39 PM

If I do not do the water bath canning treatment, can I portion the chutney into freezer safe containers and freeze it?

I do not know how well it freezes, but if you try it, please let us know how it turns out. ~Elise

Posted by: Maureen on February 1, 2010 11:14 AM

It's mango season here now and mangoes are coming out of our ears! I am trying out all the mango recipes you have! I used 1.5cups sugar and fresh ginger (can't find crystallised) This is my first time making chutney and it is amazingly easy and super delicious! Thank you Elise for this fantastic recipe!

Posted by: Jess on December 8, 2010 3:33 AM

Hi Elise,

How long do you think it can be stored in the fridge without waterbath treatment? (Or will waterbath treatment be better for longer storage in the fridge?) Thanks!

No idea. Weeks? Months? If you bought some mango chutney, opened the jar, closed it, and put it back in to your refrigerator, how long would it last? Ours lasts a long time. But eventually it will get moldy if not eaten and then it gets thrown out. ~Elise

Posted by: Jess on December 10, 2010 10:00 PM

I just had MANGO CHUTNEY with sweet potato fries & it was incredible! You gotta try it!

Posted by: Kate on January 30, 2011 8:31 AM

this is awesome and so simple recipe thanks for share :)

Posted by: Sarah Farrukh on May 18, 2011 1:56 AM

Im 57 and a chef/catering manager in the army based in Germany at the moment. Iv travelled a lot, obviously, and Iv tried a whole lot of chutney's, Mango being my favorite. Iv read recipes that said to soak the mango's in sugar or salt over night and like a dope I did! Did it improve the recipe? Not a bit of it, (LOL) Iv tried and tested a whole heap of em over the years. And then one day. (Today) I found a recipe that looked pretty simple really. "So go on I thought, it cant be any better or worse than all the others Iv tried over the years. So I did. From start to finish it took me one hour and fifteen minutes. And you know what! its the best £$&* Mango chutney Iv ever tasted let alone made. So in future when I want a recipe for the lads in the canteen? I'll know exactly where to look first. Eh! So from me and the rest of the lads here in Germany. Thank you.

You are very welcome Mark. So glad you liked it! ~Elise

Posted by: mark on July 17, 2011 9:19 AM

I just made this and am now scraping the pot with a piece of bread. It is that good.

Posted by: Kelly on July 23, 2011 4:48 PM

I made this and it just barely filled 4 x 500ml jars. This is good but very sweet without richer flavours of brown sugar or molasses that I have had in other mango chutneys. I never met a mango chutney I didn't like.

Posted by: Kevin on September 11, 2011 7:00 PM

I love (!!) mango chutney, and here in Israel they have fantastic mangoes, but no chutney. Don't know why it took me so long, but I finally thought I should try making my own. The chutney is cooking now. If it turns out well, I'll comment again.

Posted by: Diana on September 17, 2011 3:46 AM

The chutney turned out FANTASTIC! I did make two small alterations: 1) I used double the hot chili flakes (we like things hot). And 2) I used some brown sugar as well as white.
I think that next time I'll use only the white sugar so that the color of the chutney is lighter.

All and all a GREAT recipe. Thanks

Posted by: Diana on September 24, 2011 4:03 AM

i've been looking for a great mango chutney recipe for canning forever. every other recipe i tried turned out sour after canning, but yours was fantastic. thank you!

Posted by: djinni on October 16, 2011 5:35 AM

Made this today and canned it, had some left to taste and it tasted vinegary. I wonder if i added more sugar next time or is this supposed have heavy vinegar taste?

Chutney is typically sweet/sour. But add more sugar to it if you want a sweeter version. ~Elise

Posted by: Fran on November 19, 2011 6:46 PM

This was the first time of me having my head chef make this, we are over here in Afghan cooking for the troop. Tomorrow I will be serving this on my main line with warm home made bread pudding. we omitted the red pepper and mustard seeds, I had 3 soldiers taste it after we made it, they all said it was EXCELLENT!

Posted by: Bakerman O on November 27, 2011 7:34 AM

I have made this several times now and get raves from all who eat it. Goes great with chicken, fish and pork. One person liked it so much she eats it on cereal. You can buy packsged slices of fresh mangos at Sam's which makes it much easier.

Posted by: Bill on January 14, 2012 2:56 AM

I apologize for the inconvenience, comments are closed. ~Elise

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Homemade Mango Chutney

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Homemade Mango Chutney Recipe