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Mango Chutney

(Basic recipe)

Recipe development: EAT SMARTER
Mango Chutney

Mango chutney - Mango chutney: the fruity spiciness of India - spices up any dish

1 hr 30 min.
1 hr 35 min.
Ready in


for 2 servings
firm, unripe Mangos (about 1500 grams)
1 piece
Ginger root (about 40 grams)
small red Chile peppers
½ cup
5 ounces
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Kitchen utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Wooden spoon, 1 Peeler, 1 Ladle, 1 Citrus juicer, 2 canning jars (each about 400 ml), 1 Kitchen towel

Preparation steps

Step 1/10
Mango Chutney preparation step 1

Rinse jars (each about 400 ml) (each approximately 14 ounces) with their matching lids with boiling water and let dry upside down on a kitchen towel.

Step 2/10
Mango Chutney preparation step 2

Peel mangos, cut flesh from around pits, measure out 750 grams (approximately 1 1/2 pounds) and cut into 5 mm (approximately 1/4-inch) cubes.

Step 3/10
Mango Chutney preparation step 3

Peel and cut the ginger root into fine strips.

Step 4/10
Mango Chutney preparation step 4

Halve chile peppers, remove seeds, rinse thoroughly and pat dry. Cut chiles into very thin strips.

Step 5/10
Mango Chutney preparation step 5

Squeeze juice from limes and measure out 75 ml (approximately 1/3 cup) of juice. Stir in the vinegar. (If limes are not very strong, add more vinegar to taste.)

Step 6/10
Mango Chutney preparation step 6

Heat the sugar in a pot, stirring until melted and then turns light brown.

Step 7/10
Mango Chutney preparation step 7

Add ginger and chile to the pot.

Step 8/10
Mango Chutney preparation step 8

Immediately and carefully pour in the lime mixture and cook for 2-3 minutes.

Step 9/10
Mango Chutney preparation step 9

Add mangoes and cook over low heat, stirring frequently, for about 45 minutes; if necessary, add up to 200 ml (approximately 7 ounces) of water a little at a time.

Step 10/10
Mango Chutney preparation step 10

Pour mango mixture among prepared jars and secure lids. Let stand upside down for 5 minutes, then turn right sides up and let cool completely. Refrigerate for up to 2 weeks.

Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).


Additional advice