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Mango Chutney Recipe

How to Prepare Mango Chutney
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Garnish
Cuisine: Indian
Keyword: chutney
Servings: 12 servings


  • 4 pounds mangoes slightly under-ripe, peeled
  • 3 tablespoons vegetable oil
  • 1 teaspoon chili flakes
  • 2 medium red onions diced
  • 1 3-inch piece fresh ginger peeled, minced (or use a Microplane to grate)
  • 1 red pepper diced
  • 1 3 inch cinnamon stick
  • 1 cup unsweetened pineapple juice
  • ½ cup apple cider vinegar
  • ½ cup dark brown sugar
  • tablespoons curry powder
  • salt and white pepper freshly ground pepper
  • ½ cup raisins or golden raisins


  • Place the oil and the chile flakes in a sauce pan. Heat on medium for a minute or two to release the oils and chile flavor.
  • Add the onion, ginger, and red pepper along with some kosher salt and freshly ground white pepper, and sauté for a couple of minutes.
  • Add the cinnamon stick.
  • Whisk together the pineapple juice, vinegar, sugar and curry powder. Bring to a boil. Reduce heat and let simmer until syrupy, stirring occasionally, about twenty minutes.
  • Add the golden raisins and cook for another five minutes.
  • Taste and adjust seasonings as necessary. You should have a nice balance between sweet, tangy and spicy.
  • Serve at room temperature or chilled. Store in the refrigerator for up to a month.