Jul 16, 2009

Mango Chutney


This mango chutney is a staple in our home. It’s fresh, fragrant and slightly sweet, exactly how I like it. An absolutely great addition to not only plain ole chicken, but meatballs, turkey and even pork benefit from a few drops of this yummy goodness.

Now I don’t use a lot of sugar in my chutney. I know a lot of people like theirs really sweet, but I just don’t, it makes me feel like I’m eating jelly in stead of chutney, so I go for fresh!

We love to spoon this on top of a warm pita filled with grilled chicken, tomato, red onion and bell pepper. It’s seriously addictive.



1/2 chopped red onion
3 tbsp lemon juice
4 tbsp orange juice
4 tsp red wine vinegar
1/8 tsp garam masala
1/8 tsp curry powder
250 gr mango
1 tablespoon honey
2 tbsp brown sugar
1 tsp ginger
chili pepper
1 garlic clove
pinch of salt


Chop half a medium or 1 small red onion.


I like to spice things up a bit, so I’ll finely chop 1/3 red chili pepper.


Grate a medium sized garlic clove.


My latest discovery. I’ll grate my ginger, put it in a ziploc bag , even it out and toss it in the freezer and just break off pieces when I need it. Works like a charm that way. Going for about 1 1/2 tsp ginger.


Opted for frozen mango! Yeah, I know. Don’t let me keep you from using fresh, though. I thawed it in the microwave.


Squeeze out 3 tbsp lemon juice. Or lime juice.


Add 4 tsp red wine vinegar, 1/8 tsp curry powder and 1/8 tsp garam masala.


Heat a few drops of oil and briefly cook the onions.


Add the chili pepper, garlic and ginger and cook for another minute.


Plunge in the mango pieces. Pour in the spiked lemon juice and add 2 tbsp brown sugar and 1 tbsp honey. That’s all the sweetness I’ll be using. Stir to combine.


Bring it to a boil, lower the heat and simmer (over really low heat) for about 15 minutes.


After 15 minutes the color will have changed from yellow to brownish. And most of the liquid will be gone.


That’s my que to squeeze out some fresh orange juice. Or use store-bought. Add about 4 tbsp OJ to the chutney.


Bring it back to a boil and simmer, over really low heat, for another 30 minutes. If at any point the chutney gets too dry, add a little water or some extra orange juice.


I usually reach the consistency I like after 45 minutes, leaving it nice and mushy but with still some recognisable mango pieces in it, just cook it until you have a consistency you like. Season with salt to taste.


Transfer the chutney to a bowl, cover with plastic wrap and let it cool off. You’ll want to serve the chutney at room-temperature.


Lunch time, guys!

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    1. 1

      Very interesting chutney Kay, I make this often, but its a bit more spiced up. We eat these with puris.

      Arch on Jul 16, 2009 @ 2:40 pm Reply
    2. 2

      I love chutneys. Especially the mango one. I do not get local mango here, so I do chutneys a lot with apricot or peach. Tastes great too. Thanks for the detailed recipe. Will check it out.

      Tobias Cooks! on Jul 16, 2009 @ 2:44 pm Reply
    3. 3

      I’m thinking put a dab of this chutney on top of a smear of cream cheese on a cracker and have a wonderful appetizer!!! Yes!

      Lana on Jul 16, 2009 @ 2:51 pm Reply
    4. 4

      kay! the chutney looks yummy! but my favorite part is your tip about grating and freezing ginger!!! LOVE the idea! :) is it easy to break off???

      raj @the hungry cook on Jul 16, 2009 @ 3:58 pm Reply
    5. 5

      @raj @the hungry cook:

      It’s a really thin layer, so you can easily break off pieces and it defrosts in no time, too.

      Kay on Jul 16, 2009 @ 4:00 pm Reply
    6. 6

      I can’t always get mango, fresh or frozen. What would be a good substitute? Fortunately, there IS fresh mango in our market right now, so I’ll nab some to make this ASAP! Thanks!

      Trish in MO on Jul 16, 2009 @ 4:00 pm Reply
    7. 7

      @Trish in MO:

      Apricots! Definitely apricots. I’ve yet to try other fruits, though, but that one works for sure.

      Kay on Jul 16, 2009 @ 4:02 pm Reply
    8. 8

      Looks delicious and I think I have all the ingredients. I am roasting a whole chicken for dinner tonight. Would be perfect :)

      Lisa (MidwestWoman) on Jul 16, 2009 @ 4:15 pm Reply
    9. 9

      I do this with ginger too, and also with minced garlic. I’ve found that it’s easy to freeze them in ice cube holders (the rubber trays that make small square ice cubes are perfect) so they come out a tablespoon at a time. Just make sure you don’t get the trays confused and use them later for ice again…

      liz {zested} on Jul 16, 2009 @ 8:52 pm Reply
    10. 10

      This mango chutney looks and sounds good! I like the use of the honey in it.

      Kevin on Jul 16, 2009 @ 11:39 pm Reply
    11. 11

      Oh, this looks so so good! I love the tip about grating/freezing ginger – it never crossed my mind!

      Sam on Jul 17, 2009 @ 2:31 am Reply
    12. 12

      This looks good. My husband likes Indian food. We have mangoes in abundance right now cause it’s mango season. Your recipe is a little different so I’ll try it. I’m from the Caribbean (St Lucia) and we have a lot of East Indian (from Guyana & Trinidad) food around and we sometimes make it from green mangoes instead of ripe. Like you I don’t like it very sweet. I can’t wait to try it out…it looks so yummy.

      Kiz on Jul 18, 2009 @ 4:22 am Reply
    13. 13

      I like the grating & freezing ginger idea, too!!!

      Pille on Jul 18, 2009 @ 8:43 pm Reply
    14. 14

      I found you on Stumble and have bookmarked your blog. That really does look fantastic! The only thing I might add to mine would be a bit of minced jalapenos for a little bite. :)

      Thanks for the recipe.

      Brian on Jul 31, 2009 @ 9:02 pm Reply
    15. 15

      ik wilde de mango chutney afdrukken maar de link om af te drukken van dit recept werkt niet

      groet mien

      Mien meulenberg on Jul 19, 2017 @ 9:09 am Reply

    RSS feed for comments on this post. TrackBack URL

    Leave a comment