Mango Chutney

Since making this recipe back in April, I finally opened a jar for the first time this week in June. It was so fantastic and delicious. I’ve had mango chutneys that were super sweet. I’ve had mango chutneys that were super spicy and others too salty. This chutney was the perfect balance of sweet, sour, salty, and spicy for me. We had it with a red lentil coconut daal and coconut rice. Absolutely delicious.

What is a chutney? Chutney is a sweet and sour condiment that is made from fruits or sometimes vegetables. chutney should have a bit of spiciness to them as well. The main ingredients in a chutney are vinegar (sour), spices, and sugar (sweet). There are near endless recipes for making different types of chutney, but the one I think we are most familiar with here in the United States is mango chutney. Now I’ve tried many types of store-bought chutney, but buying chutney in the store tends to be an expensive endeavor and the full ingredient list can be rather dubious. “Natural flavors” remain a mystery and I don’t like to eat mystery ingredients. The other problem I’ve had with store-bought chutney are that they are either too salty, too sour, or too spicy. Everyone is going to have a different preference about what type of flavors they like in their chutney.

Mango Chutney

  • Servings: 9 half pints
  • Print


  • 6 cups mango, about 10 yellow Ataulfo (honey) mangoes
  • 1 yellow onion, finely chopped
  • 1 red chili, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 cups brown sugar
  • 1 cup raisins
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 cayenne
  • 3 cups apple cider vinegar


  • Prepare water bath canner, jars, and lids. Don’t forgot to add 1/2 cup vinegar to canner water to keep your bottles looking nice.
  • Wash all produce well. Peel, core and chop mangoes into ¾-inch cubes.
  • Peel and dice onion, finely chop red chili and garlic, and grate ginger.
  • Mix sugar and vinegar in an 8- to 10-quart stockpot. Bring to a boil, and boil 5 minutes. Add all other ingredients and bring back to a boil. Reduce heat and simmer until the chutney thickens, about 30-60 minutes.
  • Fill hot chutney into clean, hot pint or half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
  • Wipe rim and place hot lid on jar, screwing band down until fingertip-tight.
  • Place jars in canner and return to a boil. Process for 10 minutes (0 – 1,000 feet elevation), 15 minutes (1,001 – 6,000 feet elevation), or 20 minutes (above 6,000 feet elevation).
  • Turn off heat, remove canner lid and let jars sit in the hot water for another 10 minutes.
  • Transfer jars to a towel-lined surface and let stand until completely cool, about 12 to 24 hours.
  • Check lids and refrigerate any jars that are not sealed.


  • Let your canned chutney sit for at least a month before consuming. This will allow the flavors to meld.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Website Powered by

Up ↑

%d bloggers like this: