This Mango Chutney is so easy to make. It is sweet, spicy, and delicious. I added it to Sweet Potato Mash recently, and it was delicious. Use this recipe for seasonal fruit like peaches and apricots, or even sweet tomatoes. The longer that you simmer it, the better it tastes.

Lizzy's Mango Chutney

No ratings yet
Print Pin Rate
Course: Sides
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Degree of Difficulty : Easy
Servings: 3 6 oz jars
Tip : I used Marukan seasoned rice vinegar, a fabulous product.


  • 1 lb sliced mangoes
  • 1 tbsp fresh ginger, finely diced
  • 2 jalapeños seeded and finely diced
  • 3 large cloves garlic, crushed
  • 1 small red onion diced
  • 1 handful raisins
  • 1 tbsp turmeric
  • rice wine vinegar to barely cover mango mixture
  • kosher salt and sugar to taste


  • Gather all ingredients before starting the recipe.
  • Add sliced mango to a medium sized pan.
  • Seed and finely dice jalapeños peppers.
  • Finely dice a medium red onion.
  • Add peppers, onion, smashed garlic, ginger, raisins and turmeric to mango slices..
  • Add seasoned rice wine vinegar to barely cover the mango mixture and immediately season with salt and sugar to taste, stir to combine.
  • Turn the heat medium high, bring mixture to a boil, then reduce heat to medium low and simmer until the fruit is soft and the chutney reaches a jammy consistency, about an hour.

Author Notes

My friend Lizzy gave me this recipe for Mango Chutney. She would often bring a jar of her latest when we saw each other for dinners or other social get togethers. Not only is the recipe simple, but it is also really delicious. It includes a seasoned rice wine vinegar that she also told me about years and years ago. Marukan Seasoned Rice Wine Vinegar is now my go-to vinegar for many salads and condiments. This may be one secret to her chutney.

Pin It on Pinterest