This Mango Chutney is so easy to make. It is sweet, spicy and delicious. Use the same recipe for other stone fruit, or even sweet tomatoes. The longer that you simmer it, the better it tastes.
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All-Seasons, Condiment, Fruit, Vegetarian
1 hr & 10 min
1 hr & 10 min
I used Marukan seasoned rice vinegar, a fabulous product.
Degree of Difficulty
1tbspnfresh gingerfinely diced
2jalapeñosseeded and finely diced
3large clovesgarlic, crushed
rice wine vinegar to barely cover mango mixture
kosher salt and sugar to taste
Servings: 2.5 cups
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.
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.