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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  • Course Sides
  • Cuisine Indian
  • Keyword All-Seasons, Condiment, Fruit, Vegetarian
Servings Prep Time Cook Time
2.5 cups 10 minutes 60 minutes
Passive Time Total Time
1 hr & 10 min
Servings Prep Time Cook Time
2.5 cups 10 minutes 60 minutes
Passive Time Total Time
1 hr & 10 min
I used Marukan seasoned rice vinegar, a fabulous product.
Degree of Difficulty
  • 1 lb sliced mangoes
  • 1 tbspn fresh ginger finely diced
  • 2 jalapeños seeded and finely diced
  • 3 large cloves garlic, crushed
  • 1 small red onion diced
  • 1 handful raisins
  • 1 tbspn turmeric
  • rice wine vinegar to barely cover mango mixture
  • kosher salt and sugar to taste
Servings: 2.5 cups
  1. Gather all ingredients before starting the recipe.
  2. Add sliced mango to a medium sized pan.
  3. Seed and finely dice jalapeños peppers.
  4. Finely dice a medium red onion.
  5. Add peppers, onion, smashed garlic, ginger, raisins and turmeric to mango slices..
  6. Add seasoned rice wine vinegar to barely cover the mango mixture and immediately season with salt and sugar to taste, stir to combine.
  7. 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.
Recipe 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.

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