• CourseSides
  • CuisineIndian
  • KeywordAll-Seasons, Condiment, Fruit, Vegetarian
Servings Prep Time
3 –6 oz jars 10minutes
Cook Time Total Time
60minutes 1 hr & 10 min
Servings Prep Time
3 –6 oz jars 10minutes
Cook Time Total Time
60minutes 1 hr & 10 min
I used Marukan seasoned rice vinegar, a fabulous product.
Degree of Difficulty
  • 1lb sliced mangoes
  • 1tbspn fresh gingerfinely diced
  • 2jalapeños seeded and finely diced
  • 3large clovesgarlic, crushed
  • 1small red oniondiced
  • 1handful raisins
  • 1tbspn turmeric
  • rice wine vinegar to barely cover mango mixture
  • kosher salt and sugar to taste
  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.