Spicy Mango Chutney
Servings Prep Time
61/2 pint jars 15minutes
Cook Time
Servings Prep Time
61/2 pint jars 15minutes
Cook Time
  • 6 large ripe mangoescut into 1” cubes
  • 2tablespoons canola oil
  • 2 red onions diced
  • fresh root gingera large piece – approximately 1 ½ square inches, grated
  • 1teaspoons large red chili pepperfinely diced or 1 1/2chili powder
  • 1cup sultana raisins
  • 1 large whole lemonzest and juice
  • 1 cinnamon stick
  • 1teaspoon ground cumin
  • 1teaspoon ground coriander
  • 1/2teaspoon mustard seeds
  • 1teaspoon ground turmeric
  • 1 1/2cups white wine vinegar
  • 2cups granulated Sugar
  • 1teaspoon sea salt
  1. Wash and sterilize four – six half pint jam jars and lids.
  2. In a large pot, heat the oil over medium high heat, add the onion and sauté for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10 minutes until the onions are golden.
  3. Add all of the remaining spices, except the turmeric, and sauté until toasted about 2 minutes.
  4. Stir in the turmeric and chili, add the lemon juice and zest, raisins and the mango and pour in 2 cups of water and the vinegar, sugar and salt. Cover, reduce heat to a medium simmer and cook for 30 minutes.
  5. Uncover and stir the mixture. Simmer uncovered for 30 – 40 minutes depending on how juicy your mangoes were, stirring frequently until the chutney is thick and set. Ladle into your jars, cool and seal tightly.
  6. Although chutney was once used as a preservation method, it is advised to refrigerate after sealing as these don’t have the acid or the sugar content necessary for safe water bath canning.
Recipe Notes

This recipe calls for lemon zest. Find the best lemon zester or microplane for your home now.

Spicy Mango Chutney Recipe | Foodal.com