Mango Chutney

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
about 4 cups
Level:
Intermediate

Ingredients
  • 4 pounds fresh mangos, ripe but not too soft, peeled
  • 3 tablespoons vegetable oil
  • 1 teaspoon chile flakes
  • 2 1/2 cups medium dice red onion
  • 1/4 cup minced fresh ginger
  • 1 cup small dice red bell pepper
  • 8 ounces unsweetened pineapple juice
  • 4 ounces cider vinegar
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons curry powder
  • Kosher salt and fresh ground white pepper
  • 1/2 cup raisins or golden raisins
  • 1/2 cup toasted, roughly chopped macadamia nuts
Directions

Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.

In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.


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4.7 36
Oh My Gosh!!! This is the second time i have made a double batch of this chutney to jar. This time I added fresh cilantro, lemon juice and Scotch Bonnet pepper sauce to give it some extra heat and a caribbean flare. Served over grilled fresh caught Mahi and Grouper, it doesnt  get any better. Thank you Alton item not reviewed by moderator and published
This was great! I only had 2 1/2 lbs. of mangos and forgot and made the rest of the recipe as written. But, it didn't really need all that fruit. Added a couple of minced jalapeños for more spice.  Really good! item not reviewed by moderator and published
I have made this one and it was delicious! I was wondering if would work with apples instead of mangos? item not reviewed by moderator and published
This is a good recipe and I'm grateful to Alton for sharing it. I don't care for the cider vinegar flavor in this mixture and next time will use white vinegar or lime juice as the acid. I like to cook Indian and added some nigella seeds (kalonji) to the hot oil. Other stone fruits like peach and apricot (which I used) also work well. Do use golden raisins and red onion for an authentic take. I added a little chilly powder (ground red chiles only) as it was mild for me. item not reviewed by moderator and published
Another great review! This was quite delicious and i bottled it and gave it as hostess gifts as well. Would love to know if it can be frozen.. Have a ton of mangoes I'd like to cut up and make more of this with. The only omission I made was the macadamia nuts. Couldn't see where it would enhance it at all.... only add fat and calories. I opted to mix the raisins, both golden and purple. I think I prefer the golden, personally. Super great layers of flavors. WILL MAKE AGAIN. item not reviewed by moderator and published
Wonderful!! Served over a pompano I caught this morning. Need I say more? item not reviewed by moderator and published
Superdeliciousness!! Amazingly flavorful and this recipe makes enough to save for many meals. I only had a few pieces of frozen mango but a LOT of frozen pineapple...so I used both. I also had frozen cherries....? Maybe I'll try it if I'm in a real pinch. Also, I used agave instead of brown sugar and pineapple juice instead of OJ - and left out the raisins and nuts - it's already super sweet as it is. Thanks for all the suggestions! item not reviewed by moderator and published
this chutney is delicious! i omitted the chili pepper for the kids, using frozen mango made prepwork a snap. i served this with jamaican red beans and rice and jerk mahi skewers. my son said, he felt like he was eating at a restaurant - will definitely make again. : item not reviewed by moderator and published
Absolutely Gooooood. Can't wait to use it at a cook out this spring on some Salmom,Chicken and Ribs. It took some time to make but was well worth it! item not reviewed by moderator and published
Seriously good Mango chutney. I made a double batch twice this mango season bottled it and gave it to friends. It was a hit!!! item not reviewed by moderator and published
wonderful on all kinds of foods. freeze in smaller portions and it is ready in seconds to put on everything. item not reviewed by moderator and published
I'm not one to review recipes, but this is one of the best tasting things I've ever made. So delicious. I'm never buying jarred chutney again. item not reviewed by moderator and published
We ran in to a great deal at Wallmart and bought 8 pounds (12 mango's at a quarter ea. , so I set up to make a double batch. First off, I feel that the time outlined for this recipe is way under estimated for the work involved. A professional chef and/or someone who cuts mango's for a living may get it done in an hour but it took me a solid 3.5 hrs to finish my double batch - lots of cutting and dicing. When I make this recipe again I will also go much easier on the red pepper flakes, this is a spicy recipe. I am certainly not spice averse - the pepper flakes came out of a extra large Costco Container that is half empty!. Next time I would use a maximum about 1/3 of what is called for in the recipe. That being said, the flavor is great, and in addition to using it on the Indian dishes my wife makes, I think it would also be great on cheese sandwiches or appetizers. item not reviewed by moderator and published
This is GOOD! Lots of different layers of flavors. I added this to pre-baked chicken. I loved it and my daughter nibbles on it. (finiky 1.5 year old It was good. item not reviewed by moderator and published
Absolutely delicious. Placing in 1 cup Ball jars for hostess gifts. Followed recipe precisely using 1 Tbsp sweet curry and 1.5 tsp. Penzeys reg curry (not hot. Must make a curry dish to go with the chutney. It's all about the condiments! item not reviewed by moderator and published
Absolutely delicious. Just the right amount of spice. A tiny bit time consuming but not hard at all. I needed the chutney for a recipe and couldn't find any. This recipe halves or quarters easily to make a smaller batch. item not reviewed by moderator and published
It's a bit time consuming, but well worth the effort. I canned this chutney in Mason jars. It's sweet and spicy and so much better than the store bought stuff. I had bought large fruit so I only had to chop 2 1/2 mangos. item not reviewed by moderator and published
Relatively easy to make, and delicious. I misread the sugar and added a whole cup, but came out ok since i had had added some who peppers in there for extra heat. One suggestion-and I will do this next time I make this recipe-is to add some whole cardamon while the chutney is cooking. Not too many, I would think maybe 2-3 whole cardamons and see what happens. item not reviewed by moderator and published
I generally like things less sweet than others, so I left the brown sugar out altogether. Also substituted OJ for the pineapple juice since we were out of pineapple - love the chutney on salmon and I might put it over rice for lunch! item not reviewed by moderator and published
I've made this recipe a few times and we love it. I half the recipe because it makes plenty. Also, used two bags of frozen mangos and let them thaw and them chop into smaller pieces to use. This saves a lot of time. Also, my husband is not a big fan of curry so I omitted that ingredient. We haven't tried with fresh mangos to compare, but we'll make this again for fish or chicken. item not reviewed by moderator and published
I made this recently. Wow! A LOT of work. I spent over an hour chopping all of the ingredients. It took 8 mangoes to make four pounds. I would have appreciated Alton's method of prepping a mango. I measured everything according to directions. I did all of my prep work before I turned the heat on under the skillet. One fourth cup of ginger is too much. We like ginger, but I would only put 2 Tbs. minced ginger in this recipe. It made a huge amount. And really, chutney isn't something you eat by the spoonfuls. It's just a topping. I would certainly half this recipe. With less ginger, I believe this would be a really good mango chutney. I plant on topping my fish, chicken, and pork with this chutney. I have so much of it. I froze the rest of it in two quart size baggies. item not reviewed by moderator and published
This recipe is one of the best for any kind of fish, poultry, or as some users agree burgers. Haven't tried it on my bacon cheese burger yet, but I think I will. Thanks to Alton for this one! item not reviewed by moderator and published
While going thru my FN saved recipes, I rediscovered this yummy recipe. Thought I should let you kids in on a secret--you can also make this with apples instead. It's awesome! Make the full amount, too--everybody who tastes it wants some to take home! item not reviewed by moderator and published
I whipped up a batch of this last night and it tasted fantastic. Haven't tried it on anything other than a spoon yet, but I can imagine it'll be great on food too. I'm planning to put some on a burger. MMMM... I cut the whole recipe in half (except for the chile flakes because I like my chutney spicy), and it still yielded a ton of chutney. I don't see why anyone would need to make 4 cups of chutney at a time. item not reviewed by moderator and published
Does anyone know whether this recipe is safe for canning, using a hot-water-bath method? I am new to preserving, and am not sure of the necessary ratios of fruit to sugar, or if the pineapple juice compensates for the relatively small amount of sugar in this recipe. I would be very grateful for guidance from those with more canning experience. item not reviewed by moderator and published
I keep coming back to this recipe, so I hope it stays on the website. (I can't seem to keep up with the print out.) I've made this about 10 times and people love it. I use Craisins instead of raisins, and maybe green onions instead of red. I serve it over grilled salmon with rice. (We live in Alaska...) item not reviewed by moderator and published
Um umm umm. Very tasty, very nice texture and great with chips and fish. item not reviewed by moderator and published
easy to make. great flavor beautifully presentation item not reviewed by moderator and published
Love this recipe. I served the mango chutney on top of pan seared, lightly seasoned (salt, pepper, and paprika) tilapia and it was totally awesome! Thanks for another great recipe Alton!! item not reviewed by moderator and published
This is a great recipe - it has great flavor, and doesn't need corn starch to thicken it. It has a sort of Caribbean flavor with the bell pepper. To serve it with Indian food, I'd leave out the bell pepper. item not reviewed by moderator and published
I cut the recipe by approximately 1/4 (maybe a little more), but I still had about 2 cups when I was done. However, it was delicious. You can adjust the flavors to make it as spicy or mild as you like it. Delicious with homemade samosas! item not reviewed by moderator and published
Thgis was easy to make. It is important to choose fruit that is not too ripe. A mouthful of flavor. item not reviewed by moderator and published
Recipe is easier than it looks. Tastes great, although a bit too much curry for non-adapted tastebuds. Can sub 5 oz. of apple juice for 8 oz. of pineapple juice. item not reviewed by moderator and published
The recipe is very easy if you follow directions. Peeling and chopping the Mangoes is the most time consuming part. It took longer to make than I expected but it was worth it. I served it over Pork Tenderloin and the leftovers we ate the following day with tortilla chips. item not reviewed by moderator and published
Very good. I kicked it up a few notches more though... item not reviewed by moderator and published
I gave this receipt 5 stars as I received rave reviews from the partygoers at the Caribbean/Jamaican shindig that I made this for. It went really well with everything served there at the party. It was a great dip for chips. It was a great item on the side with the main entree (Jerk Chicken and Curry Chicken). I even tried a little bit of the chutney with the vanilla ice cream and I thought that was quite tasty. Also I did a dry run on this the morning before the party and I had no problems. I did get a higher yield then 2 cups though (not that I was complaining!). The receipt was very easy to make I had three issues: 1. The prep time was more then 15 minutes! Maybe if I had three slaves to chop all of it for me then it would have gotten prepared in that time, LOL. A realistic prep time including cutting the items was 30 to 40 minutes. 2. I did not like the big chunks of mango after they were cut so I used a hand held mini mixer to make it much smoother. 3. Lastly, I changed the raisins in the mix and added dried cranberries instead, the red color was a better presentation in the chutney and I liked the sweet tart that the cranberries offered much better. So do try this receipt and have fun with it. I will be making it again. item not reviewed by moderator and published

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