Mango Chutney

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Good Eats: Down & Out in Paradise

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
45 min
Level:
Intermediate
Yield:
about 4 cups

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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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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Comments & Reviews

recipe Mango Chutney
Sherrie Hinsdale, IL 07-26-2009
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Equally Fab with Apples
Rated: 5 stars out of 5

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!Read more
recipe Mango Chutney
Adam West Orange, NJ 07-14-2009
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some like it hot
Rated: 5 stars out of 5

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. Read more
recipe Mango Chutney
MAGGIE new york, NY 06-11-2009
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Safe for Canning?
Rated: 5 stars out of 5

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. Read more
recipe Mango Chutney
Gray Dillingham, AK 11-24-2008
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Served it with Salmon Several Times
Rated: 5 stars out of 5

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...)Read more
recipe Mango Chutney
Anonymous 04-14-2008
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Delish!
Rated: 5 stars out of 5

Um umm umm. Very tasty, very nice texture and great with chips and fish.
recipe Mango Chutney
Anonymous 05-20-2007
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great mango chutney
Rated: 5 stars out of 5

easy to make. great flavor beautifully presentation