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Mango Chutney Recipe

Mango Chutney

Alton Brown

Recipe courtesy Alton Brown

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

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on August 21, 2011

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    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!

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  • on May 05, 2011

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    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.

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  • on September 10, 2010

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    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.

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  • on July 29, 2010

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    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.

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  • on July 19, 2010

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    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!

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  • on July 11, 2010

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    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.

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  • on June 29, 2010

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    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.

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  • on March 06, 2010

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    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!

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  • on July 26, 2009

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    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!

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  • on July 14, 2009

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    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.

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