Recipe courtesy of Cheryl Smith

Green Mango Chutney

  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 2 large jars
Save Recipe


1 tablespoon vegetable oil, plus 1/4 cup vegetable oil

1 onion, small dice

2 jalapenos, seeded and diced

1/2 teaspoon whole cumin seeds

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground coriander

4 green mangoes, peeled, cored, and sliced

2 limes, juiced

1/4 cup rice wine vinegar

2 tablespoons ginger, minced

1 cup Demerara sugar


  1. Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Mango Chutney

Mango Salsa

Mango Margaritas

Green Apple and Ginger Chutney

🤤 More Drool-Worthy Recipes