Recipe courtesy of Cheryl Smith

Green Mango Chutney

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