Mango Chutney

Francine Lizotte


Sweet and tangy with a bit of kick, this condiment is quite tasty! It's a versatile ingredient you can use in a lot of different recipes...


☆☆☆☆☆ 0 votes

7 jars of 250 ml
20 Min
40 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 tsp
    red pepper flakes
  • 1 c
    white onions, finely chopped
  • 1 c
    red peppers, finely chopped
  • 1/4 c
    fresh ginger, minced
  • 6 large
    mangoes (about 7 cups), peeled and cut into 1/4-inch pieces
  • 1 c
    pineapple juice
  • 1/2 c
    white vinegar
  • 1/2 c
    brown sugar
  • 1 1/2 Tbsp
    curry powder
  • 1 tsp
    ground turmeric
  • 1/2 tsp
  • 1/4 tsp
    ground himalayan sea salt
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)

How to Make Mango Chutney


  1. In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
  2. On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute.
  3. Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
  4. Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250 ml/8 oz.) canning jars
  5. To view this recipe on YouTube, click on this link >>>>

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