Mango Chutney

Serve this sweet and savory chutney with grilled chicken or pork.

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  • Servings: 4 to 6 as a condiment

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  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, smashed
  • 2 teaspoons yellow mustard seed
  • 1 teaspoon coriander seed
  • 2 bay leaves
  • 1 dried red chile
  • 20 ounce fresh or frozen mango
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar

How to make this recipe

  1. In a medium saucepan, heat the oil over medium high heat until hot. Sauté the onion and garlic in the oil with 1/2 teaspoon salt and 1/4 teaspoon pepper until golden, about 6 minutes. Stir in the mustard, coriander, bay and chile and cook until fragrant and mustard seeds begin to pop and crackle, about 3 minutes more.

  2. Stir in the mango, vinegar, and sugar and bring to a boil. Boil the chutney until thickened, 10 to 12 minutes. Let cool to room temperature, season with salt and serve.

Make Ahead

The chutney keeps in the refrigerator for up to 3 weeks.

Contributed By Photo ©Ian Knauer Published February 2014

1041439 recipes/mango-chutney 2016-01-15T20:38:40+00:00 Ian Knauer sauces-and-condiments|snack|weeknight-dinner|lunch|4||6|web-exclusive|healthy|spring|summer|vegetarian| february-2014 recipes,mango-chutney 1041439

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