Enjoy this easy mango chutney with Indian curry dishes, or try it with your favorite cheese and crackers. Slideshow:  More Homemade Condiments 

Emily Farris
April 2015

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© Emily Farris

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the oil over moderate heat. Add the onion and sauté for 3 minutes. Add the red pepper flakes, curry powder, and ginger and sauté for 2 minutes. Add the mango, juice, vinegar, sugar and raisins, and bring to a boil.

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  • Reduce the heat and simmer for 30 minutes, stirring occasionally. Allow to cool completely before storing in an air-tight container in the refrigerator. Bring to room temperature before serving.

Make Ahead

The chutney can be stored in the refrigerator for up to two weeks.

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