Go Back

Mango Chutney

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: condiments
Cuisine: American
Servings: 34 cups
Author: Pavani


  • 4 Mangoes Ripe, but still firm - peeled and chopped (2 lb.)
  • 1 Red Onion - medium, chopped
  • 1 Red Pepper - small, diced
  • 2 Ginger " - finely grated
  • 1 tsp Red chili flakes - (or as per taste)
  • 4 oz Pineapple juice . (1/2cup) Unsweetened
  • 2 oz Apple Cider Vinegar . (2tbsp)
  • ¼ cup Brown Sugar
  • 1 tbsp Curry Powder (I used mild Madras Curry powder)
  • ¼ cup Raisins
  • to taste Salt Pepper &


  • Heat 2tbsp oil in a medium sauce pan; add red chili flakes and cook for 15-20 seconds, make sure not to burn them. Next add onions and saute them until soft, about 4-5 minutes.
  • Add peppers and ginger, cook for 2-3 minutes. Next add chopped mangoes and cook for 1 minute.
  • In a measuring cup, combine pineapple juice, vinegar, sugar and curry powder. Whisk well to combine.
  • Stir this into the saucepan, mix well and bring the mixture to a bare simmer. Reduce the flame and cook for 30 minutes, stirring frequently.
  • Add the raisins and cook for 2 more minutes.
  • Turn off the heat and let the chutney cool completely before transferring into clean jars for storing. Keep in the fridge for longer shelf life.


Lets check out what my fellow marathoners have cooked up today for BM# 33.