Easy-to-Make Mango Chutney - Delishably - Food and Drink
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Easy-to-Make Mango Chutney

Living on a farm in Brazil, I've gained local in-depth knowledge of food, plants, and traditions, which I share through my articles.

Easy to Make Mango Chutney

Easy to Make Mango Chutney

If your experience with mango chutney has only been out of a jar or from a local Indian take-away, then you are in for a treat. This easy-to-make chutney is packed full of flavor which will impress not just you but your guests as well.

Plump succulent raisins and small chunks of mango in a tangy sauce make this chutney the perfect accompaniment to many meals. Whether you choose to have it as a condiment with curries, cold meats, or as I have done here with cheese and crackers, it will liven up every meal or snack.

a wheelbarrow full of mangoes

a wheelbarrow full of mangoes

Mango Trees

Here on our farm, we have several mango trees, and it is for this reason that I began making this. Most mornings during our mango season which runs from January-April, I wake to find several have fallen in the night.

With the aid of the wheelbarrow, I collect these each morning. If they are too soft or have been damaged by insects, I give them to the chickens and ducks. A few of these I will also wedge on top of our wall for the monkeys who live in the woods adjacent to our house.

Our plentiful supply has led me on a search for various ways to use and enjoy these. Today I would like to show you how I make mango chutney.

Cook Time

Prep timeCook timeReady inYields

10 min

1 hour

1 hour 10 min

Approx 1 liter (1 quart)

Ingredients

  • 1.2 kg (2.5 lbs) Mangoes, (I used 9 of various sizes) The weight is when peeled and the stone removed
  • 250g (1/2 a lb) White Sugar
  • 250g (1/2 a lb) Brown Sugar
  • 160g (2/3 cup ) Raisins
  • 1/4 teaspoon Ground Ginger, Fresh about a 1
  • 1/4 teaspoon Cloves ground, or use a 4 whole cloves
  • 1/2 teaspoon Cinnamon powder, or a 1
  • 400 ml (1 1/2 cups) Apple Vinegar
  • 1 teaspoon Mustard Seeds

Instructions

  1. Begin by washing your mangoes. Even though we are going to peel them we don't want any residue on our knife or cutting board. I used nine mangoes, the number you use may vary depending on the size you have.
  2. First cut the mango. This can be done easily by cutting lengthways and removing the skin, as shown in the photo. Mangoes have a large flat stone in the center. There is a video below which shows a variety of ways to cut mangoes. These should be cut into small pieces. Depending on your type of mango, some cube easier than others. The type I use are quite stringy and more suited to juicing than eating. However, even this type works when when cooked.
  3. Add all the ingredients to the pan and take to the stove. I start mine on a medium high heat just to get things moving along. I stir often. The high amount of sugar in this means it can burn quickly so don't leave it. Stir frequently. Turn the heat to medium or medium low.
  4. As it is cooking, the mangoes will become soft and you can carefully break them up by pressing them against the side of the pan with the back of a wooden spoon.
  5. The mixture will begin to thicken. It is crucial you stir as it can catch on the bottom of the pan and burn. The batch I made last year, did just this. So learn from my mistake.
  6. I cooked mine for about an hour. There are a few things that will determine your cooking time. How high you have the heat, how ripe the mangoes were, and how small you cut the chunks. The mixture will thicken as it cools so when you have a consistency that coats the back of a spoon you should be okay. Aim for somewhere between a consistency of honey and jam. The important thing is that the mangoes are cooked. I prefer my chutney to have chunks of mango.
  7. Carefully spoon this mixture into clean receptacles. As you can see I am using a jar with a screw on lid and a bowl. These will be kept in a refrigerator and not left out unrefrigerated.
  8. I want to get these cooling down as quickly as possible so I am using a low tech water bath. I simply place them into a pan and a bowl into which I have put water from the tap. A word of caution here, if your bowl or jar is not heat proof the change in temperature from a hot liquid to cold water could cause your jar to crack. Pyrex, or the equivalent , is always a wonderful choice to use.

How to Adapt This Recipe

This recipe can be altered to your taste. For example, if you use all white sugar, the end result will be a much lighter colored chutney. All brown sugar will give you a darker color but a richer flavor.

I have also used garlic in this recipe before. This was actually an error on my part, but it worked! When my friend initially gave me the recipe, I misread it. When it said cloves, I assumed it was cloves of garlic. Of course, with hindsight, I see the error of my ways.

Adjust the seasonings as you like them. Chilies could also be used and would give it an extra unexpected spicy kick.

Give This Chutney as a Gift

This would make a wonderful gift for someone. What a nice surprise for a friend if you turn up with a jar of your homemade chutney.

Questions & Answers

Question: Is apple vinegar the same as apple cider vinegar?

Answer: I have read what is on my bottle of vinegar and it just says apple vinegar. They are both from fermented apples, so for this recipe, use whichever is readily available to you.

Question: Is it better to use green or ripe mangoes for chutney?

Answer: I have always used ripe mangoes. I know there are many recipes from India that will make a green mango chutney. I personally love the sweetness of ripe mangoes.

Question: What sort of mangoes do you use for chutney?

Answer: To be honest with you, I don't know the variety we use. I only make chutney when our trees are producing. Our trees can produce fruit for up to 4 months. That's a lot of mangoes for just two people. We have three mature mango trees that were here when we bought our house. We can't sell the mangoes or give them away because everyone knows someone with a tree. What I can tell you is ours are very fibrous, and for eating they aren't great. That is down to the fibers, not the taste.

For chutney and juicing they are ideal.

Since this recipe works with such fibrous mangoes, I believe any variety you use will be fine.

© 2014 Mary Wickison

Comments about mango chutney

Mary Wickison (author) from Brazil on October 22, 2019:

I love that you improvised, that is what cooking is all about. Glad you enjoyed it.

Penelope on October 19, 2019:

Ok I tried this and it was so good! Used some grapes as I only had a kg of mangoes and it worked out great! Added some prepared ginger/garlic out of a jar and also put in a tsp of salt and lemon pepper. Thank you!

Mary Wickison (author) from Brazil on April 20, 2015:

It is very tasty, I hope you find those mangoes.

Besarien from South Florida on April 19, 2015:

I love mango chutney and will definitely try this recipe when I can find some mangoes. Great hub!

Mary Wickison (author) from Brazil on January 28, 2014:

Hello Phyllis,

Do pop back and let me know how it turned out for you. Thanks for the vote and sharing. Enjoy.

Mary Wickison (author) from Brazil on January 28, 2014:

Hello Audrey,

It is easier than most people think. Of course you don't have to tell them that, it is better to say, "yes I slaved in the kitchen to make this for you, but you're worth it."

I hope you get the opportunity to make it.

Thanks for stopping by.

Phyllis Doyle Burns from High desert of Nevada. on January 28, 2014:

I love making chutney and relish. This recipe sounds great and I am anxious to try it. Thank you for sharing. Now, off to find some mango trees, or at least hoping my local grocery will have some. Bookmarking, voted up up up and sharing.

Audrey Howitt from California on January 28, 2014:

Oh this looks yummy and so easy!

Mary Wickison (author) from Brazil on January 27, 2014:

Hello Chitrangada

There is such a difference between homemade and that bought in the stores. Thanks for the vote. Have a great week.

Mary Wickison (author) from Brazil on January 26, 2014:

Hi Nell,

It is easy to get into a routine with our food choices. Go on Girl, get some mangoes! LOL

Have a great Sunday.

Nell Rose from England on January 25, 2014:

I haven't ate any mangoes for years and years, and after reading this I wanted to know why! lol! I really should start changing things in my diet, this was great, thanks!

Mary Wickison (author) from Brazil on January 25, 2014:

I believe you could use canned mangoes. As I recall, Sainsburys carried them. It could be worth a try.

Thanks for reading.

Mary Wickison (author) from Brazil on January 25, 2014:

Hi Teaches,

I too have been eating it with meats, last night was with a pork steak. You are right the flavors work well together.

Thank you for your visit and comment.

Imogen French from Southwest England on January 25, 2014:

How lucky you are to have your own mango trees. Sadly they don't grow in England, as i love them, and also love mango chutney. Would love to try this if I can get some decent mangoes.

Dianna Mendez on January 25, 2014:

I remember my first taste of chutney and how wonderful it was to enjoy over a meal. In the south, they serve this on top of meat and it does give it a great flavor boost. Mangos are so sweet and would make this recipe ideal for snacks over crackers, as you displayed. Thanks for the idea.

Chitrangada Sharan from New Delhi, India on January 25, 2014:

Perfectly made Mango Chutney! Well done with nice and helpful pictures. Mango Chutney is my family' s favourite.

Thanks for sharing! Voted up!

Mary Wickison (author) from Brazil on January 24, 2014:

Hi Dzy Ms Lizzy,

I would never have thought of having it with beans. It sounds like a good combination though. Thanks for the votes and the pin. Have a lovely weekend.

Mary Wickison (author) from Brazil on January 24, 2014:

Hi Bill,

Thanks for stopping by and I hope Bev tries it. My husband has never even tried it, so I have about a quart of it to myself.

Enjoy the weekend up there in sunny (?) Washington.

Bill Holland from Olympia, WA on January 24, 2014:

I don't usually read recipes, but this one was so unusual I had to stop by; besides, you wrote it so it was worth the visit. :) I'll give this to Bev, our resident mango eater. Have a great weekend my friend.

Liz Elias from Oakley, CA on January 24, 2014:

Now--where was I before my cat stepped on my computer's on/off switch, and hard-crashed my machine for me?

Oh, yes! This sounds delicious. I do like chutney--I have one particular recipe that specifically calls for it, and it is also good with Boston Baked Beans.

Where we live, mangoes are on the 'exotic' and pricey side, so I'd have to can/preserve it so it could keep outside the refrigerator, though.

Voted up, useful, interesting, starred, shared and pinned.