Mango Chutney

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by Toast

This is a recipe I picked up a while back and have adjusted a bit to make it my own. I really like the background bite of some chili in my mango chutney but you can leave that out if you'd prefer.



  • 2 Mangoes
  • an inch and a half or so of nice aromatic ginger
  • oil for pan
  • 1 cup white sugar
  • 1 tbsp chopped chili (or chili paste to taste, note added note, not main flavour)
  • 1/2 cup minced onion (in the photos I used green as someone was allergic to white at the dinner I was making this for)
  • 1/4 cup golden raisins
  • 1 tbsp good salt
  • few pinches of cumin


  • Grate your mangoes fine or coarse depending on the final consistently you want. Your first time I'd likely recommend using a coarse grating then giving the pile of mango a few chops to cut the larger strands..
  • Sauté your onions in the oil until they've caramelized slightly
  • Add the ginger and raisins, stirring to mix with the onions


  • After about 30 seconds add your mango, then the remaining ingredients, stir and bring to a boil

Mangochut3.jpg Mangochut3b.jpg Mangochut4.jpg

  • reduce heat to half and let the mixture thicken until the mango is firm but tender.