Very Mango Chutney

mango chutney
National Mango Board
  • Yield: 10 servings


1 1/2cups brown sugar
1cup apple cider vinegar
2medium onions, chopped
3 garlic cloves, minced
1tablespoon finely chopped ginger
1small habanero pepper, seeded and minced
1teaspoon sea salt
4large very ripe, soft mangos, peeled, pitted and chopped
1/2cup lime juice
1/2cup golden raisins


  1. In a large sauce pan over medium high heat, combine the sugar and vinegar bringing the mixture to a simmer. Add the onions, garlic, ginger, pepper and salt. Let this come back to a boil and simmer for 10 minutes. Stir in the mango, lime juice and raisins. Simmer for another 15-20 minutes until the mixture becomes the consistency for a marmalade.

Serving Suggestions: Pair with grilled meat or poultry for an elegant dinner. Leftover chutney can keep in refrigerator for 1 month and in freezer for 3 months.

Recipe courtesy of the National Mango Board