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Mango Chutney


Mango Chutney

Bright and sweet, this mango chutney is great for dipping, spreading or serving as a sauce.

© 2008 Ashley Skabar, licensed to About.com, Inc.

This mango chutney recipe is so easy to prepare, and it will keep for about 1 week in an airtight container in the refrigerator. (Of course, this is only if it last that long!) I like to use this in my non-dairy brie en croute for parties, or just serve it with pita for dipping. Mango Chutney is also a great compliment to meats like chicken and fish, and I especially like to serve this with my African Roast Chicken Tagine.For a spicier Chutney, add the cayenne pepper, but if you're looking for a sweeter chutney, you can use cinnamon or something a little milder.

Makes about 4 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 T. olive oil
  • ¾ cups finely chopped onion
  • 4 pounds chopped mango (about 4 ½ cups)
  • ½ cup golden raisins
  • 1/3 cup sugar
  • 2/3 cup honey
  • 1/3 cup apple-cider vinegar
  • ¾ t. salt, plus more to taste
  • ¼ t. cumin
  • ¼ t. cardamom
  • Cayenne pepper, to taste (optional)


1. In a saucepan over medium heat, heat the oil, adding the onion once hot. Cook, stirring occasionally, until the onions are soft, about 5 minutes. In a medium-sized bowl, mix the remaining ingredients. Add the mixture to the pan and cook, stirring occasionally, until the chutney is thickened, about 25 to 30 minutes. Add salt and pepper to taste, remove the pan from the heat and let the chutney cool completely before serving. Serve cold or at room temperature.

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