Indian-Style Mango Chutney

  • Prep Time 20 min
  • Total Time 50 min
  • Makes: 2 jars


  • 3 cups finely chopped fresh mango 750 mL
  • ⅔ cup sugar 150 mL
  • ⅔ cup apple cider vinegar 150 mL
  • ½ cup finely chopped onion 125 mL
  • ½ cup golden raisins 125 mL
  • 2 fresh green finger or serrano chilis, seeded and finely chopped
  • 4 tsp minced fresh ginger 20 mL
  • 1 clove garlic, minced
  • 1 tsp each mustard seeds and coriander seeds, crushed 5 mL
  • 2 cardamom pods, seeds extracted and crushed (pods discarded)


  • Step 1

    Combine mango, sugar, vinegar, onion, raisins, chilis, ginger, garlic, mustard seeds, coriander seeds and cardamom seeds in high-sided skillet or saucepan. Set over medium-high heat and bring to a boil. Reduce to medium heat.

  • Step 2

    Simmer, stirring frequently to prevent scorching, 20 to 25 min., until thickened and mixture is a jam-like consistency.

  • Step 3

    Ladle hot chutney into two 1-cup (250-mL) Mason jars. Cool completely; seal with lids. Can be enjoyed immediately or stored refrigerated up to 1 month. Decorate with festive ribbons or strings and tags.


Serve chutney with curry, grilled fish and chicken, cheese and in sandwiches. Increase the heat by using 2 or 3 chilies.