Mango and Red Pepper Chutney Recipe

Name: Mango and Red Pepper Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 firm-ripe mangoes (3 pounds total), peeled and cut into 1/2-inch cubes; 1/3 cup distilled white vinegar; 1/3 cup packed dark brown sugar; 1/3 cup golden raisins; 1 3/4 teaspoons salt; 1 (1-inch) piece fresh ginger, peeled and chopped; 1 tablespoon chopped fresh jalapeno including seeds (from 1 chile); 3 garlic cloves, chopped; 3/4 teaspoon ground cumin; 3/4 teaspoon ground coriander; 1/2 teaspoon turmeric; 2 tablespoons vegetable oil; 1 medium onion, chopped; 1 red bell pepper, cut into 1/4-inch dice; 1 (3-inch) cinnamon stick

Servings: persons

3 firm-ripe mangoes (3 pounds total), peeled and cut into 1/2-inch cubes
1/3 cup distilled white vinegar
1/3 cup packed dark brown sugar
1/3 cup golden raisins
1 3/4 teaspoons salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon chopped fresh jalapeno including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick

1
Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
2
Mince and mash ginger, jalapeno, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
3
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then saute onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes.
4
Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
5
Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes.
6
Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 firm-ripe mangoes (3 pounds total), peeled and cut into 1/2-inch cubes, 1/3 cup distilled white vinegar, 1/3 cup packed dark brown sugar, 1/3 cup golden raisins, and more.

Yes, Mango and Red Pepper Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mango and Red Pepper Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions