Mango Chutney Recipe

Name: Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds fresh mangos, ripe but not too soft, peeled; 3 tablespoons vegetable oil; 1 teaspoon chile flakes; 2 1/2 cups medium dice red onion; 1/4 cup minced fresh ginger; 1 cup small dice red bell pepper; 8 ounces unsweetened pineapple juice; 4 ounces cider vinegar; 1/2 cup brown sugar; 1 1/2 tablespoons curry powder; Kosher salt and fresh ground white pepper; 1/2 cup raisins or golden raisins; 1/2 cup toasted, roughly chopped macadamia nuts

Servings: persons

4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts

1
Cut the mango flesh away from the pit.
2
The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango.
3
Roughly chop the flesh.
4
In a saute pan heat the oil and add the chile flakes.
5
Be careful not to burn the chile, just toast to flavor the oil.
6
Add the onions and sweat until soft.
7
Add the ginger and bell pepper and saute for 1 to 2 minutes.
8
Finally add the mango and cook for 1 more minute.
9
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder.
10
Add this mixture to the pan.
11
Stir to combine.
12
Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently.
13
Season with salt and pepper.
14
Add the raisins and the nuts and transfer to another container over an ice bath.
15
I used a mild yellow curry powder, but if you want it hotter go for red.

600

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 pounds fresh mangos, ripe but not too soft, peeled, 3 tablespoons vegetable oil, 1 teaspoon chile flakes, 2 1/2 cups medium dice red onion, and more.

Yes, Mango 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.

Mango Chutney

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