Summer Mango-Mulberry Chutney Recipe

Name: Summer Mango-Mulberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups ripe mulberries, washed; 1 mango, peeled and grated; 1/4 cup water; 1 small onion, diced small; 3/4 cup brown sugar (can substitute raw cane sugar for vegan version); 1/2 cup apple cider vinegar (or more to taste); 1/2 teaspoon grated ginger or 1 teaspoon dried ginger; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon lemon pepper seasoning (or more to taste); 1/8 teaspoon chili flakes (or more to taste)

Servings: persons

2 cups ripe mulberries, washed
1 mango, peeled and grated
1/4 cup water
1 small onion, diced small
3/4 cup brown sugar (can substitute raw cane sugar for vegan version)
1/2 cup apple cider vinegar (or more to taste)
1/2 teaspoon grated ginger or 1 teaspoon dried ginger
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon lemon pepper seasoning (or more to taste)
1/8 teaspoon chili flakes (or more to taste)

1
Put the mulberries, mango, 1/4 c water and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
2
Add all the other ingredients. Bring to a boil, stirring often.
3
Allow the chutney to boil till it forms a thick jam, about 20 minutes. Stir often.
4
Allow to cool, covered. Refrigerate. Wait a week for the flavors to marry.
5
This recipe is small enough that I usually use it up in a few weeks so its not worth the trouble of canning. However, if you have access to more berries I highly recommend canning - the vinegar and sugar make this a perfect dish to preserve for the winter months and would be awesome with turkey at Thanksgiving!
6
Variations/Additions: Seeded and chopped jalapeno, diced peaches, shredded apples, raspberries instead of mulberries (may need more sugar), or substitute orange or lemon juice for the 1/4 c water. Fresh mint or chopped nuts.
7
For an Indian flavor, add 1/2 tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds, fry in a little oil to open up the flavors before adding.
8
Cinnamon, nutmeg, cloves, and allspice berries can be added or dried fruit such as cranberries and raisins - but these remind me of fall/winter foods so I do not use them in the summer.

222

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 2 cups ripe mulberries, washed, 1 mango, peeled and grated, 1/4 cup water, 1 small onion, diced small, and more.

Yes, Summer Mango-Mulberry Chutney falls under the Soups & Stews 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!

Summer Mango-Mulberry Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions