Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

I've been making this chutney for years, and have adapted it to my own family's taste. I don't remember where I found this recipe, but everyone loves it. If you're a chutney lover you could almost eat it with a spoon! Especially great with Indonesian curries, beef and chicken alike! I hope you enjoy! Note: Peel mangoes with a vegetable peeler, and CAREFULLY cut the flesh away from the fibrous seed.

Ingredients Nutrition


  1. Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.
  2. Cool and freeze in containers of your choice. I use 1 pint containers.
Most Helpful

5 5

Amazing! My only regret is that we cut the recipe in half because that was all we needed for Country Captain for the Slow-Cooker and mango's were expensive. Next time I'm definitely making the whole recipe. It has a fantastic taste, slightly sweet, but lots of spices and flavors. Thanks Chef PotPie! Made for ZWT8 trip to India.

5 5

This is very sweet and really, really good! I didn't stir mine for a bit so it browned a little - just remember that it has a lower boiling point due to the sugar. I think I should have used Sultana raisins because the dark raisins don't look very nice. I used the lesser amount of jalapenos but would use the full amount next time. Made for ZWT8. Thanks Chef PotPie! :)

5 5

This is an awesome flavored Chutney. I can't really compare it to any other because this is the first I've ever tried but if the others out there are this good, I'll be making them. I can see using this with pork tenderloin and so many other grilled meats. I made this to make Nanny's Bourbon-Baked Beans (Rachael Ray) but you can be sure that I'll be making this again. I halved this recipe and could kick me for doing that.