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Mango Chutney | A sweet condiment |



  • Ripe mango – 1 (Haden variety)
  • Red bell pepper – -1/2 of 1
  • White shallots – 4 chopped
  • Golden raisins – 1 tbsp or more
  • Ginger – 1 inch piece chopped
  • Sugar – 1/3- 1/2 cup
  • Vinegar – 1/4 cup
  • Lemon juice – 1/2 of 1 ( I use lime)
  • Nutmeg powder – 1/3 tsp
  • Cinnamon pieces – 2 inch piece broken
  • Salt to taste


  • In a deep dish add the chopped ginger, mango pieces, chopped red bell pepper, chopped shallots, golden raisins, sugar and vinegar and bring it to a boil on a medium flame. (DO NOT ADD WATER) .
  • Cook for 20 minutes in low flame uncovered. The pieces should be soft and almost all the water must dry up. At this stage add nutmeg powder, cinnamon pieces give it 1 minute then switch off the heat.
  • Squeeze 1/2 a lime on top mix well. When the mango chutney has reached room temperature put it into a clean dry jar put an air tight lid. It can be used immediately or it can be refrigerated unto two weeks.



  • I have used the Haden variety fully ripe mango. The sweet fragrance and taste of mango matters a lot in this recipe.
  • Do not cook on high heat the natural fragrance of fruit is lost and it may scorch at the bottom on pan.