Indian-Style Mango Chutney



Ethnic cuisine Low in Fat Low Sodium Without gluten Without nuts Vegan Vegetarian

Nutritional Facts Per Serving

0.2 g
4 g
Show all nutrition facts

Nutritional Facts

1 33
  • Amount For Serving % Daily Value
  • Calories 15
  • Lipides
  • Carbs 4 g
    • Sugar  4 g
  • Protein 0.2 g


  • 3 cups (750 mL) finely chopped fresh mango
  • 2/3 cup (150 mL) sugar
  • 2/3 cup (150 mL) apple cider vinegar
  • 1/2 cup (125 mL) finely chopped onion
  • 1/2 cup (125 mL) golden raisins
  • 2 fresh green finger or serrano chilis, seeded and finely chopped
  • 4 tsp (20 mL) minced fresh ginger
  • 1 clove garlic, minced
  • 1 tsp (5 mL) each mustard seeds and coriander seeds, crushed
  • 2 cardamom pods, seeds extracted and crushed (pods discarded)


  1. Combine mango, sugar, vinegar, onion, raisins, chilis, ginger, garlic, mustard seeds, coriander seeds and cardamom seeds in high-sided skillet or saucepan. Set over medium-high heat and bring to a boil. Reduce to medium heat.
  2. Simmer, stirring frequently to prevent scorching, 20 to 25 min., until thickened and mixture is a jam-like consistency.
  3. Ladle hot chutney into two 1-cup (250-mL) Mason jars. Cool completely; seal with lids. Can be enjoyed immediately or stored refrigerated up to 1 month. Decorate with festive ribbons or strings and tags.

Tip: Serve chutney with curry, grilled fish and chicken, cheese and in sandwiches. Increase the heat by using 2 or 3 chilies.

Makes: 2 jars (1 cup/250 mL each)

Related Recipes