Indian-Style Mango Chutney

Prep Time: 20 minutes
Total Time: 50 minutes
Makes: 33


  1. 3 cups (750 mL) finely chopped fresh mango
  2. 2/3 cup (150 mL) sugar
  3. 2/3 cup (150 mL) apple cider vinegar
  4. 1/2 cup (125 mL) finely chopped onion
  5. 1/2 cup (125 mL) golden raisins
  6. 2 fresh green finger or serrano chilis, seeded and finely chopped
  7. 4 tsp (20 mL) minced fresh ginger
  8. 1 clove garlic, minced
  9. 1 tsp (5 mL) each mustard seeds and coriander seeds, crushed
  10. 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)