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Mango Chutney


  • 3 medium apples, peeled, cored and chopped
  • 2 large mangoes, peeled and chopped or one cup dried mango, finely chopped
  • 1/2 medium sweet red pepper, chopped
  • 1 cup sugar
  • 1 medium onion, finely chopped
  • 1/2 cup raisins
  • 1/2 cup white vinegar
  • 1/4 cup chopped fresh ginger
  • 1 Tbsp lemon juice
  • 2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt


1. Combine mango, apple, pepper, onion, sugar, raisins, ginger, and vinegar in medium sauce pan. Bring to boil over high heat, then reduce heat and simmer gently for 20 minutes, stirring occasionally.

2. Add lemon juice, curry powder, nutmeg, cinnamon, and salt. Boil gently for an additional 5 minutes.

3. Ladle chutney into jars. If preserving, follow canning procedures and let cool completely. Or place in airitght container in refrigerator. Yields 5 cups.

Adapted from

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