STREAMING NOW: Feast with Friends

Summer Mango-Mulberry Chutney

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I couldn't find many recipes online for using mulberries except for baked goods. I wanted to make something different so I developed this chutney recipe. I was so pleased with the results - esp. when served with pork tenderloin - I just had to post it!”
2 Cups

Ingredients Nutrition


  1. Put the mulberries, mango, 1/4 c water and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
  2. Add all the other ingredients. Bring to a boil, stirring often.
  3. Allow the chutney to boil till it forms a thick jam, about 20 minutes. Stir often.
  4. Allow to cool, covered. Refrigerate. Wait a week for the flavors to marry.
  5. This recipe is small enough that I usually use it up in a few weeks so its not worth the trouble of canning. However, if you have access to more berries I highly recommend canning - the vinegar and sugar make this a perfect dish to preserve for the winter months and would be awesome with turkey at Thanksgiving!
  6. Variations/Additions: Seeded and chopped jalapeno, diced peaches, shredded apples, raspberries instead of mulberries (may need more sugar), or substitute orange or lemon juice for the ¼ c water. Fresh mint or chopped nuts.
  7. For an Indian flavor, add ½ tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds, fry in a little oil to open up the flavors before adding.
  8. Cinnamon, nutmeg, cloves, and allspice berries can be added or dried fruit such as cranberries and raisins – but these remind me of fall/winter foods so I do not use them in the summer.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a