“This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster.”
1hr 20mins
5 cups

Ingredients Nutrition


  1. Dice the mango into about 1-2" cubes.
  2. Make a paste of the chopped garlic, lemon juice, 1/2 tsp vinegar, and ginger. Put it aside for now.
  3. Place the sugar and cups of vinegars (plus the water and juice) in a saucepan and simmer for 10 minutes.
  4. Add the ginger-garlic paste to the pan and cook for 10 minutes, stirring occasionally.
  5. Add the mango, chili powder, nutmeg, turmeric, curry powder, cinnamon, salt, and gold raisins.
  6. Cook uncovered for 30-45 minutes, stirring occasionally to let the chutney thicken.
  7. Serve in ramekins with your Indian feast, or seal in airtight glass jars for future use.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a