Having Mango Ginger Chutney at your fingertips anytime you want to whip up a delicious curried chicken salad or even some juicy turkey burgers, well, it's not only divine and rich in flavor, it can be a lifesaver.
It can be used right away, or even better, preserved for use at a moment’s notice. It’s super handy when you want a quick dinner on the table!
Why you'll like it
- The sweet and tangy flavor of mango chutney can be used to enhance the flavor of so many dishes.
- It tastes amazing paired with meats such as chicken, turkey and salmon.
- It's the perfect addition to your charcuterie board alongside cheese and crackers.
- The chutney can be made and stored in the fridge or it can be preserved by waterbath canning so that you have it on your shelf year round.
Mango ginger chutney ingredients
Have you ever tried the mango ginger chutney from Trader Joe's? Well consider this recipe it's doppelgänger!
- Mango: The beauty of this recipe is that you can use fresh or frozen mango. Either works great so grab what's most convenient for you!
- Ginger: Freshly grated ginger is crucial for this chutney. If you must use ground ginger make sure to start out with a little, taste, and adjust as desired.
- Sugar: Organic cane sugar keeps the color of this chutney a nice light color. Feel free to use coconut sugar but note that the color of the chutney will be dark.
- Vinegar: I like to use organic apple cider vinegar but feel free to use white vinegar.
- Onions: Choose either red, yellow or white onions.
- Red Pepper: Red bell pepper or green bell pepper.
- Raisins: Golden raisins are what we used but you can use regular raisins.
- Seasonings: Just a little bit of salt and a pinch of cracked red pepper help to bring out all of the flavors!
How to make mango chutney
You actually won't believe how easy it is to make this chutney. Simply place the ingredients into a heavy saucepan and give it a good stir. Heat over medium-high heat, stirring frequently until thick. About 20 minutes.
Decide if you would like to use it within the next few weeks or if you'd like to store it for future use. To store in the fridge, pour the finished chutney into a container with a lid. It will stay good for up to 4 weeks.
Water bath canning instructions
If you want to put this chutney on your pantry shelf for up to 18 months, process it in a water bath. It only takes a few more minutes of your time and if you can boil water, you can water bath can! (Go to our guide to water bath canning for detailed instructions.)
Pour hot chutney into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel to remove residue, place a lid on the jar and screw a ring on until finger-tight. Process in a boiling water canner according to the following altitudes.
- 0-1,000 ft above sea level = 10 min
- 1,001-3,000 ft above sea level = 15 min
- 3,001 - 6,000 ft above sea level = 20 min
- 6,001 - 8,000 ft above sea level = 25 min
- 8,001 - 10,000 ft above sea level = 30 min
Tip for success
- Make sure to use a deep, heavy saucepan so that the chutney has space to bubble up and rise while it's cooking. You need room to stir without worrying about it boiling over and spilling from the pot. It's a mess and is really hot! I recommend at least a 5 quart saucepan.
- To test for doneness, place a small glass plate in the freezer while you are cooking the chutney. When you think it's done, spoon a small amount onto the plate and place it back into the freezer for 2 minutes. Run your finger through the chutney. If it stays separated on the plate, it is done. If it runs back together, the chutney needs a few more minutes of cooking to set.
How do you use mango chutney?
Recommend kitchen equipment
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- 5 Quart Saucepan
- 6 cups diced mango (fresh or frozen)
- 2 cups granulated sugar (see notes if you are NOT canning)
- ¾ cup golden raisins
- ½ cup red bell pepper (diced)
- ½ cup onion (diced)
- 1 tablespoon freshly grated ginger
- ½ cup apple cider vinegar
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- Cook the chutney: Add the ingredients to a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to bubble, reduce the heat to medium and simmer until it starts to thicken. Make sure to stir frequently to prevent the bottom from burning. It should take 20 minutes.
- Check for doneness: Place a small glass plate in the freezer while you are cooking the chutney. When you think it's done, spoon a small amount onto the plate and place it back into the freezer for 2 minutes. Run your finger through the chutney. If it stays separated on the plate, it is done. If it runs back together, the chutney needs a few more minutes of cooking to set.
- Store: Pour the chutney into a container with a lid. Store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.
- Prepare Canner and Jars: Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place a rack on the bottom of the pot. Place on stovetop and turn the burner on medium heat. Place your jars in the pot to keep them hot while you are preparing the jam.
- Process Chutney: Pour hot chutney into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel to remove residue, place a lid on the jar and screw a ring on until finger-tight. Process in a boiling water canner according to the following altitudes.0-1,000 ft above sea level = 10 min1,001-3,000 ft above sea level = 15 min3,001 - 6,000 ft above sea level = 20 min6,001 - 8,000 ft above sea level = 25 min8,001 - 10,000 ft above sea level = 30 min
- If you are not waterbath canning, the amount of sugar can be reduced. Start out with 1 cup of sugar, taste and add more if desired.
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