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Mango Chutney in a glass jar.

Mango Chutney

Having Mango Ginger Chutney at your fingertips anytime you want to whip up a quick and delicious meal is a lifesaver!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 64
Calories: 40kcal
Author: Amy Duska

Equipment Needed

  • 5 Quart Saucepan

Ingredients

  • 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

Spices

  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes

Instructions

  • 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.

Canning Instructions

  • 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 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

Notes

  • 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.

Nutrition

Serving: 1tablespoon | Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 206IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 1mg