Homemade Mango Chutney
This recipe makes the Major Grey-style chutney that you might be familiar with from branded chutney from your store’s condiment aisle. Sweet mangoes, golden raisins, a kick of vinegar, and spice flavors from garlic, ginger and cinnamon. Absolutely delicious.
Servings: 15
Ingredients
- 1 tablespoon neutral oil
- 1 small red onion finely diced (about 1/2 cup)
- 3 garlic cloves minced or grated
- 2 inch piece ginger minced (about 1 1/2 tablespoons)
- 1/2 teaspoon kosher salt
- 3 heaping cups diced fresh or frozen mango from about 3 large mangoes
- 1/4 cup golden raisins
- 3/4 cup sugar
- 1/2 cup white wine vinegar
- 1/4 teaspoon red pepper flakes or more to taste
- 1 three-inch cinnamon stick
Instructions
- Heat the oil in a large saucepan over medium heat. When oil is shimmering, add the onion, garlic, ginger and salt. Sauté, stirring often, until the onions are slightly translucent, about 5 minutes.
- Stir in the rest of the ingredients and bring to a gentle simmer over medium-low heat. Cook, uncovered, stirring occasionally, until the chutney is thick and mango is very tender, 30 to 45 minutes.
- Remove the cinnamon stick and discard. Mash any large mango chunks with a fork or potato masher.
Notes
Chutney will keep for about a month in an air-tight container in the refrigerator.
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