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Mango Chutney

Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.

  • Servings: 8
  • Yield: Makes about 2 cups
Mango Chutney

Photography: Kate Sears

Source: Martha Stewart Living, August 2007


  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 pound mangoes, apricots, or peaches, peeled, pitted, and coarsely chopped (about 2 cups)
  • 1/3 cup raisins
  • 1/4 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 3/4 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coarse salt


  1. Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.

  2. Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.

Reviews (1)

  • omorado 5 Oct, 2008

    Chutneys are so versatile and this one is a keeper! Very tasty!

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