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Mango Chutney

This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Yield: Makes 3 cups
Mango Chutney

Source: Mad Hungry, October 2010


  • 4 mangoes, peeled, pitted, and chopped (4 cups)
  • 3 tablespoons grated fresh ginger
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 sweet red pepper, seeded and chopped (about 1 cup)
  • 1/2 cup raisins
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1/2 cup white vinegar
  • 1/3 cup water


  1. Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.


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