This post has been updated for content and photos since its original publication in 2014.
Looking for inspired mango recipes? Instead of the standard fruit salad, how about an easy chutney recipe? This mango ginger combination is tropical and balanced with a bit of heat. Macadamia nuts and golden raisins are the final touches to this chutney recipe. So good, you’ll want to eat curried mango chutney by the spoonful.
Hurricanes aside, living in South Florida does have its benefits. Mangoes are at the top of that “PROS” list. And because there are so many types of mangoes, there’s always some variety “in season”“in season”. The proliferation of this tropical fruit puts mangoes into regular cooking rotation of many South Florida chefs and home cooks. Consequently, delectable mango recipes abound in these parts. Like this curried mango chutney. I can’t take credit for this one, it’s Alton Brown’s recipe but it’s been in my steady rotation for years.
Table of Contents
Ingredients For Mango Ginger Chutney Recipe
- Vegetable Oil
- Crushed Red Pepper Flakes
- Red Bell Pepper
- Pineapple Juice
- Apple Cider Vinegar
- Brown Sugar
- Kosher Salt
- White Pepper
- Golden Raisins
- Macadamia Nuts
Chutneys, unlike salsas, are cooked and sweet, almost like a fresh jam, but with a savory complexity. This mango ginger chutney recipe is sweet, tangy and well-spiced. The combination makes a deliciously layered compote that gradually spreads across the tongue and enhances everything you serve it with.
Making Easy Chutney Recipe
- To begin layering the curried mango chutney, heat the vegetable oil in a medium skillet and add the crushed red pepper flakes to warm through.
- Add the chopped onion and cook, stirring occasionally for 3-4 minutes until the onions are softened and translucent. Don’t brown the onions, you want them soft.
Layering Vegetables and Mango Ginger Flavors
- Add the grated ginger and chopped bell pepper and cook for another minute or two, stirring occasionally until the peppers are softened.
- Add the chopped mangoes and continue to cook for an additional minute.
Simmering The Easy Chutney Recipe
- In a small bowl, whisk together the apple cider vinegar, pineapple juice and curry powder.
- Add the curry mixture to the mango and cook down until the fruit is softened and the mixture is thick, about 30 minutes.
The Final Touches
Once the fruit has thickened and reduced, stir in the golden raisins and roughly chopped macadamia nuts.
- Let the mango ginger chutney cool, then transfer it to a storage jar and refrigerate until ready to use.
- Pro Tip: This is one of my favorite mango recipes and it makes a great hostess gift. I love to fill pretty jam jars with this easy chutney recipe and wrap them with ribbon when I’m invited to someone’s house — and it’s a much appreciated food gift.
Uses For Curried Mango Chutney
Curried mango chutney sets up and thickens slightly as it chills. This mango ginger chutney recipe can be served cold or at room temperature, depending on what you’re serving it with. It can also be a great flavor enhancer for otherwise simple dishes.
- Mix half chutney and half mayonnaise and spread onto your next chicken, turkey or ham sandwich.
- Spread cream cheese on a cracker or mini Naan and top with a spoonful of chutney to enjoy with a glass of wine or cocktail.
- Spoon it over grilled chicken or fish for a transformative meal.
More Mango Recipes:
- Key Lime Mango Crab Cake Salad
- Curried Mango Salad Dressing
- Creamy Coconut Mango Rice
- Mango Berry Protein Smoothie
- Coconut Mango Ice Cream
- Mango Chillers
- Tropical Pineapple Mango Sorbet
- Super Moist Mango Lime Cornmeal Cake
- Other Mango Recipes (56 at last count)
More Salsa and Easy Chutney Recipes
- Pineapple Mango Salsa
- Curried Apple Walnut Chutney
- Fresh Peach Salsa
- Lip Smacking Pineapple Rum Chutney
- Lightly Spiced Cranberry Sauce with Apples
- Holiday Cranberry Sauce
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Mango Ginger Chutney Recipe
- 2 pounds fresh mangoes peeled, seeded
- 1 ½ tablespoons vegetable or canola oil
- ½ teaspoon red pepper flakes
- 1 ¼ cups onion medium dice
- 2 tablespoons ginger grated
- ½ cup red bell pepper small dice
- ½ cup pineapple juice
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 ¼ teaspoons sweet curry powder you can use a hot curry if you like more heat
- kosher salt and white pepper to taste
- ¼ cup golden raisins
- ¼ cup macadamia nuts toasted and roughly chopped
- With a sharp knife, slice the mango vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern and push the skin side out to expose the flesh. Slice the flesh away from the skin.
- In a saute pan heat the oil and red pepper flakes being careful not to burn them. Add the onions and sweat until soft. Add the ginger and bell pepper, sauté for 1 to 2 minutes. Add mango and cook for a minute longer.
- In a small bowl combine the pineapple juice, vinegar, sugar and curry powder. Add to the pan and stir to combine. Bring the mixture to barely a simmer and let it reduce for 30 minutes, stirring frequently. Season to taste with salt and pepper. Stir in the raisins and the macadamia nuts.
Can you treat the chutney like regular jelly
Hot bath to seal and store outside the fridge
Lisa Lotts says
This recipe doesn’t make a huge quantity, so I’ve never tried to can it before. I store the chutney in the refrigerator and use it within a week to 10 days. If you’re experienced with canning, then you can certainly try it. If you do, I’d love to hear how it works out for. you.
Viery Ricketts-Thomas says
I am definitely going to try this ginger mango chutney, do they have to be refrigerated?
Lisa Lotts says
Yes, you’ll want to store in the refrigerator.
Can you freeze this? I dont have the stuff to cqn it
Lisa Lotts says
Yes, you can freeze it. To be honest, this recipe doesn’t make enough for canning in bulk. I just keep it in a jar in the fridge if there’s leftovers. I like the ball jars because I don’t have to scrub off a label from them (LOL!)
Rebecca Knight says
I haven’t made this yet, as I’m waiting for mango season. Can this be canned to save the extra?
I haven’t canned it myself, because this doesn’t make a huge amount, but I think it would can well.
Can you use frozen mangoes? Costco has organic, chopped frozen mangoes that I buy for my smoothies.
I don’t see why not. Since this is a cooked recipe, I think they’d work fine.
I bought a jar Chutney at Trader Joe’s. Looking up how to use it.
Heidy L. McCallum says
I made this the other day to being in for employee appreciation day and used one of your tips of placing in a jar with a pretty ribbon and label. The girls loved this idea and it went over fabulously. Thanks for another awesome idea!!!
This stuff is so good on chicken, or just on a spoon. We love love love it!
mango & ginger, what a great flavor combo! this looks delicious
Jocelyn (Grandbaby Cakes) says
This looks so delicious, and I am such a big fan of mango in anything!
Hello Jocelyn (grandbaby cakes) adore your recipes too!
Oh! I bet this tastes amazing with brie cheese! I think I’m going to try that, and I might even share. LOVE mangoes!
I absolutely love mango chutney! I have to save this recipe for when mangoes come back in stock around here. I often buy them at Costco in bulk and then find ALL THE THINGS to make with them. Really digging the macadamia nuts in this recipe, too!
We have mango trees in abundance here in South Florida — so having a bevy of mango recipes is a necessity.