Mango Ginger Chutney Recipe

Course: Side Dish
Cuisine: Indian
Keyword: chutney, mango
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 123kcal
Author: Alton Brown
This is great with grilled chicken or pork chops. Serve with cream cheese and crackers for a nice appetizer with cocktails.
Print Recipe


  • 2 pounds fresh mangoes peeled, seeded
  • 1 1/2 tablespoons vegetable or canola oil
  • 1/2 teaspoon red pepper flakes
  • 1 1/4 cups onion medium dice
  • 2 tablespoons ginger grated
  • 1/2 cup red bell pepper small dice
  • 1/2 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 1/4 teaspoons sweet curry powder you can use a hot curry if you like more heat
  • kosher salt and white pepper to taste
  • 1/4 cup golden raisins
  • 1/4 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.


I halved Alton's recipe. Since my household is down to Scott and me, I thought 4 cups of chutney would be excessive for us.


Calories: 123kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Sodium: 85mg | Potassium: 221mg | Fiber: 2g | Sugar: 18g | Vitamin A: 875IU | Vitamin C: 32.6mg | Calcium: 25mg | Iron: 0.5mg