ByTiffany McCauley
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This mango chutney gives you a little bit of kick with that sweet deliciousness!
A while back a reader emailed me and asked if I could “clean up” the Curry Chicken Salad recipe from The Pioneer Woman. (Man, was that a challenge! Ree sure likes her mayo and sour cream!) But in order to make that recipe, I first had to come up with a chutney recipe because there is just no such thing as clean eating chutney in the grocery stores. At least not around these parts. I’ve looked.
While her recipe doesn’t actually call for chutney, I knew that cutting out the cream and mayo would create a recipe in dire need of flavor. I also know that the Curry Chicken Salad at Whole Foods has chutney in it. So I ran with the idea.
Having never made chutney before, I had to turn to the internet for inspiration. I found two recipes that I used to help me formulate this third and final recipe you see below. One of the recipes I used as a guide was Elise Bauer’srecipe at SimplyRecipes.com, and the other was from Epicurious.com. Basically, I blended the two recipes and removed anything that did not sound appetizing to me.
What I got was one very tasty pot of clean eating mango chutney, and it was really, super easy to make!
More Healthy Fruit Recipes
- Cranberry Butter
Mango Chutney Recipe
Mango Chutney
This chutney certainly has a bit of “kick” to it. But boy was this delicious!
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Course: Condiments
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 7 (8 oz.) jars
Calories: 306kcal
Ingredients
- 6 large mangos (peeled and diced)
- 1 cup honey
- 1 ½ cups white onion (peeled and diced fine)
- ½ cup dried cranberries (fruit juice sweetened)
- ½ cup white vinegar (distilled)
- 1 knuckle ginger (peeled and finely diced (approximately a 1 inch piece)
- ½ tsp. nutmeg
- ½ tsp. ground cinnamon
US Customary – Metric
Instructions
Combine all ingredients in a large pot, cover and bring to a boil.
Remove lid and allow to cook over medium heat (a soft boil) until the sauce has thickened (approximately 30-40 minutes). Stir frequently to avoid burning.
That’s it! You’re done when it reaches the consistency you prefer. Store in canning jars or in the fridge.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data is for 1 entire jar. Divide that by the number of servings you use.
Nutrition
Serving: 1jar | Calories: 306kcal | Carbohydrates: 78g | Protein: 2g | Fat: 1g | Sodium: 5mg | Potassium: 392mg | Fiber: 4g | Sugar: 72g | Vitamin A: 2040IU | Vitamin C: 71.4mg | Calcium: 35mg | Iron: 0.6mg
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I just found your site through my google alerts. Love what you have going on here and I’m always looking for new interesting food ideas. You are going into my google reader today! Keep up the good work!
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Dawn – Thank you so much! I’m glad you’re enjoying my site! Please let me know if you have any questions. 🙂
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I’m so making this! I’ve been trying to find good mango chutney for a while (all the ones I’ve tried from the store have been insipid!). I love how simple your recipe is.
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Barbie – Wonderful! I hope you’ll enjoy it!
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I wanna make it but wanted to check if you meant 1/2 cup juice or dried cranberries or both?
Above says 1/2 cup juice, sweetened dried cranberries.
Thanks for all you do. This sounds yummy!Reply
Ann – That just means that the cranberries are sweetened with juice instead of with sugar. I get mine at Whole Foods.
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Hooray!! Thanks for this recipe. I just LOVE mango chutney! (Of course, I’ll have to wait until it’s Summer over here before I can try it!) 🙂
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Samantha – Ya, summer helps. But when summer does arrive, can a nice big batch of this and you’ll be happy all year round!
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What a delicious sounding recipe. Thanks for sharing, I can’t wait to try it!
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DMCJ – Awesome!! I hope you’ll enjoy it! Please let me know how it turns out for you!
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Kristi – Sure!
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Yummy, this not only looks delicious, it is very pretty.
Will certainly make this for my hubby – the Mango lover. Bet it would be yummy with a smoky BBQed pork loin.
Thanks for sharing your recipe Tiffany.Darlene
Nova ScotiaReply
Darlene – My pleasure!! I hope to visit your end of the globe some day. Definitely on my bucket list!
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Hi, I’d like to make this but only want 1 jar really so could you provide quantities for a smaller amount please? 🙂
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Sarah – Done! Just hover your mouse over the yield and slide the scale. Just keep in mind that scaling a recipe this way can change the flavor or outcome just slightly. You will most likely have to also shorten the cooking time. I hope you enjoy it!
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I plan on trying this recipe soon. For fresh mangoes do I use ripe or half ripe mangoes? Does it matter?
How long will it keep?Reply
Alexis – Use ripe mangos, but not overly ripe. They should taste “ready to eat”. This will keep about 5 days, give or take.
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