Mango Chutney

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Very spicy and good with rice, crackers, sweet potatos, salads, stir fry, marinades, and tons of stuff.

Preparation time: 10 minutes
Cooking time: 50 minutes


Dietary guidance: v v 

Tags: salad · indian · dip · vegan · dressing · spread · crackers ·


2 lb mango
Canola oil
1/2 tsp Black mustard seeds
1/2 tsp Cumin Seeds
1 cup water
a pinch of salt
1/4 cup sugar
1 minced jalapeno, deseeded
1/4 tsp cayenne pepper
Juice of one lime
2 tbs white vinegar


Prepare the mangos by dicing them and set them aside. Heat 1 tsp of canola oil in saucepan and add mustard seeds and cumin. When the seeds start to pop, add the mango and stir around for a couple of minutes.

Add everything else. Bring it to a boil and then let it simmer until its thick (around 40 -50 minutes depending on the mangos). You can add more sugar or lime toward the end of the cooking time if it doesn't taste sweet or sour enough.


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