How to make it

  • Cut the mango flesh away from the pit. I like to cut away neatly as much as I can and then hold what is left over a bowl and shave away every last bit possible. Once I have done this I squeeze the pit to get whatever juice or pulp I can before discarding. Why waste anything? Since this is going to stew for almost an hour anyway no one will be able to tell that you included the mutilated bits along with the nice neat diced pieces.
  • In a sauté pan heat the oil and add the chili flakes. Be careful not to burn the chili, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and sauté for 1 to 2 minutes. Finally, add the mango and cook for 1 more minute.
  • In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. While the chutney is simmering boil a small amount of water and put it in a bowl with the raisins to soak.
  • Remove chutney from heat. Discard soaking water and add the rasins. Season with salt and pepper.

Reviews & Comments 5

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  • rajugeorge 7 years ago
    i like it with raw mangos, and green chillies with fresh curry leaves, salt, and fresh coconut ground up in the food processor, now that is excellent
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  • kristopher 7 years ago
    Was p-e-r-f-e-c-t on my chicken last night. Exactly what I was looking for and better than my previous mango chutney attempts. Thanks for the post jay.
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  • 22566 7 years ago
    Kind Regards
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  • lilliancooks 7 years ago
    Nice recipe and photo! =)
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  • kristopher 7 years ago
    Love everything in this. Going to try this with chicken tonight.
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