Mango Chutney {To Die For}


Mango Chutney.Mango Chutney - SAVOIR FAIRE by enrilemoine

The first time I heard there was sauce named chutney, was in my hometown Caracas, back in Venezuela, while I was taking a look to Don Armando Scannone’s recipe book Mi cocina a la manera de Caracas. Thorough the time I learned chutney were sauces originally cooked in India.

Mango Chutney - SAVOIR FAIRE by enrilemoineMy favorite was mango chutney, with a pungent spicy flavor, semi sweet and savory. My comadre Eirys (Tomás Godmother’s) brought me two jars a couple of months ago. Once they were done, I decided to make my own. So here I go with my mango chutney that I use, among other things to make mango BBQ sauce. I hope you like it.

Mango Chutney - SAVOIR FAIRE by enrilemoine
5 from 3 votes

Mango Chutney

Originally from India, chutneys are now part of the American repertoire. This mango chutney recipe is easy to prepare and cab be used as a base to create a mango BBQ sauce.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 1 cup


  • 2 cups mango diced
  • ¾ cup onion finely chopped
  • ½ cup red bell pepper finely chopped
  • 1 cup brown sugar
  • ½ cup white vinegar
  • 1 teaspoon grated ginger
  • 1 sprig of cinnamon
  • 12 black peppercorns
  • ½ teaspoon coarse sea salt


Put all ingredients in a saucepan over medium-high heat.

  • Once it boils, reduce the heat to low.
  • Cook for 35-40 minutes until it reaches the consistency of a jam.
  • Discard the cinnamon stick.
  • Store in a jar with a lid and refrigerate.
Course: Confitures & Jams, Dips & Sauces
Author: Enri

Thank you for saving this mango chutney recipe on Pinterest.

Mango Chutney - SAVOIR FAIRE by enrilemoine


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