Major Greys Mango Chutney


Major Grey’s Mango Chutney is an extremely popular sauce from India. It’s also very versatile, and can be used in appetizers, main dishes and even desserts. In fact, it tastes great with any kind of meat, poultry or seafood. In this recipe, I make a mild version to use with any type of meal you want to create. It’s got a less spicy taste than some of the other Major Grey chutneys you can buy without losing its signature delicious flavor.

Mango Chutney

This tangy, sweet, and savory mango chutney recipe couldn’t be easier and can be canned for longer storage. Serve with chicken, pork, or lamb.

Mango Chutney

Having chicken baked or roasted with Spanish rice and a little mango chutney is one of our favorite meals.

Making mango chutney is simple. And a fantastic way to utilize mangoes while they are in season and readily available at the market.

A Sweet Chutney With Spice Undertones

Ginger, mustard seeds, garlic, and red chili flakes are used to season this chutney. Its tanginess comes from the acidity of the mangoes and the vinegar that has been added, and its sweetness comes from the sugar, raisins, and mangoes.

We have been utilizing the original recipe that we discovered on C & H to produce our chutney for many years.

Chutney is prepared similarly to fruit jam, with the addition of vinegar to balance the sweetness and make it more suitable for savory foods.

Mango Chutney in a canning jar with a spoon

Things to Do With Mango Chutney

  • Serve with meat, such as chicken, lamb, or pork. We love ours with roast chicken. You can also use chutney thinned with water, to glaze chicken or duck.
  • Serve with cheese, like brie or cream cheese.
  • Spread in sandwiches. Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich.

Do you like mango chutney? What are your favorite foods to eat it with?

Swaps and Substitutions

Over the years, readers have shared their tweaks to this recipe:

  • Use half as much (2 tablespoons) of finely chopped fresh ginger in its place if you can’t find crystallized ginger.
  • Whole mustard seeds can be substituted with an equivalent amount of grainy mustard.
  • For a slightly different flavor, consider using apple cider vinegar for white vinegar.
  • For a peach chutney, replace the mangoes with ripe peaches.
  • To make it spicier, either add extra red pepper flakes or a diced hot chile pepper.

Mango Chutney

PREP TIME15 mins

COOK TIME60 mins


SERVINGS24 to 40 servings

YIELD3 to 5 (8-ounce) jars


  • 2 cups sugar
  • 1 cup distilled white vinegar
  • 4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups)
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 cup golden raisins
  • 1/4 cup crystallized ginger, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon whole mustard seeds
  • 1/4 teaspoon red pepper flakes


  1. In a 6-quart pot, combine the sugar and vinegar to make the sugar vinegar syrup. While stirring, bring to a boil until the sugar dissolves.
  2. The remaining ingredients should be added and simmered for 45 to 1 hour, uncovered, until the mixture is syrupy and somewhat thickened. Occasionally stir while cooking
  3. Leave a 1/2-inch headspace in the clean, hot jars after pouring; then, seal them. (Don’t tighten the lids too much.)
  4. Process in a water bath for storage that is shelf-stable:
  5. A tall, large pot should have a rack at the bottom. Put the rack with the sealed jars on it. Water should cover the jars by an inch in the pot. Bringing to a rapid boil 15 minutes of boiling. The jars should be taken out of the saucepan and let to cool at room temperature.

Mango Chutney

Mango chutney is a simple dipping sauce that goes well with chicken, fish, shrimp, and sandwiches. made with ginger, peppers, coriander, cinnamon, and luscious, ripe mangoes. a condiment that combines nicely and has a lot of flavor!

Mangoes are most commonly associated with being delicious in salsa and smoothies.

The good news is that you have a lot more options now to help you rediscover this favorite of mine in summer vegetables. Do you know that preparing chutneys at home is a fantastic way to use it up?

Mango Chutney: What is it?

Have you ever attempted chutney-making? It’s a fantastic condiment to keep on hand. It’s both hot and sweet. Spreads wonderfully on sandwiches, makes a terrific dip, and goes well with baked proteins and barbecued meats. Chutney can be made with a variety of fruits, which is an added benefit.

Chutneys, which should not be confused with jams, are more complicated and have three basic parts:

  •  Acidity – (partly due to vinegar or lime)
  • Spicy – ginger, garlic, peppers and an array of spices, used according to an individual’s preference and/or spice tolerance level.
  • Sweetness – comes from the fruit and/or the added sugar.

Look at how tasty it is! Although it is intricate, the tastes harmoniously blend together.

Together, these components make an incredibly delectable condiment. Anyone will undoubtedly take notice of that. You would, I bet!

What’s best? It is simple to assemble! Just combine everything in a pot, bring to a boil, and simmer until the sauce thickens. How easy is that?

With so many mangoes available right now, it’s a wonderful idea to try this mango chutney. They are commonplace (and are dirt cheap). Use canned or frozen pineapple chunks; both work well.

The mango chutney was created paleo. If you want a paleo variation, you may substitute the sugar for coconut sugar and lemon juice, which I used in place of the vinegar.

Adding chutney and mashed avocados to a slice of bread is a delicious way to enjoy this as a snack. It makes a terrific starter!


Tips and Notes:

  1. Mango chutney can be eaten as a sandwich spread, with proteins like pork chops on crackers, or even as a salad dressing when combined with mayo and a little spice.
  2. You can also experiment with chutneys that have raisin, tamarind, citrus, peach, and apricot flavors.
  3. Use non-reactive pots for creating chutneys to avoid the mixture’s acids reacting with the pot and giving your chutneys a metallic flavor.
  4. Green mangoes are another option. If you wish to increase the sweetness, add more sugar.
  5. Before placing chutney in the jars, sterilize and clean them.

Sweet Mango Chutney Recipe | Sauced


I was drawn to the mango chutney grilled cheese and chicken recipes in the Secret Ingredient column a few weeks ago since I want both of them.

The name “chutney” has come to refer to all South Asian condiments. Although they come in a variety of tastes, textures, and consistency, when I hear the word “chutney,” I typically picture a sweet, saucy condiment made from pickled fruits or vegetables, which is exactly what sweet mango chutney is.

To make this, I carefully cooked mangoes, onions, ginger, garlic, and red pepper flakes with salt, garam masala, and a vinegar-to-sugar ratio of one to two. The sauce took about an hour to become thick and syrupy, while the mangoes needed about an hour to fully soften.

I now possess three cups of this sweet, sour, and fruity sauce, which is eagerly awaiting use in a plethora of delectable meals.

Total:60 mins

Serves:24 servings

Makes:3 cups


Save Recipe

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon red pepper flakes
  • 1 medium onion, chopped medium
  • 1/4 cup finely chopped peeled fresh ginger
  • 1 clove garlic, minced
  • 4 pounds mangos, peeled, pitted, and roughly chopped
  • 1 1/2 cups sugar
  • 3/4 cup distilled white vinegar
  • 1/2 cup golden raisins
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt
  • 1/2 teaspoon mustard seeds


  1. In a medium saucepan set over medium heat, warm the oil and chili flakes. When the oil begins to bubble around the flakes, add the onion and simmer for about 5 minutes, stirring frequently, until tender. After adding, sauté the ginger and garlic for approximately a minute, or until fragrant.
  2. Mangos, salt, mustard seeds, garam masala, vinegar, raisins, sugar, and so on are added to the pan. Bring to a boil, then lower the heat and simmer for 45 to 60 minutes, or until the mangoes are tender and the sauce is thick and syrupy.
  3. Place in a big jar, let cool, then cover and keep in the fridge.

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