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Green Mango Chutney


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  • 1 tablespoon vegetable oil plus
  • 1/4 cup vegetable oil
  • 1 onion small dice
  • 2 jalapeños seeded and diced
  • 1/2 teaspoon whole cumin seeds
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 4 green mangoes peeled, cored, and sliced
  • 2 limes juiced
  • 1/4 cup rice wine vinegar
  • 2 tablespoons ginger minced
  • 1 cup Demerara sugar


Servings 2


Step 1

Heat oil in saucepan and saute onions for 4 minutes. Add jalapeños and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft.

Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick.

Pour into hot and sterilized jars and seal when cold.

This recipe yields 2 large jars.

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