Mango-Mango-Mango Chutney

Recipe and photo by Tami Ganeles Weiser Yield:  2 cups
Prep Time:  15 minutes Cook Time:  15 minutes

Mango-Mango-Mango Chutney

Mango lovers gather ’round. This version of the classic mango chutney features mango in three forms: fresh, dried, and in liquid nectar form. And even if you aren’t an over-the-top mango lover, the sweet-pungent-hot complexity of this chutney will have you spooning up more.


3 large fresh mangoes (see Kitchen Tips)

1 teaspoon olive oil  

¼ small red onion, finely diced

½ sweet red bell pepper, seeded and diced

1 hot red pepper, seeded and minced, optional (see Kitchen Tips)

1 clove garlic, peeled and minced, any green centers discarded

1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)

1¼ teaspoons salt

½ teaspoon red pepper flakes or ground, hot Asian or Indian red pepper

¼ cup palm or coconut sugar  

¼ cup  apple cider vinegar

¼ cup mango nectar

½ cup (2⅓ ounces/65 grams) dried mango


  1. Peel and pit the mangoes, cut the flesh into 1-inch chunks, and place into a medium bowl. (You will  have about 3½ to 4 cups.) Set aside.
  2. In a large nonreactive saucepan, heat the oil until it shimmers and is very hot. Add the chopped onions plus the diced and minced peppers, and cook, stirring and shaking the pan for 3 to 4 minutes, until translucent. Add the garlic, ginger, salt, and pepper flakes, and cook, stirring for 30 seconds, just until fragrant. Add the sugar, reduce the heat to a simmer, and simmer for 1 to 2 minutes, until the sugar dissolves. Stir to blend; then add the cider vinegar and mango nectar and stir well to combine.
  3. Add the fresh and dried mango and stir well. Cook over low heat for 4 to 5 minutes, until the dried mango has begun to soften and the liquid is reduced in volume and takes on the texture to a thick syrup, like honey. Remove from the heat and let cool. This can be made up to 2 days ahead and refrigerated in a covered container.

Kitchen Tips

  1. If you are buying pre-cut fresh mangoes for this recipe, you will need about 3½ to 4 cups (570 grams).
  2. The chemicals in chili peppers that cause that wonderful feeling of heat on the tongue can cause a not-so-wonderful feeling if they get into your eyes—and can share the love with other foods on your menu. To avoid cross-contamination, avoid touching your face or eyes after cutting and trimming hot chilies. Change work surfaces and knives. Some cooks wear plastic gloves.

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