Make Ahead

Move Over Major Grey Mango Chutney

August 25, 2009
3 Ratings
  • Serves 5 pints
Author Notes

Yum. Fantastic on leftover chicken. Delicious with cheese. And of course, a great side dish with Indian food. —MrsWheelbarrow

Test Kitchen Notes

The title promises a great result and this chutney delivers deliciously. It hits all the flavor profiles that I want in one jar – sweet, spicy, and acidic. It’s a perfect combination of the sweet and velvety mango, bright cider vinegar, sweet raisins and peppery ginger. It paired well with grilled chicken, but I am looking forward to serving it with fish, in salad dressings, with cheeses and in lettuce wraps. And don’t fear that little chili pepper – you’ll love the little warmth it leaves at the end of a bite. —LLStone

What You'll Need
  • 5 cups diced champagne mango
  • 2" peeled fresh ginger, sliced
  • 5 whole, tiny, hot red chilis
  • 2 cloves garlic, sliced
  • 1/2 teaspoon kosher salt
  • 1 cup cider vinegar
  • 1 cup firmly packed light brown sugar
  • 1 cup golden raisins
  1. In a large non-reactive pot, add all ingredients.
  2. Bring to a full rolling boil, reduce heat to low and simmer until thick, about 25 minutes. Stir frequently to keep from sticking.
  3. Using standard, safe canning practices, fill sterilized, hot jars. Place one of the red chilis in each jar.
  4. Process in a boiling water bath for 10 minutes.

See what other Food52ers are saying.

  • Allison Christian Hanner
    Allison Christian Hanner
  • Midge
  • MrsWheelbarrow
  • Lizthechef
  • Kelsey Banfield
    Kelsey Banfield
Four cookbooks. 100s of recipes online. It all started with Food52

14 Reviews

Allison C. July 8, 2017
Great recipe but I added 1 medium size Vidalia onion. Love it!
Midge April 23, 2013
My husband and I made this with loquats last week. Delicious!!
Ironwood C. August 8, 2012
WOW! Cannot get champagne mangoes here in northern Canada but regular ones worked great. I didn't process the chutney, but put 1/3 in a sterile jar in the fridge and froze the rest in freezer bags. This should be OK as long as I use them within a week after thawing.
MrsWheelbarrow August 8, 2012
I've made this will all types of mangoes, but the champagne ones are easy to cut, so I prefer to use them. But the Tommy Atkins and other varieties work great. It's easy to freeze and will keep in the refrigerator, once defrosted, for about a month.
amreiskitchen April 14, 2011
Your blog got me busy preserving all the citrus things I had only thought about in summers past. Now, I have added your chutney to my winter repetoir. I will never buy it again! For some reason, in April the store had a supply of champagne mangoes. I just bought another box. 5 jars is not enough.
MrsWheelbarrow April 14, 2011
That's great to hear! Another convert. I can't walk by a box of champagne mangoes without feeling compelled to make more chutney. Thank you!
sonomagal September 6, 2010
I love the sound of this recipe and will be making it this week. But... what is a Champagne mango? Will any ripe mango work?
MrsWheelbarrow September 6, 2010
Champagne mangos are generally grown in Mexico, and are in season in February. I've made it with any good ripe mango I can find, but the champagne ones are my personal favorite - they are yellow, not green/red.
PhilipB March 27, 2012
Also called Ataulfo mangos.
MrsWheelbarrow March 3, 2010
I just made the 2010 version of this chutney. Checking the recipe here, I notice that I promised 5 pints. Um. Five HALF pints.
Lizthechef February 26, 2010
Just found yours and the title alone makes it a winner! I like the idea of chilis too.
francesmary September 24, 2009
Are the chilis only added to the filled jar before processing? Not in the "all ingredients"?
MrsWheelbarrow October 28, 2009
Yes, I add the chilis only to the jars, and don't cook them with the chutney. The chilis keep their bright color this way and the heat still comes through in the chutney.
Kelsey B. August 27, 2009
I LOVE the title of this! It looks delicious.