Ginger-Mango Chutney

You can store this chutney in the refrigerator for up to 9 days, or process it in a hot-water bath for longer storage. The chutney can be frozen up to 3 months.

Serves: 24Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium

Serves: 24


  • 5 mangoes, peeled and chopped
  • ⅓ cup white vinegar
  • ¼ cup fresh lemon juice
  • ⅔ cup brown sugar
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup golden raisins
  • ¼ cup dried currants
  • 3 Tbsp. minced fresh ginger root
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 Tbsp. curry powder
  • ⅛ tsp. white pepper


  • Combine all ingredients in a large, heavy saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring frequently, until mixture thickens and becomes syrupy, about 15–25 minutes.
  • While chutney is simmering on stove, place ½ pint jars or freezer containers in dishwasher and wash. Leave the containers in the dishwasher until ready to fill.
  • Ladle chutney into clean hot containers, leaving about ½" of headspace. Cover and chill in refrigerator until cold; store in refrigerator or freezer.