Mango-Raisin Chutney

Chutneys are a common South Asian condiment that have a similar consistency to a relish. Fruit chutneys can be made in a variety of flavors such as apples, pears, or apricots.

Serves: 16Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 16

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 small red onion, peeled and diced
  • ¼ tsp. red pepper flakes
  • 1 Tbsp. minced ginger
  • 3 cups cubed ripe mango
  • ¼ cup golden raisins
  • ¼ tsp. apple cider vinegar
  • ½ cup water
  • 1 tsp. curry powder
  • ¼ tsp. kosher salt
  • ¼ tsp. ground white pepper

Directions

  • In a saucepan over medium heat, heat the oil. Add the onion, pepper flakes, and ginger. Stir and cook until the onion has become translucent, about 5–7 minutes.
  • Add the mangoes and raisins, and cook for an additional 2 minutes.
  • In a small bowl, whisk together the vinegar, water, and curry powder. Stir into the mango mixture and reduce the heat to low. Allow mixture to simmer for 30 minutes until the chutney has thickened and become syrupy.
  • Stir in salt and pepper. Transfer the chutney into a bowl and place in a water bath to cool. Chutney can be jarred and kept in the refrigerator for up to 2 weeks.

Recipe Information

Serves: 16

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 small red onion, peeled and diced
  • ¼ tsp. red pepper flakes
  • 1 Tbsp. minced ginger
  • 3 cups cubed ripe mango
  • ¼ cup golden raisins
  • ¼ tsp. apple cider vinegar
  • ½ cup water
  • 1 tsp. curry powder
  • ¼ tsp. kosher salt
  • ¼ tsp. ground white pepper

Directions

  • In a saucepan over medium heat, heat the oil. Add the onion, pepper flakes, and ginger. Stir and cook until the onion has become translucent, about 5–7 minutes.
  • Add the mangoes and raisins, and cook for an additional 2 minutes.
  • In a small bowl, whisk together the vinegar, water, and curry powder. Stir into the mango mixture and reduce the heat to low. Allow mixture to simmer for 30 minutes until the chutney has thickened and become syrupy.
  • Stir in salt and pepper. Transfer the chutney into a bowl and place in a water bath to cool. Chutney can be jarred and kept in the refrigerator for up to 2 weeks.

Nutrition Information

Nutrition Information
Amount per serving
Calories30
Total Fat2g
Saturated Fat0g
Cholesterol0mg
Sodium40mg
Total Carbohydrate4g
Dietary Fiber0g
Sugars3g
Protein0g