This mango chutney recipe can be processed in a water bath canner for a shelf stable pantry item or be savored fresh.
My husband and I were out running errands the other day when we happened across several mango trees dropping ripe fruit onto the narrow roadway.
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Cars had driven over what must have been hundreds of pounds of fruit, and the road was mushy and smelled heavily of fermented mangoes.
Instead of driving by as so many had clearly done before us, I made my husband stop so I could gather some of the undamaged mangoes.
I came home with about 40 pounds of not-so-perfect fruit that was still plenty good for doing a little canning.
Sweet and savory mango chutney recipe
I made mango butter in the slow cooker. It got a resounding “meh” from my boys. This mango chutney recipe, on the other hand, got several thumbs up.
The making of this mango chutney recipe is simple. It’s mostly a lot of chopping and a little simmering on the stove.
To preserve the chutney so it will last all year, you’ll need to process it in a water bath canner.
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Mango Chutney Recipe
- Combine vinegar and honey in a large pot. Bring to a boil over medium heat. Stir in the bell pepper, onion, raisins, chili pepper flakes, garlic, and salt; simmer 15 minutes. Add the mango slices and simmer an additional 10 minutes or until thickened to suit your preference.
- Refrigerate, or to make shelf stable, process it using the hot water bath method. Ladle hot chutney into sterilized jars, leaving 1/4-in. headspace. Clean rims with a damp cloth (to assure a good seal), screw sterilized lids on, and process for 10 minutes in a boiling water bath.