White bowl full of mango chutney, plus a canning jar full

Mango Chutney Recipe

This mango chutney hits the right sweet and spicy notes to accompany both sweet and savory dishes.

Course Appetizer
Cuisine American, Indian
Keyword canning chutney, mango chutney recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 servings
Calories 146 kcal
Author Kris Bordessa


  • 1 cup apple cider vinegar
  • 3/4 cup honey
  • 1 red bell pepper seeded and diced (about 1 cup)
  • 1 medium red onion, diced (about 1 cup)
  • 1/3 cup organic raisins (I prefer organic)
  • 1 tsp. red pepper flakes
  • 2 cloves garlic finely chopped
  • 1 tsp. sea salt
  • cups mango peeled, pitted and sliced into 1" chunks


  1. Combine vinegar and honey in a large pot. Bring to a boil over medium heat. 

  2. Stir in the bell pepper, onion, raisins, chili pepper flakes, garlic, and salt; simmer 15 minutes. 

    mango chutney ingredients in a pot
  3. Add the mango slices and simmer an additional 10 minutes or until thickened to suit your preference.

    mango chunks on a cutting board
  4. Refrigerate, or to make shelf stable, process it using the hot water bath method. Ladle hot chutney into sterilized jars, leaving 1/2-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.