Making mango chutney in Mexico

Chutney and mangoes both originated in India, the birthplace of my mother. As a child, my mother’s second language was Urdu. She probably knew the word for chutney, چٹنی, spelled phonetically as catni. Making mango chutney connected me to that far-away country, when that part of the world was still part of the British Raj.

Chutneys in India are described by Wikipedia as “pasty sauce” made with a mortar and pestle. They can be sweet or hot, both forms containing spices. The western palate has adapted chutney to the familiar tastes of fruit, sugar and vinegar, reduced with many of the same spices found in curry. Joy of Cooking, the first cookbook I owned, inspired this recipe.

Mango Chutney can be blended with mayonnaise to dress a chicken salad, served with crackers and queso fresco (or cream cheese), and enjoyed as a condiment with curries and stir-fried dishes.

Mango Chutney

  • 6 cups (1.5 liters) chopped mangoes, either ripe or green
  • 2 cups (480 ml.) organic sugar
  • 1 seeded, finely chopped lemon or 1 large lime
  • 1 clove garlic, peeled and finely minced
  • 1/3 cup (80 ml.) finely minced fresh ginger
  • 1 cup (240 ml.) raisins
  • 2 cups (480 ml.) cider vinegar
  • 1/4 scant (1 ml.) teaspoon cardamom seeds
  • 6 whole cloves
  • 3″ (7.5 cm.) cinnamon stick
  • 1/4 teaspoon (1 ml.) cayenne pepper or 1 small, whole cola de rata chile
  • 2 teaspoons (10 ml.) salt
  1. Combine all ingredients in a large, heavy-bottomed pot.
  2. Cook over medium-low heat, stirring occasionally, until thick, about one hour.
  3. Remove chile pepper, cinnamon stick and cardamom and cloves.
  4. Spoon into sterilized half pint canning jars, cap and seal tightly.
  5. Process for 15 minutes in a boiling water bath. Makes 9 cups (about 2 liters).


In case you are wondering why the raisins in the above photo look a little crumby, there is a perfectly good explanation. When I started to make Mango Chutney, I discovered I was out of raisins. The solution was to sort through the box of All Bran cereal, picking out every raisin I could find. Desperate times call for desperate measures.

“Process in a boiling water bath” means to submerge the canning jars, tightly sealed, in a pot of water and bring to a boil for 15 minutes. Carefully remove the jars with tongs and cool. Store in a cool place. These instructions are for sea level. If you live at a high elevation, consult high altitude cooking directions for proper time.

So that the small cloves and smaller cardamom seeds are not lost in the chutney, tie them up in a piece of cheesecloth, or put them in a tea infuser. Whichever you use, the spices are easily removed from the chutney to be discarded after cooking.


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22 thoughts on “Making mango chutney in Mexico

  1. Hi Kathleen,
    Just reading the comments on your blog and thought that I would let you know how your recipes have longevity… just finished making your Mango Chutney recipe again today. My fourth time in as many years.
    Love it! Later in the week poblanos. Thank you Kathleen for all of your wonderful recipes.

    1. Hi Darlene,
      So good to hear from you and I’m so glad to know my recipes are still being used. We are finishing off the last jar of mango chutney. I’d better make some more, too, before mango season ends.

  2. Pingback: Coconut Mango Tres Leches Cake « Cooking in Mexico

  3. S

    Just came across your blog- you write very well:) Reading it is even more fun since you add the occasional word in Urdu script. Hope you keep on cooking and writing fun stuff:)

  4. Sandra Lee


    We had a huge mango season in Hawai’i this year. They are the smaller mangoes, but work well. They were dropping off the trees and rotting on the ground all over. This is a recipe my husband will adore. Thanks for another juicy bite.

    1. You and I have a similar climate. Hawaii and our part of Mexico are on the same latitude, more or less. I often look out over the ocean and think of Hawaii being straight across.
      Mangoes are so plentiful here, they are rotting on the ground also. I could go into chutney production business on a large scale if I had more time. I hope you make this for your husband. My husband has already polished off a half pint jar by himself.

  5. darlene

    Well, it is made. I hope that it is okay to list your blog once again on my blog.
    Loved the chutney……. the mangoes were $1.00 each and from Mexico.
    Thank you Kathleen,

    1. Darlene,
      You are in a small, but select group on Cooking in Mexico, the group of readers who have actually made one of my recipes! Thank you for letting me know.
      The mango crop in Mexico, so I am told, is very good this year, so I would have hoped they cost less.
      Yes, of course list my blog. I would be honored.

  6. darlene

    This looks so good. I haven’t done much canning but I am willing to try this recipe.
    Just a quick question…. does one mango equal 1 cup chopped up or will I need more than 6 mangoes?

    1. Darlene,
      Most likely, you will get 1 cup from 1 mango, but it depends on the size of the mangoes. You can always scale down the recipe if you only get 3 or 4 cups of chopped mango. I hope you try this.

  7. Casey Storer

    This looks really good not sure if I have every eaten chutney but umm blend with Mayo hmmm

    Maybe some Cream Cheese or yogurt in a Cantalope half mmmm
    The Raisin Bran kills me haha I just worked 16 hours in the heat in Nebraska and I have less to show for it than you :) I need to get back home and try some of these niftilicous recipes Hmm
    I bet this in some foil with Salmon would be amazing

    1. Casey,
      You will have to let me know if you try salmon in foil with chutney. I think it would be a wonderful combination.
      If you don’t have time to make chutney, Major Grey’s brand is pretty good.

  8. Terri

    Hey Kathleen, just love the chutney. LOL when it comes to innovation in Mexico, I tell friends and family about some of the things we do, and they do not believe it. Just proves how determined we are. Keep going, I am enjoying !! Great and thanks Terri

  9. I love the innovation of your raisin gathering. I have to do that frequently since the closest store is a 70 mile round trip.
    I’d eat this on toast for breakfast with a swipe of cream cheese (soy or dairy) but Richard would only eat it if I left out the 2 cups of vinegar.
    Makes me want to visit Taj Majal, a good Indian restaurant in the Fort – they usually have several chutneys to choose from (one is mango), raita, achar and mint sauce and other goodies to go with their fabulous tandoori chicken and other dishes.

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