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Mango Chutney

Print Makes about 6 (240 mL) jars

Serve this zesty condiment at any time of year to add tropical zing to your meals!

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 1 L Mangoes, chopped, pitted, peeled
  • 250 g Onions, coarsely chopped
  • 250 g Dark brown sugar, lightly packed
  • 250 mL cider vinegar
  • 190 g golden raisins
  • 125 g limes, peeled, seeded, chopped
  • 125 g orange, peeled, seeded, chopped
  • 60 g lemon, peeled, seeded, chopped
  • 3 garlic cloves, finely chopped
  • 125 g gingerroot, finely chopped
  • 125 g molasses, mild-flavoured or fancy
  • 40 g Cilantro, finely chopped
  • 20 g mustard seeds
  • 5 g hot pepper flakes
  • 5 g ground cinnamon
  • 1 g ground cloves
  • 1 g ground allspice
  • 6 – 240 mL Ball® Glass Preserving jars, lids and bands


To Prepare Mangoes:

  1. MAKE 4 lengthwise cuts to the pit.
  2. CUT away quarters, leaving about 1/4 inch (0. 65 cm) of fibrous flesh around pit.
  3. CUT remaining fruit from peel and chop. Repeat with remaining mangoes.


  1. PREPARE hot waterbath preserving pot. Wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
  2. COMBINE mangoes, onions, brown sugar, vinegar, raisings, limes, orange, lemon, garlic, gingerroot and molasses in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 20 minutes.
  3. ADD cilantro, mustard seeds, hot pepper flakes, cinnamon, cloves and allspice. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 10 minutes.
  4. LADLE hot chutney into hot jars, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  5. PLACE jars in preserver, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Note:  There are different types of molasses, produced at different stages of the refining process. The first refinement produces a mild-flavoured product that is labeled ”mild-flavored,” “light” or “fancy.” For this recipe, we recommend using molasses from the first refinement for the best flavour.  If you prefer a stronger flavour, “dark,” “full-flavoured” or “cooking” molasses may be used. Avoid using blackstrap or any sugar-reduced product.

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