Mango Ginger Chutney

  • Servings: 4-6 servings
  • Prep time: ~ 10-15 minutes
  • Cook time: ~ 1 hour


  • 2 bags of frozen mango chunks (10 oz) or two fresh mangos
  • 1 cup coconut palm sugar or cane sugar
  • 1 inch chunk of fresh ginger, peeled
  • 1/4 cup lemon juice, 1 lemon squeezed
  • Pinch chipotle chili pepper powder
  • 1 teaspoon margarita salt
  • 2 tablespoons red onion, optional
  • 1 tablespoon freshly minced cilantro, optional

Slather this sweet and slightly spicy mango, ginger chutney on grilled pork chops, hamburgers, or grilled chicken.  It completes so many meals. Below are some more unique ways to use mango chutney from The Ultimate Cookbook you may love.

You can also pour some over wild salmon and then bake it in the oven. I got the idea from Emily G with her Mango Tango jam. It is absolutely delicious.

This jam is much darker in color than Emily G’s since it is made with coconut palm sugar. I choose coconut palm sugar since I love the taste with mango as well as the low glycemic index to regulate blood sugar levels. I feel much better after eating foods sweetened with coconut palm sugar. You an use cane sugar if you prefer or do not have any other sugar in your pantry.



1) Zest and squeeze one lemon. To prevent the seeds from going in the juice, place a small strainer over the blender and then squeeze the lemon. Set aside the zest for another use.

2) Add 1 bag of mangos, 1 cup coconut sugar, 1 piece of peeled ginger (I used a 1 inch x 1 inch piece since I love ginger), 1 pinch chipotle chili powder (optional but recommended) and 1 teaspoon Margarita Himalayan Pink salt to the lemon juice in the blender. Blend until smooth.

Taste to see if you want more sugar and spice. I did not add more chipotle chili powder since my kids would complain it was too spicy.

3) Add the second bag of mangos and pulse a couple times to blend but keep the mango chunks.

4) Place the mango purée in a saucepan and bring to a boil then turn to simmer and cook for 45 minutes to 1 hour uncovered until syrupy and slightly thick. Your mixture will not look like jam yet; it will thicken when it cools.

5) Let cool and then place in a Weck jar or canning jar unless you are using it for dinner. I poured some on a pound of salmon and had enough for pork chops the next night. It is amazing at how much flavor it adds to your meal. Enjoy!


Recipes from The Ultimate Cookbook

Mango Chutney

Preparation time: 25 minutes Cooking time: 1 1/2 hours Chilling time: 8 hours

3 large mangoes, chopped (about 2 pounds)
1½ cups chopped onion
½ cup peeled, chopped cooking apples
½ cup raisins
1 cup apple cider vinegar
1¼ cups firmly packed brown sugar
½ cup sugar
¼ cup finely chopped fresh ginger
½ teaspoon grated lime rind
2 tablespoons fresh lime juice
1 tablespoon mustard seeds
1½ teaspoons celery seeds
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
¼ teaspoon ground cloves

Combine all ingredients in a glass bowl; cover and chill 8 hours. Transfer to a Dutch oven; bring to a boil over medium heat. Reduce heat; cook 1½ hours, stirring occasionally. Divide mango mixture into airtight containers; chill up to 1 week or freeze up to 6 months. Yield: 3 cups.

Kathryn McKelvey Smith
Durham, North Carolina

Note: Substitute 1 (26-ounce) jar mango, drained and chopped, for fresh.

Chutney Curried Turkey Salad

Preparation time: 15 minutes Cooking time: None Chilling time: 3 hours

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup mango chutney
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon salt
1 to 2 teaspoons curry powder
1/2 teaspoon pepper
4 cups cubed cooked turkey
1/2 small purple onion, thinly sliced and halved
3 green onions, chopped
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1/2 cup slivered almonds, toasted
Spinach leaves
Garnish: orange rind strips

Combine first 8 ingredients. Add turkey and next 4 ingredients; toss well. Cover and chill 3 hours, if desired. Serve on spinach-lined plates; garnish, if desired. Yield: 5 cups.

Barbara Sherrer
Bay City, Texas

Note: 1/4 cup orange marmalade and 1 teaspoon balsamic vinegar may be substituted for mango chutney. Omit orange rind and juice.

Golden Stuffed Eggs

Preparation time: 20 minutes Cooking time: None

½ pint whipping cream
½ teaspoon dry mustard
1 tablespoon water
1 teaspoon curry
1 tablespoon mango chutney
Dash Tabasco
½ teaspoon honey
12 eggs, hard boiled

Whip cream lightly. Mix dry mustard with water to make a paste. Add curry. Combine mustard and curry paste with whipped cream, then add chutney, Tabasco and honey. Split eggs lengthwise. Remove yolks and mash them in a bowl. Take half the cream mixture and add to the yolks. Stuff the whites with the yolk and cream combination. With the remaining cream mixture, make a bed in the bottom of a flat platter. Perch stuffed egg whites on top. Chill well. Yield: 6 servings

Note: Serve with slices of lemon, brown bread and butter or with melon salad and perhaps steamed asparagus wrapped with prosciutto.

Mr. Charles L. Dibble

Curried Chicken Pate

Preparation time: 15 minutes Cooking time: None Chilling time: 8 hours

2 cups chopped cooked chicken breast
1/2 Granny Smith apple, peeled and quartered
1 large shallot, quartered
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/2 teaspoon curry powder
1 teaspoon lemon juice
Hot mango chutney
Garnishes: Italian parsley sprig, chopped pimiento

Process first 3 ingredients in a food processor until smooth, stopping to scrape down sides. Add butter and next 3 ingredients; process until smooth. Spoon mixture into a lightly greased 6 x 3-inch loaf pan. Cover and chill 8 hours. Serve with hot mango chutney and beaten biscuits or crackers. Garnish, if desired. Yield: 3 cups.

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