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Mango Chutney

Mango Chutney 8.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Jun 16, 2020

This chutney is the ideal partner to jerk chicken. Be sure to get a ripe mango and Jamaican curry powder. If you can’t find the latter, make your own by combining a teaspoon each: turmeric, cumin, coriander, garlic powder, black pepper, mustard, fenugreek, chili powder and salt.

Storage Notes: The chutney can be refrigerated in an airtight container for up to 1 week.

Where to Buy: Jamaican curry can be found at Caribbean grocery stores or online.

8 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-12 servings; makes about 2 cups

  • 1 tablespoon canola oil
  • 1 small red onion (3 ounces), finely chopped
  • 1 large garlic clove, minced
  • 2 teaspoons grated fresh ginger
  • 1 very ripe red mango (about 1 pound), peeled, pitted and chopped into large dice (may substitute with about 11 ounces frozen mango)
  • 1/2 cup light brown sugar
  • 1/3 cup golden raisins
  • 1/4 cup dried cranberries
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Jamaican-style yellow curry powder (see headnote)
  • 1/2 teaspoon crushed red pepper flakes
  • Finely grated zest and juice of 1 lime

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In a medium saucepan over medium-high heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Stir in the mango, brown sugar, raisins, dried cranberries, vinegar, curry powder and red pepper flakes, scraping any bits from the bottom of the saucepan.

Bring the mixture to a boil and cook, stirring occasionally, until it begins to thicken, about 5 minutes. Watch carefully and reduce the heat slightly if the chutney begins to stick to the bottom of the saucepan. Reduce the heat to low and cook until the chutney has thickened, about 10 minutes more, stirring occasionally. Remove from the heat and transfer the chutney to a bowl. Stir in the lime zest and juice.

Let cool before serving.

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Recipe Source

Adapted from "Son of a Southern Chef: Cook with Soul" by Lazarus Lynch (Avery, 2019).

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving (based on 12): 109

% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 13mg 1%

Total Carbohydrates: 23g 8%

Dietary Fiber: 1g 4%

Sugar: 17g

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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