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Mango Chutney (Major Grey's Style)
5 from 21 votes

Mango Chutney (Major Grey's Style)

Mango Chutney (Major Grey's Style) mixes diced mangoes with spices, vinegar, sugar, raisins, and aromatics cooked until thickened. The chutney balances sweet, tangy, and subtly spicy flavors, with tender mango pieces and a thick sauce that clings well. This version uses warm spices like cinnamon, cloves, and mustard seeds, creating complexity for serving alongside meats, curries, or cheese.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 20 servings (1/4 cup)
Calories: 145 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 3 pounds Mango peeled and cut into 1/2-inch dice (4 cups of diced fruit, champagne variety
  • 1 cup granulated sugar *
  • 1 cup light brown sugar , packed
  • 1 cup apple cider vinegar
  • 1 cup golden raisins
  • 1/3 cup ginger use a microplane), or mince very finely with a knife, peeled, grated
  • 1/2 lime (preferably, thin-skinned), seeded and cut into a small dice**
  • 1 Chili pepper seeded, de-veined and cut into a small dice, small, red
  • 1 teaspoon nutmeg grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cloves ground
  • 1/2 teaspoon black pepper ground
  • 2 garlic minced, cloves
  • 1 yellow onion about 2 cups), finely chopped, large
  • 1 cinnamon stick
  • 1-1/2 teaspoons mustard seeds

Instructions

    Cup of Yum
  1. Stir all ingredients together in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Reduce heat to maintain a steady bubble and cook, stirring often, until chutney is thick, about 35 minutes.
  2. Cool, remove cinnamon stick and serve chutney chilled or at room temperature. Flavors will deepen with time.
  3. Store cooled chutney in airtight containers in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year (be sure to leave about 1/2-inch at the top of your containers for expansion if freezing). 
  4. The chutney can also be jarred and sealed according to standard canning guidelines for preserves.

Notes

  • Use raw or white sugar depending on desired depth of flavor.
  • Adjust chili heat by removing seeds and veins; wear gloves when handling hot peppers.
  • Prepare mango by slicing around the pit to remove cheeks; score and scoop cubes for easy dicing.
  • Store chutney refrigerated up to 2 weeks or freeze for up to 1 year, leaving space for expansion.
  • Chutney flavor improves when cooled and rested; consider standard canning for long-term preservation.

Nutrition Information

Calories 145kcal (7%) Carbohydrates 36g (12%) Sodium 122mg (5%) Potassium 194mg (4%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 635IU (13%) Vitamin C 25.2mg (28%) Calcium 24mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 20 servings (1/4 cup)

Amount Per Serving

Calories 145

% Daily Value*

Calories 145kcal 7%
Carbohydrates 36g 12%
Sodium 122mg 5%
Potassium 194mg 4%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 635IU 13%
Vitamin C 25.2mg 28%
Calcium 24mg 2%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.