Go Back

Mango Chutney

This homemade chutney is divine served cold with roast pork or chicken, curried dishes, or fish. Also delicious served with crispy prawn or tofu tacos. Can be stored covered in the refrigerator up to 2 weeks.
Cook Time 45 mins
Course Salad, Side Dish
Servings 1 Person


  • - 2 slightly ripe mangoes sliced into cubes
  • - 1 onion thinly sliced
  • - 5 cups fresh lime juice
  • - 1⁄2 cup raisins
  • - 1⁄3 cup honey
  • - 1⁄4 cup cider vinegar
  • - 2 garlic cloves minced
  • - 2 teaspoons grated lime zest
  • - 1 1⁄2 teaspoons of ginger cut into thin sticks
  • (To give this recipe more heat you can add a very finely diced up red chilli)


  • Put all the ingredients into a large saucepan stirring occasionally, over high heat to boiling. Reduce heat to low and simmer stirring occasionally, until thickened for 40 minutes. Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.


If you like this, check out my prawn panko breadcrumb tacos which used this homemade
mango chutney in the recipe.
Keyword chutney, ginger, lime, Mango