Mango Chutney recipe

This recipe yields around 1 ½ cups of chutney.


5 serrano chilis.
3 dried apricots.
1 large ripe mango.
2 tablespoons of lime juice.
2 teaspoons of ground Cayenne pepper.
2 teaspoons of ground coriander.
2 teaspoons of honey.
1 teaspoon of ground cumin.
1 teaspoon of ground ginger.
¼ teaspoon of ground cloves.
¼ teaspoon of ground nutmeg.


Remove the stems and seeds from the chilis; chop coarsely.

Peel and chop the large mango.

Soak the dried apricots in water to soften; then chop.

For a smooth chutney, put all ingredients in a blender and puree. For a chunky chutney, combine all of the remaining ingredients with the coarsely chopped chilis, mango and apricots.

Allow the mixture to sit for 6-12 hours.

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Published by Starsol