Chutney is traditionally a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit. They are generally based on a wide range of recipes and preparation methods and, can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; but differ by their main flavors depending on the star of the dish.


Today we have Mango Chutney, which I usually see served with Indian food and since I don’t really like to mix my savory and sweet items, I don’t like commercially prepared mango chutney. So, naturally ~ I wanted to try my hand at making it…. and the results were exactly what I had hoped for!


Mango Chutney
Prep time: 
Cook time: 
Total time: 
  • 2 whole mangos, peeled and chopped
  • ½ red onion or 2 shallots, finely chopped
  • 1 red pepper, finely chopped
  • 1 clove of garlic, minced
  • 1" piece of ginger, minced
  • ¼ cup raisins
  • 1T Curry
  • s/p to taste
  • ¼ cup rice vinegar
  • 2T erythritol
  • 2T apple juice
  • 2T EVOO
  1. Add the EVOO to a pan and add the onion and garlic to sweat
  2. Add the ginger, curry, s/p, rice vinegar, erythritol, and apple juice
  3. Allow to simmer and then add the mango, red pepper and raisins
  4. Allow to simmer for 30 mins until thickened and cool before serving.