From My Kitchen: Mango Chutney

Mango season has just started in our part of Brazil and it’s time for my first batch of mango chutney. This chutney is absolutely fabulous! It’s wonderful with barbecue or any kind of meat, you can add it to a salad, have it on toast or else eat it straight out of the container! Somebody just suggested to pair it with goat cheese, I haven’t tried it yet, but it sounds yummy.

It also makes a great gift (if you can bear to part with it).

Our neighbor actually brings me mangoes every season – peeled, pitted and all – in exchange for a pot …

Photo by Food Network
Photo by Food Network


2 kg fresh mangoes, ripe but not too soft, peeled

3 tablespoons olive oil

1 teaspoon chili flakes

2 1/2 cups medium diced red onion

1/4 cup minced fresh ginger

1 cup small diced red bell pepper

125 ml pineapple juice concentrate

125 ml apple vinegar

1/2 cup brown sugar

1 1/2 tablespoons curry powder

Salt and fresh ground white pepper

1/2 cup raisins or golden raisins

1/2 cup toasted, roughly chopped macadamia nuts or brazil nuts



Cut the mango flesh away from the pit. Roughly chop the flesh.

In a saute pan heat the oil and add the chili flakes. Be careful not to burn the chili, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to small containers.

Makes about 4 cups. Can be stored in the refrigerator for approximately 2 weeks.

Enjoy! And let me know how you liked it

Adapted from Alton Brown’s recipe, found on Food Network



Chutney de manga


2 kg de manga sem casca

3 colheres de sopa de azeite

1 colher de chá de pimenta calabresa

2 1/2 xícaras de cebola roxa em cubos

1/4 xícara de gengibre fresco ralado

1 xícara de pimentão vermelho em cubos

125 ml de suco de abacaxí concentrado

125 ml de vinagre de maçã

1/2 xícara de açucar mascavo

1 1/2 colher de sopa de curry em pó

sal e pimenta do reino branca a gosto

1/2 xícara de uvas passas

1/2 xícara de castanhas do pará ou macadâmia picadas


Modo do preparo:

Tirar os caroços das mangas e cortar as frutas em cubos.

Esquentar o azeite em uma panela grande e acrescentar os flocos de pimenta calabresa. Tomar cuidado para não queimar a pimenta. Juntar as cebolas e refogar até macio. Adicionar o gengibre e o pimentão e refogar 1 -2 min. Acrescentar as mangas e deixar cozinhar por mais 1 min.

Em uma tigela separada misturar o suco de abacaxí, vinagre, açucar mascavo e o curry em pó. Acrescentar tudo à panela, ferver em fogo brando por 30 min, mexendo frequentamente. Temperar com sal e pimenta. Juntar as uvas passas e as castanhas. Desligar o fogo e transferir para potes pequenos.

Rende aprox. 4 xícaras. Pode ser guardado na geladeira por 2 semanas.

Bom apetite! Aguardando seus comentários!



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2 Comments on "From My Kitchen: Mango Chutney"

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Oh to have fresh mangoes! How fun! We are in apple season right now, and I love to make apple chutney, it is perfect for stir fry!