Mango Chutney

Preparation info

  • Difficulty


  • 1 cup

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

You have never eaten a mango chutney like this! It’s fresh, spicy, and a beautiful bright gold color. The microwave seems to make this possible. Try making this—it takes less than 10 minutes. You’ll never go back to the jars.


  • 1 mango (10 to 12 ounces)
  • ½ cup sugar
  • ¼ cup finely chopped red onion
  • 2 tablespoons white vinegar
  • 2 tablespoons finely chopped green bell pepper
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon ground ginger
  • teaspoon ground turmeric
  • teaspoon ground cloves
  • Freshly ground black pepper, to taste


  1. Peel, halve, and seed the mango, and cut it into ½-inch cubes.
  2. Combine the mango with all the other ingredients in a deep 1½-quart microwave-safe casserole. Stir thoroughly.
  3. Cook, uncovered, at full power (650 to 700 watts) for 7 minutes.
  4. Allow the chutney to cool slightly; then cover tightly and refrigerate. It will keep for 1 week in the refrigerator.