Vegan Classic Mango Chutney

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Sweet, ripe mango simmers down with brown sugar and white wine vinegar until it turns deeply jammy and glossy, while onion, ginger, and garlic build a savory backbone underneath all that fruit. A warm hit of cumin, coriander, and turmeric gives it that classic golden-spiced depth, and a pinch of red pepper flakes keeps things lively without tipping into heat overload. Golden raisins add little pockets of extra sweetness and chew if you toss them in, and the long, slow simmer is what gets you that perfect spoon-coating, jammy texture. Every ingredient here is plant-based from the start, so this one slots easily into a vegan pantry — no second-guessing needed. Spoon it over rice, stir it into a lentil bowl, or serve it alongside crackers and a good chutney board; it keeps beautifully in the fridge and only gets better after a day or two.

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Ingredients

16 servings

2 large ripe mangoes (about 2 lbs total), peeled and cut into ½-inch dice
¾ cup packed light brown sugar
Simple Truth Organic Light Brown Sugar Vitacost Certified Organic Light Brown Sugar O Organics Organic Sugar Brown Light - 24 Oz Full Circle Organic Pure Light Brown Sugar Nature's Promise Organic Light Brown Sugar
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½ cup white wine vinegar
1 small yellow onion, finely diced
1 tbsp fresh ginger, peeled and finely grated
2 garlic cloves, minced
½ tsp red pepper flakes
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
¼ tsp salt
¼ cup golden raisins (optional)

Instructions

1
Combine the mango, brown sugar, and white wine vinegar in a large saucepan. Stir to coat the mango, then set over medium heat and bring to a gentle boil, stirring until the sugar dissolves, about 3–4 minutes.
2
Add the onion, ginger, garlic, red pepper flakes, cumin, coriander, turmeric, salt, and golden raisins, if using. Stir to combine.

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