Chutney is a relish of fruit simmered with vinegar and spices. This is a grilled version. Serve over chicken or rice, or spread on toast.

Serves 6


  • 1 mango, peeled and pitted
  • 1/4 cup sugar
  • 1/4 cup chopped red onion
  • 2 tablespoons cider vinegar
  • 2 tablespoons finely chopped green bell pepper
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon chopped fresh rosemary


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Arrange the mango on the grill rack or broiler pan. Grill or broil on medium heat, turning often, until slightly browned and softened, about 2 to 3 minutes on each side.

Remove the mango from the grill and let cool for a few minutes. Transfer the mango to a cutting board and chop into small chunks.

Put mango in a small bowl. Add remaining ingredients and stir to combine.

Cover and refrigerate until sugar is absorbed and flavors mingle, about 1 hour. Serve as a relish for meat, poultry or rice.

Nutritional Analysis (per serving)

Serving size: 2 1/2 tablespoons
  • Total carbohydrate: 15 g
  • Dietary fiber: 1 g
  • Sodium: 1 mg
  • Saturated fat: Trace
  • Monounsaturated fat: Trace
  • Total fat: Trace
  • Cholesterol: 0 mg
  • Protein: Trace
  • Calories: 58
Last Updated: 2016-02-05
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