Dessert

Mango and Golden Raisin Chutney Recipe

ByNoah Steele December 25, 2025December 25, 2025

Introduction

This Mango and Golden Raisin Chutney is a vibrant, sweet, and spicy condiment that complements a variety of dishes. With tender mangoes, warm spices, and crunchy macadamia nuts, it’s perfect for adding a burst of flavor to meals or snacks.

A beige bowl filled with a mix of small cubed fruits mainly in shades of bright orange and yellow, with some small pieces of light pink and golden raisins scattered on top; the bowl sits on a white marbled surface. In the top right, a halved mango with crisscross cuts shows bright yellow flesh, and at the bottom right, a white plate holds more cubed mango pieces neatly arranged. A woven basket is partially visible on the left, all in warm, natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds mango
1 1/2 tablespoons vegetable oil

1/2 teaspoon crushed red pepper flakes
1 1/4 cups onion, diced

2 tablespoons fresh ginger, grated
1/2 cup red bell pepper, diced

1/2 cup pineapple juice
1/4 cup apple cider vinegar
1/4 cup brown sugar

2 1/4 teaspoons sweet curry powder
Kosher salt, to taste
Ground white pepper, to taste

1/4 cup golden raisins
1/4 cup macadamia nuts

Instructions

Step 1: Toast the macadamia nuts in a dry pan until fragrant, then roughly chop them. Dice the onion and red bell pepper. Grate the fresh ginger and peel the mangoes.

Step 2: Using a sharp knife, slice the mango vertically along each side of the pit to create two disc-shaped slices. Score the mango flesh in a diamond pattern and push the skin outward to expose the flesh. Carefully slice the flesh away from the skin.
Step 3: Heat the vegetable oil and crushed red pepper flakes in a sauté pan over medium heat. Add the diced onions and cook until softened. Stir in the grated ginger and red bell pepper, sautéing for another 1-2 minutes. Add the mango slices and cook for an additional minute.
Step 4: In a small bowl, mix together pineapple juice, apple cider vinegar, brown sugar, and sweet curry powder. Pour this mixture into the pan and stir to combine. Bring to a low simmer and let it reduce for 30 minutes, stirring frequently.

Step 5: Season the chutney with kosher salt and ground white pepper to taste. Stir in the golden raisins and chopped macadamia nuts. Remove from heat and enjoy your chutney as a flavorful accompaniment.

Tips & Variations

Toast the macadamia nuts carefully to avoid burning and bring out their rich flavor.
For a milder chutney, reduce or omit the crushed red pepper flakes.

Try adding a splash of lime juice for extra brightness before serving.
Substitute macadamia nuts with cashews or almonds if preferred.

Storage

Store the chutney in an airtight container in the refrigerator for up to two weeks. Reheat gently on the stove or enjoy cold as a condiment. The flavors tend to deepen after a day or two, making it even tastier.