Easy mango chutney recipes include a Jamaican-style mango chutney recipe from Martha Stewart and a mango-mint chutney recipe from MyRecipes. The recipes involve simmering mangoes, onion, sugar, salt and other ingredients with an acidic liquid, such as vinegar or lime juice, inside a nonreactive saucepan.
To make the Jamaican-style mango chutney, chop up 4 mangoes, 1 onion and 1/2 of a sweet red pepper, and mince 1 clove of garlic. Combine these ingredients with 1/2 cup of raisins, 1/3 cup of sugar, 3 tablespoons of grated ginger and 2 teaspoons of salt in a saucepan. Pour in 1/2 cup of white vinegar and 1/3 cup of water, and briefly boil the mixture over high heat before turning the heat down to a low setting. Gently cook the mixture for about 75 minutes. Let the mango chutney cool completely before storing it in the refrigerator.
To make the mango-mint chutney, peel and dice 2 pounds of mangoes, 1 red bell pepper and 1 small red onion. Soften the bell pepper and onion in 2 tablespoons of olive oil over medium-high heat before adding the mangoes. Mix in 1 tablespoon of sugar, 1 teaspoon of cumin, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Switch to medium heat, and cook the mixture, partially covered, for approximately 20 minutes, stirring frequently during this process. Turn off the heat, and incorporate 2 tablespoons of lime juice. Keep the mango chutney in the refrigerator, and fold in freshly minced mint leaves just before serving.