Mango Chutney Recipe

1 serving, ready in 25 minutes

In saucepan, combine mangoes, apple, red pepper, onion, SPLENDA® Granulated, vinegar, currants, ginger, curry paste, cinnamon, salt and hot pepper flakes; bring to boil. Reduce heat, cover and simmer, stirring often, for 20 minutes.

Uncover and simmer until thickened, reduced to 4 cups (1 L) and fruit is tender, about 5 minutes. Let cool; refrigerate until cold. 


  • 2 large ripe mangoes; peeled and finely diced
  • 1 Granny Smith apple; peeled; cored and finely diced
  • 1/2 each sweet red pepper and red onion; finely diced
  • 1/3 cup (80 mL) SPLENDA® No Calorie Sweetener- Granulated
  • 1/3 cup (80 mL) cider vinegar
  • 1/3 cup(80 mL) dried currants or raisins
  • 2 tbsp (30 mL) finely grated gingerroot
  • 1 tsp (5 mL) mild curry paste
  • 1/4 tsp (1 mL) each cinnamon; salt and hot pepper flakes

Nutrition information
Serving size:1tbsp

per serving
Saturated Fat 0.00g
Sodium 12.00mg
Total Carbohydrates 3.0g

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