Mango chutney is savory and versatile. This recipe can be paired with so many dishes and made in a variety of ways.

I made this recipe to go with my vegan crab cakes. I added some spice to give it a kick, you can make it with more or less spice depending on your taste. Traditional mango chutney includes cinnamon. I added it, reluctantly, to this recipe and was pleasantly surprised. As I was reluctant, I made a version without cinnamon as well. Both with and without cinnamon tastes great. Let me know what your favorite version is.

Infused Mango Chutney. Whole Food, Whole Life.

These vegan crab cakes are vegan, gluten free, healthy, baked and delicious. Baked or fried your family and friends will be amazed. veganglutenfreelife.com/vegan-crab-cakes Print 15 mins 1 hr 1 hr 15 mins Mango chutney as a savory dip that is both versatile and easy to make. Delicious on vegan crab cakes, crackers, or fresh veggies. Servings: 6 Author: Karen

  • 4-5 cups mangos , pitted and chopped
  • 1 cup fresh peaches , chopped
  • 1/3 cup raisins
  • 2 tablespoons ginger , diced
  • 1 small onion , diced
  • 1/2 cup red pepper , diced
  • 1/2 cup apple cider vinegar
  • 1/3 cup coconut water
  • 3 tablespoons agave
  • 2 tablespoons sweet red chili sauce (1 tablespoon if you don’t want it too spicy)
  • 1/8 teaspoon ground turmeric
  • 2 teaspoons salt
  1. In a large sauce pan, add all ingredients, stir to combine.
  2. Cook all ingredients down, for 35-40 minutes until jam consistency.
  3. Serve with crab cakes, veggies, or crackers.
  4. Make it your own, do what works for you, have fun, and enjoy infused veggies!
  5. Whole Food, Whole Life

May need to cook longer, depending on how large the mangos are chopped.