Gluten Free Mango Chutney Recipe

by Carol Kicinski on May 19, 2012

Post image for Gluten Free Mango Chutney Recipe I walked into the produce section of my grocery store the other day to see stacks and stacks of mangos on sale for $1.00 each. Having once been a high paid, cracker-jack, corporate financial controller, it didn’t take me long to figure out that was a great deal. It also didn’t take me long to figure out what gluten free recipe I was going to make with the mangos – chutney!

Having been raised by a mother who was raised in India, chutney was a condiment as ubiquitous in our fridge as ketchup or mayo. Yes, we used chutney on curry, it was needed to quell the fiery spices in curry so hot that it would send tears rolling down our faces and clear our sinuses for a week. But we also used it on sandwiches, mixed into cream cheese for a quick party dip and often, I would eat it right out of the jar on nothing but a spoon.

My mother never made her own chutney, we always bought it. But I have learned that making my own chutney is not only easy, it allows me to control the ingredients; no preservatives or high fructose corn syrup in my chutney!

Usually I make chutney with diced mangos, raisins, a hot pepper (to balance out the sweet), some diced red onion, fresh ginger, apple cider vinegar and brown sugar. This time I wanted to make my chutney refined-sugar free and thought that I could use some of the new Organic Coconut Palm Sugar from Wholesome Sweeteners.  Since Palm Sugar can easily be used cup for cup as a replacement for brown sugar I thought it would be good. I was wrong! It wasn’t good – it was extraordinary, intoxicating and even a little addictive. There was something about that Coconut Palm Sugar that added even more depth of flavor than ordinary brown sugar.

I am a little partial to Wholesome Sweeteners Coconut Palm sugar. I love the consistency, flavor and texture. And I really love the bag. Yes, the front of the bag is colorful, fun and enticing, but take a peek at the back of the bag!

Yep, I am a bag lady! I was asked to develop a recipe for Wholesome Sweeteners new Coconut Palm Sugar and look what they did – they put my recipe and picture on the back of the bag! I could not be more thrilled or honored.

But back to the chutney – if you aren’t so lucky as to have an abundance of beautiful ripe mangoes on sale in your area, you can easily substitute 2½ cups of thawed, frozen mango chunks.

I like my chutney to have a little bit of a kick, so I add one Thai red chili that has been seeded and minced – if you like your chutney with less heat, use a jalapeno or Fresno chili instead or if you want no heat, leave out the chili altogether.

My only disappointment with this recipe is that I didn’t make more, so excuse me while I run back to the store and buy up a as many mangoes as I carry …

Gluten Free Quick Mango Chutney

Gluten Free Mango Chutney Recipe


3 mangoes, peeled and diced into ¾ inch pieces (about 1 ½ cups diced mango)
1 One inch piece of fresh ginger, grated
1 Thai pepper, seeded, deveined and minced
½ teaspoon Kosher or sea salt
½ cup apple cider vinegar
½ cup raisins
½ cup diced red onion (from ½ a small onion)
½ cup Wholesome Sweeteners Coconut Palm Sugar


Combine all ingredients in a heavy saucepan and bring to boil over high heat. Reduce heat to medium and continue to cook, stirring occasionally, for 10 – 15 minutes or until the mangoes are soft and all the liquid has been absorbed. Let cool.

Store in a covered contained for up to a week in the refrigerator.


A gluten free recipe that makes 1 pint of chutney.

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Categories:    Condiments & Sauces
  • Gal Gone Gluten Free

    Ahhh, chutney. Mango’s a fave and I’ll be trying yours. Just picked up some tilapia that I think would pair beautifully! Thanks, GGGF

    • Carol Kicinski

      Oh that sounds perfect! Enjoy.

  • Melissa @ glutenfreeforgood

    Gorgeous ingredients. I love a little touch of Thai pepper and mixed with the sweetness of mango and coconut palm sugar sounds perfect (not to mention the ginger). What a great combination. I can understand the “addictive-ness” of something like this. And so perfect for so many uses! You mentioned cream cheese — I’m thinking it would be perfect spread over a chunk of cream cheese and served with crackers as an appetizer. Thanks for the inspiration!

    • Carol Kicinski

      Oh Thank YOU Melissa!

  • Helene

    Thanks for the recipe, my brother-in-law is celiac and I wanted a GF recipe for Mango Chutney.

    • Carol Kicinski

      My pleasure Helene, you are so thoughtful!

  • Ricki

    LOVE that bag! Hee hee! And I am a huge fan of coconut sugar, too, of course. Your chutney sounds delicious–wish we could get mangoes for such a deal over here! ;)

    • Carol Kicinski

      He he Ricki! Is it too cold there? I am thinking of buying a mango tree – they will grow here so why not?

  • InTolerant Chef

    We love chutney too, and palm sugar Is delicious with such a depth of flavour that refined white sugar is missing.
    Great to have your name(and photo) on such a great product!

    • Carol Kicinski

      I agree – so much richer to use coconut palm sugar than white or brown and so much healthier too!

  • TheHolisticHealthCoach

    This recipe sounds delicious! It will go great with one of my bean/veggie burgers! Thank you for posting :-)

  • zaini

    Looks like a delicious recipe of sugar free mango chutney which is healthy. I make different kinds of fruits and vegetable chutneys and freeze them.

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  • Mike

    I was looking for sugar free , and here it is what i found “Gluten Free Sugar Free Mango Chutney”
    I thought great NO sugar recipe , but than this ,
    “½ cup Wholesome Sweeteners Coconut Palm Sugar” does this recipe qualifies as NO SUGAR ?.
    How can you do this ?.

    • Carol Kicinski

      Well Mike, coconut sugar is not actually sugar which is how I can “do that” butI would have entitled it refined sugar free except then the title was too long to fit.

  • Erik

    I have to agree with Mike. Not a Sugar free recipe at all. If “Wholesome Sweeteners Coconut Palm Sugar” wasn’t a sugar then they wouldn’t call it a sugar but they do and even put it on the front of the bag. It’s just not a refined cane sugar.

    It sounds like a delicious recipe though you really should revise the title. Just as you wouldn’t want to find gluten in a recipe labelled gluten free, I wouldn’t expect to find sugar of any kind in a sugar free recipe. As it is, it just looks like a way to get page views by falsely claiming “Sugar Free”.

    What’s wrong with the title as simply “Gluten Free Mango Chutney” or “Gluten Free Palm Sugar Mango Chutney”. Both sound great, the first one certainly isn’t too long, it’s still for your audience and it doesn’t look like you’re trying to lure in more views with a recipe that is not what it says it is.

    Just my .02 :D

    • Carol Kicinski

      Great suggestion Erik – done!

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