Preserving is something Southerners like to do for two reasons: First, to conserve seasonal produce in a way that can be enjoyed all year long; and second, to turn fresh fruits and vegetables into jazzy new ingredients like sweet jams, tangy pickles, and canned sauces. The flavors are all over the spectrum, and the uses are even more diverse. For example, pickled okra is just as good in a Bloody Mary as it is atop a cracker with pimiento cheese. However, the most intriguing preserves are those that straddle the line between sweet and savory, just like our classic "Blue-Ribbon" Mango Chutney recipe does so deliciously.We're bringing back this old-school condiment as a standout ingredient everyone should have on hand. We recommend using the spiced spread to top your grilled chicken or fish, as well as to fill in an old-fashioned relish tray. The recipe makes four jars, which means you'll always have a hostess gift on deck when caught unprepared. For easy preparation, you can substitute a jar of refrigerated mango slices; just know that, like in most cases, fresh is most certainly better. Learn how to make our Blue-Ribbon Mango Chutney, and make sure to relish every sweet bite.

Southern Living


Credit: Southern Living

Recipe Summary test

35 mins
8 hrs
2 hrs 8 mins
4 (1⁄2-pt.) jars.


Ingredient Checklist


Instructions Checklist
  • Combine all ingredients in a glass bowl; cover and chill 8 hours.

  • Transfer to a Dutch oven; bring to a boil over medium heat. Reduce heat to medium-low; cook,stirring occasionally, 1 hour and 10 minutes.

  • Divide mango mixture into hot, sterilized jars; filling to 1⁄2 inch from top. Remove air bubbles; wipejar rims. Cover at once with metal lids, and screw on bands; cool. Chill up to 1 week, or freeze up to6 months. Makes 4 (1⁄2-pt.) jars.

Chef's Notes

* 1 (26-oz.) jar refrigerated mango slices drained and chopped may be substituted.