Maple Mango Chutney with Goji Berries and Dates

Maple Mango Chutney with Goji Berries and Dates

What do you do when you have six mangos that are boozy ripe? Typically I’d cut them up the typical way, squeeze the peels and seeds to get the juicy pulp, and throw them in the Vitamix for a sweet-amd-something smoothie.


The boxes from Japan are still safely packed and stacked in our dining room while our kitchen waits for its new makeover. My guess is that whomever (Dave) looked through the kitchen boxes for the must-have stuff, he somehow missed that giant, heavy Vitamix.

I made dal yesterday in the slow cooker and had leftover chopped peppers, onion, jalapeños and garlic that needed attention.

In the spirit of not wasting a damn thing, I needed to use up those cut veggies.

Mangos plus veggies? Chutney!

Whole food chutney, no less. Every recipe I researched for chutney had brown or white sugar of varying amounts. Truth be told, since my 16-year-old is still baking the old way, we have white and brown sugar in the house. I should get points since they are organic.

I almost, almost caved and used the sugar. We have a house guest for the weekend and I know I shouldn’t experiment with food to serve visitors.

But, eh, he’s an old friend and was the best man at our wedding. If  he can endure that, he can eat a test batch of chutney.

The winning recipe took a few trial rounds, but the end result? Totally worth it.

You can use it on toast or crackers. You can use it as a partner to dal and flatbread. Don’t be afraid to try it with anything curry-based.


Maple Mango Chutney with Goji Berries and Dates

July 25, 2018
: 20 min
: 30 min
: 50 min
: Easy

Slather this on crunchy, grainy, seedy wheat toast and be amazed.


  • 8 ripe mangoes (juice and pulp)
  • 1 cup yellow onion, chopped medium
  • 3/4 cup red bell pepper, chopped medium
  • 2-3 cloves of garlic, minced
  • 1/3 cup ginger root, grated
  • 3/4 cup dried goji berries
  • 3/4 cup apple cider vinegar
  • 1/3 cup pure maple syrup
  • 5 dates, pitted and chopped
  • 2 T hot pepper of choice, finely minced
  • 2 T lime zest
  • 1 1/2 T curry powder
  • 1/2 to 1 tsp red pepper flakes
  • 1/2 t cloves
  • 1/2 t cardamom
  • pepper to taste -- white pepper if available
  • Step 1 Peel and cut mangos and put directly in a medium sauce pan. Squeeze the juice from the remaining pits and add that, too.
  • Step 2 Add the remaining ingredients to the pan. Place over medium heat.
  • Step 3 When the chutney starts to simmer, turn it lower and continue to simmer for 20 to 30 minutes, stirring periodically to make sure that wonderful sugary mess doesn’t burn to the bottom of the pan.
  • Step 4 Let cool and store in a glass jar in the fridge. This will keep for at least two weeks.



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