In Memory Of Karen Nicole Smith, 1972 - 2016

A piquant green mango chutney.

moms-mango-chutneyAs with any trip to Trinidad and Tobago, breakfast means sourcing out the best doubles in Port Of Spain as I usually arrive with a severe craving. I came to learn that the doubles vendors are not only judged on the size, texture and taste of the doubles itself, but what makes a doubles considered the “best” is the chutney and other accompanying hot sauces the vendor provides. Without that “good pepper”, an excellent doubles could easily go unnoticed.

Though I can’t make doubles (only a matter of time before I master that… hold tight) I do love me some mango chutney with my scrambled eggs and as a topping for a juicy t-bone steak! As a matter of fact you can use this spicy sauce as aside for just about everything (as you would normally use hotsauce). Opens up your appetite!

You’ll need…

2 green mangoes peeled. (1 diced and the other grated)
2 cloves of garlic
1/4 teaspoon salt
2 tablespoon cilantro chopped (or shandow beni)
1 hot pepper (I used a full habanero with the seeds)
1 lime


In a bowl add the salt, hot pepper and garlic, then crush to a fine paste. For best results you can use a mortar and pestle. I usually slice the garlic and pepper to make this step easier.



Traditionally the mango chutney is usually grated, but I like a bit of texture so I grate one of the mangoes and the other I dice as if I were making a salsa. Makes a great combination. Wash and peel the mangoes and in a plate or bowl, begin to grate. Remember that the mango will have a seed, so you’ll have to work around it.



With care, dice the remaining mango. Do remember the pit or seed so your knife does not bounce off it and cause injury to you.


The final step is the combine everything. Don’t forget to add the juice of the lime (or lemon) and the chopped cilantro. Give it a good mix and check to see if more salt is required. ENJOY!


Be kind and leave me your comments and thoughts below. I’d love to hear from you.

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  1. Anne McKenzie
    October 14, 2021 / 12:21 am

    My throat does not like too strong spice so I tone it down a little.
    I look forward to your recipes each posting

  2. Ralph Price
    January 25, 2019 / 8:02 am

    My aunt used to make this but she didn’t put habanero pepper in it. I love it! I haven’t made this in a long time and now you’ve got my mouth watering or to put it the way we used to say in Belizean Creole, “mi baaba di run.”I’ve never tried it over eggs but will give it a try. I always ate with some form of meat. I love reading your posts because they cause me to have flashbacks to my years of living in the Caribbean and of eating my mother’s cooking.

  3. Rebecca
    June 4, 2018 / 4:45 am

    Excellent and tasty! Thank you for the recipe!

  4. Susie Sunshine
    October 5, 2016 / 1:34 pm

    I just love your emails that introduce me to recipes I may not have looked at yet! Not too many that I am overwhelmed with emails, and not too few that I forget about you. Thanks for another great recipe!

  5. Ron G. A.
    September 17, 2016 / 11:46 am

    Great. Used mint, had no cilantro. Going to use it on turkey burgers, with a salad and small dish of pasta. Tomorrow a frittata. Peace.

  6. Indra
    February 13, 2016 / 9:08 am

    This s a great idea, willmake summer barbecues much more interesting

  7. chris
    July 17, 2015 / 1:02 pm

    dude like how you introducing the world to the trini best food, but the mango chutney needs some black amchar masala to bring out d flava

  8. Ann Marie
    January 2, 2015 / 9:39 pm

    I am enjoying your recipes, I have tried most of them, thank you for making these videos.

  9. December 12, 2014 / 12:45 am

    Ai am with Kenny.
    My aunt, who lived in St James had the best roti shop in Trinidad. Her chutney and every make of Indian delicacy she made was heavenly.
    You are a good cook also

  10. kenny
    December 1, 2014 / 10:20 am

    Chris you are wrong. The doubles capitals are Cruepe Junction and Debe but not Port of Spain, only around Queens Park Savannah.
    And as for chutney, isn’t the mango usually grated or minced rather than chopped. I would really like to see you serve than on a kitchoree or bara.

  11. Charmaine
    June 12, 2014 / 7:55 am

    I loved this idea of the combination Chris; Keep them coming!

  12. Shelly
    April 4, 2014 / 1:34 pm

    Sherly said it all. Delicious!!!

  13. Janice
    February 26, 2014 / 11:22 am

    Hi Chris, I know the chutney but I love the idea of the two textures. Will certainly try it. You share wonderful ideas and illustrations. Keep it up

  14. janet Bascom
    January 23, 2014 / 8:08 pm

    Have to say that i HAD THAT IN Trinidad, and thought it was fantastic and goes with many things, hope the cold is not getting to you. Many thanks Janet

  15. Sheryl
    December 17, 2013 / 10:13 pm

    Chris this will nice with some pelau especially if a day old or so. As we call it stale pelau.

  16. lynton
    August 4, 2013 / 7:14 pm

    I love this chutney Chris especially with fry bake and roasted melongene.

  17. Merlene
    June 26, 2013 / 5:21 pm

    Thank you Chris. I always wanted to know how to make mango chutney, because I love it so much.

  18. sadeeca
    June 19, 2013 / 8:58 am

    Love this mango chutney receipe with the two different textures – cant wait to try this with some good cookup with plenty blackeye peas

  19. tasha kahn
    May 23, 2013 / 11:00 am

    hi Chris this chutney was awesome … it goes well with so many family enjoys ur recipies so keep on posting..THANX

  20. Carmen - Venezuela!
    April 25, 2013 / 10:18 pm

    Oh my God! It looks so much delicious. Will make it straight ahead as mangoes season just starts. I do love curry mango. Will try this recipe as well. I just remember seeing green mango sellers @ Chaguanas market, for making curry mango. They are so much skillful @cutting them. Can’t wait. Thanks for this recipe

  21. Tricia from Trinidad
    March 31, 2013 / 5:58 pm

    Hi Chris,

    mmmmm mango chutney, love it.

  22. Aseanboricua
    February 10, 2013 / 2:52 am

    Hi Chris,

    Just discovered your site this weekend.

    Can't wait to go shopping for ingredients

  23. Dandai Sichiliman.
    November 24, 2012 / 4:47 pm

    Hi Chris,
    Back home in Guyana I was given Mango Achar, very dark in colour with a smell that is all it's own, beautiful and moorish and hot. I love my food and sauces very very hot. I would love the recipe for the said Mango Achar, Please.
    Thanks Dandai.

  24. H.M
    October 7, 2012 / 10:07 am

    Chris my friend…….It is now green mango time here on the East coast of South Africa and we have two HUGE mango trees on our property……..yes,…. they are laden with GREEN MANGOES…Guess what am I going to do the rest of the week….?, definitely not going to watch bikini girls on the beach.
    Thanks man, love your recipes, just a pity there are so many of them and I will never be able to get to the last recipe before "THE MAN" comes "KNOCKING" on my front door.
    Cheers. Harry.


  25. Charmaine
    September 12, 2012 / 5:12 pm

    Thank you Chris, I have three green mangoes remaining on my tree when i look at them chutney was on my mind so i am going to make good use of them. tahankkkkk u

  26. Lee Hatfield
    August 26, 2012 / 6:24 pm

    I have always loved green mango chutney,and I make it much the same as you with small variations here and there. Thanks for all your recipes,being from the Caribbean myself I love the food and wish that I could get all the ingredients where I live. (Miami).

  27. John Orford
    August 7, 2012 / 7:59 am

    Interesting. Indian chatni is made with oil, English chutneys (lIke I make) sweet-sour and matured for 2-3 years and now this, with salt chlli and lime. We have a large mango tree that gives small green fruit and chili plants too. I'm going to make this – thank you.

  28. Pat
    August 4, 2012 / 7:00 am

    Hi Chris, Thanks for your wonderful site! I look forward to it each week! I am wondering if you could do a video on how to make cassava pone? I tried 3 different recipes last weekend, trying to get the texture right, without success. I used both recipes calling for fresh, grated cassava and cassava flour, but neither came out quite right.

    Thanks so much for any pointers you may have! I am obsessed with making a event cassava pone!


  29. Cheryl
    July 3, 2012 / 6:34 am

    Mango my favourite fruit, I am definately going to try it , the thought of chilli in the mixture is fab.. I will let you know how I got on.

  30. nicole
    June 19, 2012 / 7:02 pm

    Looks DELICIOUS! Got to try it.

  31. Kecia
    May 3, 2012 / 7:42 pm

    This sounds so good Chris. I will leave the cilantro out, I don't like the taste and it gives me a bad headache. I hope I can do it justice when I try to make it. Also thanks for posting how to pick egg plants because I did not know. I winged it. Once it came out really well and the next time I don't know if I waited too long

  32. Joycelyn
    April 17, 2012 / 12:29 pm

    can you put these recipes in PDF.form it would be nice to print out and follow easily.Enjoy your recipes,making a hit in my home

  33. loraine burke
    January 9, 2012 / 8:04 pm

    I like mango so I am going. To try it tomorrow I know my kids will like it

  34. Ann Bedeau
    August 30, 2011 / 2:11 pm

    Just love this, along with everthing else that you do. I do however, have a request. Would you please post a recipe for flaky pastry dough. Would appreciate a whole lot.

  35. Ann Bedeau
    August 30, 2011 / 2:09 pm

    You are doing such an excellent job!!! Just keep dooing what you are doing. I am interested in a possibly quick flaky pastry douogh. Can you help. PLEASE!!! Will anxiously await you response.

  36. July 19, 2011 / 11:04 am

    Hi Chris, this mango chutney looks delicious. I know that it will also taste great. Beside doubles it will go well with aloo pies, saheenas,etc. As you said almost anything. Thank you.

  37. Philippe Fils-Aime
    March 10, 2011 / 6:44 pm

    Never had mango chutney. Unknown here in Haiti. You be surprised the quantity of mangoes that root in the trees. I am going to try you recipe. Bravo.

  38. julia rahaman grant
    February 19, 2011 / 9:23 pm

    I live in Trinidad and will put my signature to this mango chuttney thats just the way it is excellent job simple and to the point

  39. Anne
    April 19, 2010 / 10:17 am

    Love the pics! Makes it very enticing to try to duplicate. Thanks for the recipes.

  40. Kim
    February 15, 2010 / 6:50 am

    Looks very tasty. I assume you store the leftovers in the fridge. How long does it keep?

    • admin
      February 21, 2010 / 3:23 pm

      Yes, Kim. it stores well int he fridge as long as the container is sealed. It would easily last 7-10 days, but you will find that while in the fridge it will loose some of it’s heat.

      happy cooking


    • admin
      February 9, 2010 / 10:59 pm

      Pauline, thanks for commenting. I can’t wait for the day when I’m back in the Caribbean full time so I can go back to looking forward to seasons defined by what fruit available and not this winter thing.

      happy cooking


  41. February 5, 2010 / 1:19 pm

    Nice healthy recipe, thanks.
    Looks easy enough for me to be able to cook it myself. It would be great surprise for my husband, he likes mango =)


    • admin
      February 9, 2010 / 11:00 pm

      Camida, thanks for stopping by and commenting.

      happy cooking


  42. February 1, 2010 / 5:57 am

    Great Chris. Oh how tasty, my mouth was just watering while


    More savoury dishes Chris.

    God Bless


    • admin
      February 1, 2010 / 12:56 pm

      Renu, thanks. I went back to the page/recipe this morning and to be honest.. I’m trying to source some green mangoes right now to make some more.

      happy cooking


  43. lal ramesar
    January 21, 2010 / 2:57 pm

    mango chutney is my favourite,goes well with pelau,doubles, anything. any smoked herring recipe?

  44. taramatteelalla
    January 5, 2010 / 9:20 am

    hi Chris happy new year, and happy cooking continue with the great recipes, and the mango chunks in the chutney is a good change, nothing like good ole trini cooking, keep it up, bye for now and don’t give up i do check your recipes, bye for now.

  45. hy
    November 21, 2009 / 11:57 pm

    I just happen to have 2 green mango, all i need is the cilantro tomorrow and i will be in mango heaven – i will reply once the feasting is over lol

    you are blessing me big time brother with your culinary skills


  46. peter thomas
    September 20, 2009 / 2:44 am

    hiya chris, you must have read my thoughrs, for a while now I’ve been thinking a lot about mango chutney, and just like magic, you deliver, your definatly a star, thx so much, going to make some today,lol :))))

  47. July 29, 2009 / 7:31 pm

    I like the idea of using the mango with two different textures. Love this kind of condiment.
    [rq=202048,0,blog][/rq]The OTHER Potato

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