Mango Chutney

Mango Chutney

60

"A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy."

Ingredients

1 h 40 m {{adjustedServings}} servings 46 cals
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Original recipe yields 240 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
  2. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
  3. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.
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Reviews

60
  1. 72 Ratings

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If you prefer a thicker, more fruit preserve-like consistency for your chutney, you can modify the cooking method on this excellent recipe and its blend of flavors as I did: Using the 30 serving...

I downsized this recipe to serve 30, you must also downsized cooking times as you can easily overcook. I love chutney with a pork roast, this one is good but not a favorite, I would cut out the ...

I am a chutney lover, and this is the best of all. It is a wonderful chicken marinade. My favorite way of serving, is on top of cream cheese with triskets. I made this last summer, and ...