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 servings 46 cals
Serving size has been adjusted!

Original recipe yields 240 servings

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Nutrition

  • 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.

Reviews

60
  1. 72 Ratings

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Most helpful

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...

Most helpful critical

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 ...

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 ...

This was very easy to make and I didn't find the color unappealing. After reading the reviews and others thinking they might have cooked the sugar too much, I cut down the first two intermitent ...

PLEASE, if you scale down the recipe, adjust your cooking time accordingly. Don't make stupid amateur mistakes like me and burn the whole batch. I'm sure it's a good recipe otherwise.

Made this chutney several times & it is excellent. Super on grilled salmon. I never have all the ingredients and it always turns out good! Ground ginger works fine, also dry crushed red pepper...

FABULOUS!!! I made this for Thanksgiving and served it with the Turkey. It's dark brown color was strange at first but once everyone tried it, it was a HUGE hit. Guests asked to take some home...

This was the first time I have ever made chutney and I thought this was an excellent recipe. I made half the recipe and you still have more than plenty to share with your friends. After reading ...

Although it took some time to make... it was worth the wait!!! I LOVED IT!!!