Mango Chutney52 Reviews
- Prep: 10 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 40 min
“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.” - by Shirley Crowley
Original recipe yields 4 quarts
- 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.
- Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
- 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.
Amount Per Serving (240 total)
- 46 cal
- 0.2 g
- < 1%
- 11.6 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"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 size ..." See morerecipe, use all ingredients as measured, except: Adjust sugar to 1/2 cup each white and brown, add 1 TBSP butter to your ingredient list, and try 2 TBSPs each white vinegar and lemon juice (vs. 1/4 cup vinegar). For the cooking method: Set saucepan on medium heat (I used a 2.5 quart Le Creuset saucepan, which heats more evenly than any pan I have used, so medium high will be too high). Melt butter, and add dry spices, stirring with a silicone spatula or spoon, 2 mins. til fragrant. Add all other ingredients (except nuts; you will add them at the end). Stir gently until combined. It will take appr. 10 mins. for the mixture to come to a simmer. Once the simmer has begun, set timer for 60 minutes, and cook, maintaining a gentle but consistent simmer (in my saucepan there were 10 pockets of nickel - size bubble groups across the top). Stir gently with spatula every 5 mins. or so. After 60 mins., turn off the heat and let cool in the saucepan. The chutney will be reduced in volume, and will be the consistency of a fruit preserve. Stir in 1/4 cup chopped slivered almonds or macadamia nuts. Store in air tight container, refrigerate, and enjoy! Great on Wasa crackers with cream cheese, or mixed with diced chicken for a salad!"
"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 allspi..." See morece or just a pinch as it is a predominate taste in this chutney."
"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 gave a..." See moreway as Christmas gifts. Everyone LOVED it! It came out more juicy than I thought. I thought it would thicken as it cooled. Next time I would add more mango."
Kokub's Mango Chutney from Pakistan
Refreshing Mango Chutney
Just swipe to see more like this.