I followed Kirchy7's suggestions, and it turned out great! 30 servings is roughly 1 pint. 1 regular-sized mango wasn't quite 2 cups, but it worked. I soaked a dried oriental chili, and that worked well (the seeds added a little heat to the chutney). For beginner cooks like me, it's best to prepare all the ingredients before cooking, so as not to delay the cooking process. One tip for cutting mango: slice one big piece along the flat side of the core and cut diagonal lines across the flesh (don't perforate the skin). Flip it so that the skin is concave and the flesh juts out in cubes, then slice the cubes along the skin.

Reviewed On: Apr. 23, 2009