Reviewed: jun. 17, 2009

Yum! This one is GOOD and EASY to make. I misread the recipe and added the vinegar to the mango batch. I decided not to let it sit overnight and I just cooked it on low for about an hour till it thickened. I left it in the back of the fridge for a couple of days. It doesn't have that golden colour (that was probably because I didn't properly caramelize the sugar) but it tastes great. Very mild even though I doubled the chili. I will make this again as it satisfied my craving for mango chutney. Oh and I made the garlic ginger paste by putting the ingredients into a small food processor instead. Thanks! Update: 2 weeks later and the flavours are amazing!!!! I'm literally eating this out of a jar with a spoon. The only problem with this recipe is the whole spices obviously aren't edible. However they are essential as they make the chutney taste so good! I'd suggest serving it in a separate bowl and picking out the spices before serving.

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Reviewer:

Mel

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: feb. 23, 2009

I have used this recipe several times, and love it! It is really easy and so much better than the store bought chutney that I have tried. The mangos in the store are not usually ripe so the recipe is perfect using green mangos. 2 thumbs up from me!!

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TTURKO

Cooking Level: Expert

Home Town: Smithers, British Columbia, Canada

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Reviewed: feb. 9, 2009

I used a habenaro flake instead of red pepper flakes as the boyfriend likes it hot. It was amazing and the recipe was easy except for the cost of the spices was a little stupid.

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onesolowitch68@yahoo.com

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Reviewed: jan. 12, 2009

I doubled this recipe and canned it in 4oz. jars for Christmas gifts. Everyone loved it. I had friends put it on fish, chicken and meats.

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hmattingly

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Reviewed: jun. 9, 2008

Very good, milder than I normally like though - next time, I'll add more red pepper.

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SouthernMamma

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Omaha, Nebraska, USA

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Reviewed: may 22, 2008

Finally found the perfect recipe for chutney we can use on everything! Thank you! Couple of questions: it takes me forever to make the ginger/garlic to form a smooth paste using a pestle and mortar - any suggestions? Also, I have cardamom pods...but I cannot find just the seeds. Can I just break open the pods and use those seeds? I have been using cardamom powder...it must be all right because it tastes great! Thanks again!

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