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Mango Chutney

SUBMITTED BY: Shirley Crowley PHOTO BY: SunFlower

"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."

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Read Reviews (25)

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PREP TIME	10 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 40 Min
Original recipe yield 4 quarts

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
1/2 cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional)

DIRECTIONS

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.

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REVIEWS

Reviewed on Nov. 14, 2003 by CAROL POGIE

I downsized this recipe to serve 30, you must also downsized cooking times as you can easily... MORE

Reviewed on Nov. 14, 2003 by *ANGELPILOT*

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

Reviewed on Feb. 2, 2007 by KIRCHY7

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

KIRCHY7
Feb. 2, 2007

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 recipe, 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!

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7 users found this review helpful

If you prefer a thicker, more fruit preserve-like consistency for your chutney, you can modify... MORE

Reviewed on Nov. 14, 2003 by PATTRICIA

I am a chutney lover, and this is the best of all. It is a wonderful chicken marinade. My... MORE

Reviewed on Dec. 4, 2005 by HERMES3G

FABULOUS!!! I made this for Thanksgiving and served it with the Turkey. It's dark brown color... MORE

Reviewed on Jul. 24, 2003 by MAGGIE MCGUIRE

Thanks to Shirley, I had unique food gifts to put in all my Christmas baskets to friends and... MORE

Reviewed on Jul. 22, 2007 by hawnhoney33

This was very easy to make and I didn't find the color unappealing. After reading the reviews... MORE

Reviewed on Nov. 23, 2005 by MKETTERICK

Made this chutney several times & it is excellent. Super on grilled salmon. I never have all... MORE

Reviewed on Aug. 30, 2006 by Kara

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