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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 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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11 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 *ANGELPILOT*

Although it took some time to make... it was worth the wait!!! I LOVED IT!!! 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 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 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 May 23, 2006 by RACHEL1070

Very unappealing color. WAY too sweat for me. We mixed this with chicken broth, vinegar and... 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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