Reviewed: Apr. 9, 2012

This is a great sauce!! I loved how flavors blended well together!! I decided to prepare this dish when I came to this site and found out that the "Grilled Caribbean Chicken" recipe require this sauce as part of the ingredients. I could not find mango chutney at the store I was grocery shopping in (or had trouble finding it) so I decided to try your recipe of mango chutney and truly enjoyed it. This went great with the "chicken recipe" I prepared. Thanks alot!!

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3 users found this review helpful

Reviewer:

Sabray

Reviewed: Dec. 22, 2011

I used this in a chicken curry recipe, after cutting it down to 6 servings. I used a whole mango and omitted the allspice and ground ginger as I had neither. I also omitted the onion and substituted red pepper flakes for the red hot chiles. I simmered everything for an hour or so. Made the whole house smell wonderful, and it worked well with my recipe!

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3 users found this review helpful

Reviewer:

Sunshine

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

I made this the other day and it was fantastic.. We have it on everything from ham, cheese, cottage cheese, you name it.. it's delicious! I cut the recipe in half as did not have enough jars at the time.. I won't make that mistake again.

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2 users found this review helpful

Reviewer:

adavant

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Oct. 25, 2011

This is amazing. Very sweet and tart and goes well on sweet potatoes and lentils. I make it frequently and it's so easy to scale down. Thanks so much

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4 users found this review helpful

Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 21, 2011

More of a braising meat (pork is the best!) chutney than a eat-with-curry chutney.

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3 users found this review helpful

Reviewer:

becca.the.fox

Reviewed: Feb. 23, 2011

I made this to use up three leftover overripe mangoes. I scaled down to 52 servings (3 and 1/2 cups diced mangoes) and followed the cooking method suggested by Kirchy7. I left out the nuts and didn't bother with the fresh ginger root. Also I used red pepper flakes instead of a chile pepper. Mine looked done after about 40 minutues, but I probably simmered it a bit high.

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5 users found this review helpful

Reviewer:

Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Feb. 23, 2011

This was the first time I have ever made chutney and I thought this was an excellent recipe. I made half the recipe and you still have more than plenty to share with your friends. After reading about the chili pepper quantity making this very spicy I decided to use only one chili pepper. That was a mistake on my part I could have used 2 and it would have had the kick that chutney is supposed to have. Just a note: You can buy ginger and garlic paste at the indian grocery and use that in place of the fresh ginger root and garlic clove.

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13 users found this review helpful

Reviewer:

yummy18

Cooking Level: Expert

Reviewed: Nov. 29, 2010

I made half of the serving and this came out perfect. A little sweet and a little spicy! I served this with white rice and the recipe for Hawaiian Chicken Kabobs. So delish!

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7 users found this review helpful

Reviewer:

cmk

Reviewed: Oct. 23, 2010

This was wonderful except that the quantity was way too much for my needs and when I scaled it down, there was far too little fluid to cook in so I had to add more liquid several times to keep it going and adjust temperatures drastically to keep it from burning. The flavors and aroma were well worth the trouble though.

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4 users found this review helpful

Reviewer:

succulentfare

Cooking Level: Expert

Reviewed: Sep. 13, 2010

Tast fine, but the cooking times didn't work. This recipe took far longer to cook, and the liquid never did really cook down even though the mangos had almost disintegrated. So....I don't know where those high ratings came from.

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1 user found this review helpful