Mango Chutney recipe

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Ingredients

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
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

Nutrition Info

45.9 calories
carbohydrate: 11.6 g
cholesterol: : -
fat: 0.2 g
fiber: 0.3 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 12.5 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.

  3. 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.

Recipe Yield

4 quarts

Recipe Note

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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