You should serve this mango chutney with lamb or pig. Additionally, peanut butter on toast is a pleasure.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 240 |
| Yield: | 4 quarts |
Ingredients
- 6 cups white sugar
- 6 cups brown sugar
- 3 cups distilled white vinegar
- 5 small red hot chile peppers, seeded and chopped
- 4 teaspoons ground allspice
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon kosher salt
- 2 large onions, chopped
- 1 cup golden raisins
- 1 cup raisins
- ½ cup fresh ginger root, chopped
- 3 cloves garlic, chopped
- 16 cups sliced, semi-ripe mangos
- ½ cup sliced almonds (Optional)
Instructions
- Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
- Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
- Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
- Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Reviews
This is really delightful. I used red onion instead of white and doubled the amount. Used a mixture of prunes, apricots, and craisins too as I did not have raisins.. I’ve topped my salmon with this chutney. Topped cream cheese sandwiches. Delicious.
This was a mess for me. Following it to the letter and at end it was a runny mess..to much time for trial and error. Don’t bother with this one!
This was an extremely delicious recipe my only critique is that i wish it had a thicker consistency.
I only added one red hot chili pepper and for us that was enough for us. However, if you like it really spicy go ahead and put all five. Great recipe!
Came out good, i cut the recipe for just two 6 0z bottles
I down sized the recipe to 40 servings. Even then I ended up freezing some. I usually buy the store chutney from Major Grey, but I wanted to try making it myself. Not to mention the price of a jar at the store is almost 6 bucks where I live. I used it on some bacon wrapped pork tenderloins, and the flavor was fantastic. On the batch I made, I did not add the Allspice. Even though I loved this recipe, I think the next time I make this, I will use all white granulated sugar to lighten the color. The brown sugar for me was the reason for the darker color. Even as you just start the cooking process, it’s already a darker color. I was careful to not burn my chutney, and it turned out great.
I scaled this WAY down to 4 servings, as I needed it for another recipe. I skipped the golden raisins, as I didn’t have any. I used this to top some grilled salmon. My husband and son didn’t really care for it (too sweet for them), but I enjoyed it.
I made a third of recipe to first try and tweaked it to go with pork dishes I had planned. I used apple vinegar and added some apple and apple sauce. I love the sauce taste and the fresh ginger root is what made it over the top.
sugar burnt, became a huge mess that took forever to clean up. 🙁
I made 1/4 of the recipe. I added fresh pineapple chunks to the 3 fresh mangos (chopped) to make 4 cups of fruit. It is yummy and it filled two large jars, so my neighbor Charlie got one. I used it as a spread on my turkey sandwich recipe from my #CookCLDiet plan.
Added papaya and subtracted raisins it’s terrific.
I followed the variations suggested by KIRCHY7 with a slight change and was very pleased. I used cider vinegar since I was out of white vinegar. The addition of butter was wonderful.
Not a bad starting point, and reminiscent of mincemeat flavor.
I live in Puerto Rico and have plenty mangos available . This is great on barbecue pork or chicken. The color of the mangos changes but the flavor makes up for it. I have to make another batch come June ( mango season).
Love it! I was worried based on a previous chutney attempt, but it came out fantastic! Excellent with my chicken curry. I used 1/10 of the recipe amounts and cooked it almost the same times on a very low heat. Did not add raisins or nuts.
if you intend to downsize the servings, make sure you also downsize the cooking time. I wanted to make 57 servings instead of 240, and the 30′ minutes cook each time ruined my chutney.
Yum! I had some overripe pineapple in the kitchen so I added it too. Kind of overpowered the mango, but still delicious. Will definitely make again.
This is a very big recipe! I ended up using my roasting pan on 2 stove elements. The taste is excellent. We use it on grilled hamburgers among everything else. I can’t say enough good about this recipe, except we never gave 1 jar away…lol!
Easy and delicious but I had trouble converting to different amounts.
We loved this but didn’t realize it made so much at one time for canning.
I found like many reviewers that the taste was good but the sauce a little too runny. I simmered it a while uncovered to thicken it. I then added a jar of previously made apple butter and now love the taste and consistency. There is no way this recipe takes only 10 minutes of prep time. It took me about 15 minutes to just prepare the 8 mangos I used and I scaled the recipe back to 1/2 the original.