Quick Mango Chutney

By • May 4, 2012 • 0 Comments



Author Notes: I love this recipe for its richness of flavors. You get sweet, sour, and spicy all in one. This chutney is lovely with meats or with vegetarian fare. I love this recipe!
Twice Cooked Half Baked

Makes 2 quart jars

  • 2 pounds mangos, cut into 1" inch cubes, skin and pti removed
  • 1 teaspoon salt
  • 1 cup apple cider vinegar
  • 2 green apples, peeled, cored and roughly chopped
  • 1/2 cup macadamia nuts, roughly chopped
  • 1/2 cup sultanas (golden raisins)
  • 1/2 cup prepared BBQ sauce (I used Orange-Mango from Kolander Grubb's)
  • 1 teaspoon freshly ground pepper
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons freshly grated ginger
  • 3/4 cups sugar
  1. In a non-reactive bowl, add the mango and salt. Toss to coat and set aside. In a large heavy pot, add the sugar and vinegar and heat on low until dissolved. Add the mangos and the remaining ingredients and slowly bring to a boil over medium heat, stirring occasionally. Reduce the heat to maintain the simmer and cook for about an hour, stirring more frequently towards the end of cooking as the mixture thickens and very little liquid remains.
  2. Spoon the chutney into warm sterilized jars, cover and seal. Store in a cool dark place; fridge is best. The chutney will need 2 weeks for the flavors to fully mature, but can be eaten right away. Use within one year of making (be sure to date your jars!).
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