Move Over Major Grey Mango Chutney

By • August 25, 2009 • 16 Comments



Author Notes: Yum. Fantastic on leftover chicken. Delicious with cheese. And of course, a great side dish with Indian food.MrsWheelbarrow

Food52 Review: The title promises a great result and this chutney delivers deliciously. It hits all the flavor profiles that I want in one jar – sweet, spicy, and acidic. It’s a perfect combination of the sweet and velvety mango, bright cider vinegar, sweet raisins and peppery ginger. It paired well with grilled chicken, but I am looking forward to serving it with fish, in salad dressings, with cheeses and in lettuce wraps. And don’t fear that little chili pepper – you’ll love the little warmth it leaves at the end of a bite.LLStone

Serves 5 pints

  • 5 cups diced champagne mango
  • 2" peeled fresh ginger, sliced
  • 5 whole, tiny, hot red chilis
  • 2 cloves garlic, sliced
  • 1/2 teaspoon kosher salt
  • 1 cup cider vinegar
  • 1 cup firmly packed light brown sugar
  • 1 cup golden raisins
  1. In a large non-reactive pot, add all ingredients.
  2. Bring to a full rolling boil, reduce heat to low and simmer until thick, about 25 minutes. Stir frequently to keep from sticking.
  3. Using standard, safe canning practices, fill sterilized, hot jars. Place one of the red chilis in each jar.
  4. Process in a boiling water bath for 10 minutes.
From Our Friends
powered by ZergNet

Comments (16) Questions (1)

Default-small
Default-small
Summer_2010_1048

over 1 year ago Midge

My husband and I made this with loquats last week. Delicious!!

Default-small

almost 2 years ago IRONWOOD CHEF

WOW! Cannot get champagne mangoes here in northern Canada but regular ones worked great. I didn't process the chutney, but put 1/3 in a sterile jar in the fridge and froze the rest in freezer bags. This should be OK as long as I use them within a week after thawing.

Cathybarrow_allrecipes_%c2%a9_2014

almost 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I've made this will all types of mangoes, but the champagne ones are easy to cut, so I prefer to use them. But the Tommy Atkins and other varieties work great. It's easy to freeze and will keep in the refrigerator, once defrosted, for about a month.

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love chutney and mango is one of my favorites, this is a fantastic recipe. I am not very well versed in chili's and I noticed you put a whole chili in each jar. Does that keep the amount of heat to a minimum or does it get very hot despite the fact that the chili is whole.

Cathybarrow_allrecipes_%c2%a9_2014

about 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

It's quite spicy, but the sweet mango balances the heat for me. If you are heat averse, leave the chile out, or slice, remove the seeds, and put one small ring in each jar.

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, yes I am heat adverse but love the flavor and want to stay with the flavor profile you outlined so I will take your advice and chop and remove seeds. Thank you so much.

Default-small

over 3 years ago amreiskitchen

Your blog got me busy preserving all the citrus things I had only thought about in summers past. Now, I have added your chutney to my winter repetoir. I will never buy it again! For some reason, in April the store had a supply of champagne mangoes. I just bought another box. 5 jars is not enough.

Cathybarrow_allrecipes_%c2%a9_2014

over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

That's great to hear! Another convert. I can't walk by a box of champagne mangoes without feeling compelled to make more chutney. Thank you!

Default-small

almost 4 years ago sonomagal

I love the sound of this recipe and will be making it this week. But... what is a Champagne mango? Will any ripe mango work?

Cathybarrow_allrecipes_%c2%a9_2014

almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Champagne mangos are generally grown in Mexico, and are in season in February. I've made it with any good ripe mango I can find, but the champagne ones are my personal favorite - they are yellow, not green/red.

Default-small

over 2 years ago PhilipB

Also called Ataulfo mangos.

Cathybarrow_allrecipes_%c2%a9_2014

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I just made the 2010 version of this chutney. Checking the recipe here, I notice that I promised 5 pints. Um. Five HALF pints.

Newliztoqueicon-2

over 4 years ago Lizthechef

Just found yours and the title alone makes it a winner! I like the idea of chilis too.

Default-small

almost 5 years ago francesmary

Are the chilis only added to the filled jar before processing? Not in the "all ingredients"?

Cathybarrow_allrecipes_%c2%a9_2014

almost 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Yes, I add the chilis only to the jars, and don't cook them with the chutney. The chilis keep their bright color this way and the heat still comes through in the chutney.

Dsc_0019_2

almost 5 years ago KelseyTheNaptimeChef

I LOVE the title of this! It looks delicious.