Make Ahead
Move Over Major Grey Mango Chutney
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14 Reviews
Ironwood C.
August 8, 2012
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.
MrsWheelbarrow
August 8, 2012
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.
amreiskitchen
April 14, 2011
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.
MrsWheelbarrow
April 14, 2011
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!
sonomagal
September 6, 2010
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?
MrsWheelbarrow
September 6, 2010
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.
MrsWheelbarrow
March 3, 2010
I just made the 2010 version of this chutney. Checking the recipe here, I notice that I promised 5 pints. Um. Five HALF pints.
Lizthechef
February 26, 2010
Just found yours and the title alone makes it a winner! I like the idea of chilis too.
francesmary
September 24, 2009
Are the chilis only added to the filled jar before processing? Not in the "all ingredients"?
MrsWheelbarrow
October 28, 2009
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.
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