Make Ahead

Move Over Major Grey Mango Chutney

August 25, 2009
Author Notes

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

Test Kitchen Notes

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
In This Recipe
  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.

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