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Nutrition Facts
Serving Size 1 cups 443g Recipe makes 5 cups) The following items or measurements are not included below: 5 cm ginger
Calories 566
Calories from Fat 14		(2%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3741mg		155%
Potassium 581mg		16%
Total Carbohydrate 139.3g		46%
	Dietary Fiber 5.5g	21%
	Sugars 127.0g
Protein 2.9g		5%
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Ayyam-i-Ha pie party 2008

mliss29

Mango Chutney

Recipe #23146 | 1¼ hours | 20 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: JustJanS
Mar 21, 2002

A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.

5 cups (change servings and units)

Ingredients

1 kg very firm mango
2 cups sugar
625 ml vinegar
1 (5 cm) piece ginger, peeled
4 cloves garlic, peeled
2-4 teaspoons chili powder
4 teaspoons mustard seeds
8 teaspoons salt
1 cup raisins or sultana

Directions

1
Peel the mangoes and cut into small pieces, set aside.
2
Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
3
Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
4
Add to the pan and cook for 10 minutes, stirring.
5
Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
6
Watch it carefully, as it can catch at this stage!
7
Pour into sterilized jars, seal with cellophane covers and label.
8
The chutney will keep for several months, but it doesn't last that long in our house.

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Browse similar recipes by category

Course > Condiments, etc. > Sauces
Main Ingredient > Fruit
Cuisine > Asian > Southern > Indian
Preparation > Time to Make > < 4 hours
Preparation > Simple
Preparation > Equipment > Stove Top
Preparation > Equipment > Small Appliance > Food Processor/Blender
Preparation > Number of Servings
Occasion > Gifts
Occasion > Taste/Mood > Spicy
Occasion > Everyday
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Brian H

On Sep 27, 2009

I made this recipe yesterday. Easy to make. I found some mangoes in a small village near to us and as they were so cheap I bough 5 kilos of them. We had a curry meal last night and used some of this chutney. It is pretty good. I altered the recipe just a bit, reduced the salt by half, ans as I make my own chilli powder used just one tsp, it was enough, more and it would have been in competition with the curry. I think it will go well with cold meats and be super in cheese sandwiches. Thanks for the recipe Jan. Will make again next year.

0 people found this review helpful

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From: ChloeBaby

On May 20, 2009

Thank you for sharing this recipe. I made some this morning, and my husband is already halfway thru a jar! I added chopped jalapeno to half the jars, and left the other half just as is, and both are great. Thanks again!

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From: Paauhau Girl

On Jul 12, 2007

I just wanted to note that some of us are not metricly inclined! (Ha-ha) Here in Hawaii we use just standard good ole American measurements. So for the mangos its is roughly 2 1/2 lbs. and for the vinegar its roughly 2 1/2 cups. Took some mental home work for this 45 year old to figure this out. FYI

10 people found this review helpful

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From: Spectatrix

On Nov 17, 2005

Absolutely delicious! I made this last night to accompany Chicken Curry, Chicken Curry. The only thing I did differently was use mustard powder instead of mustard seed, though I think I'll make it with less salt next time.

7 people found this review helpful

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