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Mango Chutney
If you ever eat indian food, you may have had this in some form. It's a wonderful condiment that tastes delicious with meats, curries and on
flatbread.
What you need
- 2 lbs mangoes
- 4 tbl salt
- 2 1/2 cups water
- 2 1/2 cups sugar
- 2 cups cider vinegar
- 1 tbl fresh ginger, minced
- 2 cloves garlic, mashed
- 2 tsp chili powder
- 2 cinnamon sticks
- 3/4 cup raisins
- 2/3 cup dates, pitted, chopped
How to make it
- Chop mangoes (for tip on cutting, see Mango Salsa recipe)
- Place mango in a large bowl, add salt and water and let stand overnight
- Drain mangoes, reserving the soaking liquid
- Combine sugar and vinegar in a saucepan and bring to a boil over low heat
- Add mango, stirring to coat all pieces
- Add ginger, garlic, chili powder, cinnamon, raisins and dates
- Bring to a boil stirring occasionally
- Reduce heat and cook for about 1 hour or until very thick
- Remove from heat and let cook
- Remove cinnamon sticks and place chutney into a sealable container
- Allow to stand in a cool place for flavor to develop
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