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Mango Chutney


"A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy."
Original recipe yield: 4 quarts.
Prep Time:
10 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
1 Hour 40 Minutes
Servings:
240

INGREDIENTS:

  • 3 cups distilled white vinegar
  • 6 cups white sugar
  • 6 cups brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 4 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 2 teaspoons ground nutmeg
  • 5 small red hot chile peppers, seeded and chopped
  • 1 teaspoon kosher salt
  • 2 large onions, chopped
  • 3 cloves garlic, chopped
  • 1 cup golden raisins
  • 1 cup raisins
  • 1/2 cup fresh ginger root, chopped
  • 16 cups sliced, semi-ripe mangos
  • 1/2 cup sliced almonds (optional)

DIRECTIONS:

  1. In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
  2. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
  3. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.