Mango Chutney.jpg
Category:Chutney recipes
Servings:ca. 12 oz.
Time:1 hour

{{recipe}} | [[Cookbook:South Asian cuisines|South Asian cuisine]]

Recipe 1Edit

Cooked mango chutney


  • 6 firm under-ripe mangoes, cubed
  • ½ cup raisins
  • 1 cup cider vinegar
  • 1 cup light brown sugar, packed
  • 2 Tbs. garlic, finely chopped
  • ½ cup onions, finely chopped
  • 1½ Tbs. fresh ginger, scraped and finely chopped
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • ¼ tsp. freshly ground pepper


  1. Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
  2. Add mangoes, raisins and onion and bring to the boil again.
  3. Reduce the heat to low, simmer for 15 minutes, stirring constantly to prevent sticking.
  4. Add the garlic, ginger and seasonings and simmer for 5 minutes.
  5. Remove from heat and allow to cool before serving.
  • Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.

Recipe 2Edit

Recipe 3Edit