Return to Content

Mango Chutney

Mango Chutney
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Yield: 2 or 3 small jars.

A delicious chutney and cheaper than store-bought! Minnie makes quantities of this when mangoes are in season, earmarking at least some of the jars for gift giving.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 very fat or 3 smaller semiripe mangoes
  • 2 to 2-1/2 cups sugar ("some brown and some white")
  • 1 cup cider Vinegar
  • 1/2 cup raisins
  • 1/4 cup peeled, finely chopped fresh ginger
  • 1/4 cup finely chopped garlic
  • 1 teaspoon ground cloves
  • 2 small fresh hot peppers, seeded and thinly sliced, or 2 tablespoons dried, crumbled


Peel, pit, and chop the mangoes, combine them with the sugar, and let stand, covered, at room temperature overnight. Drain the liquid into a saucepan, holding back the mangoes. Add everything else to the juice and simmer for 30 minutes. Add mangoes, simmer 30 minutes more, stirring frequently as the mixture thickens, then pour into sterilized jars and process for 15 minutes in a boiling-water bath.
Updated Wednesday, October 3rd, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111