Mango chutney

Great with leftover turkey or roast chicken, or to accompany a plain poached chicken.


6 clv garlic (chopped)
2 c sugar
2 apple (peeled and chopped)
12 oz raisin (golden raisins or sultanas)
1 t ginger (fresh ginger, peeled and finely chopped)
2 c vinegar (white wine vinegar)
6 chili pepper (seeds removed and finely chopped)
6 mango (large)
1 t mustard (mustard seed)


Add everything but the mangoes to the pan. Bring to a boil over medium heat. Stir until sugar dissolves.

Peel and take the seed out of the mangoes. Slice the mangoes.

Add the sliced mangoes to the pan and cook for about 30 minutes or until thick.

Ladle into hot, sterilized jars. Process for 10 minutes in a hot water bath.

Total time
50 minutes
Cooking time
Preparation time
1 batch


Apart from being great with roasted and deli meats, mango chutney would enhance a salad dressing or vinaigrette.


North American cuisine

easy, simmer
fruit, preserves, side dish
American food recipes
Food in U.S.A.