City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Mango Chutney
Mar/Apr 2008

3 lbs mangos, peeled and chopped
1 1/2 lbs sugar
1 1/2 c. raisins
10 garlic cloves (crushed)
4 whole cloves
Nutmeg and allspice may also be added
2 small red chiles, seeded and finely chopped
2 t. salt
3 c. white vinegar

Simmer all ingredients except sugar until the red pepper and mango soften, then add sugar and cook at medium heat for 40 minutes. Allow the chutney to cool before pouring it into canning jars. This chutney is a delicious sweet and sour condiment that enhances curries, vegetable and meat dishes. It can also be used as a marmalade, spread on toast.

Sauces, Dressings & Condiments