Mango Chutney

2008 Mar/Apr


  • 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.