Total Time
Prep 20 mins
Cook 35 mins

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.

Ingredients Nutrition


  1. Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
  2. Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.
  3. Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.
Most Helpful

This gets 5-stars for the WOW factor in flavor & heat. I made a half batch using Sunmaid fruit bits for the raisins. Just 1 small red chili pepper does the trick, and if you don't like it *super* hot, leave out the seeds. The flavors in this chutney blend wonderfully. Next time I'll double the mango though, just cause I love mangos. :) We can't wait to try it with roast pork. Thanks for sharing this very simple and flavorful chutney.

2Bleu September 12, 2009

I'm sorry, but this is the worse chutney I have ever made. I followed the recipe to the letter, and after it was finished, I had to add water, salt, and sugar, and it still could use some more help.

jimpeterson July 03, 2013