Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

I've been making this chutney for years, and have adapted it to my own family's taste. I don't remember where I found this recipe, but everyone loves it. If you're a chutney lover you could almost eat it with a spoon! Especially great with Indonesian curries, beef and chicken alike! I hope you enjoy! Note: Peel mangoes with a vegetable peeler, and CAREFULLY cut the flesh away from the fibrous seed.

Ingredients Nutrition

Directions

  1. Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.
  2. Cool and freeze in containers of your choice. I use 1 pint containers.
Most Helpful

Amazing! My only regret is that we cut the recipe in half because that was all we needed for Country Captain for the Slow-Cooker and mango's were expensive. Next time I'm definitely making the whole recipe. It has a fantastic taste, slightly sweet, but lots of spices and flavors. Thanks Chef PotPie! Made for ZWT8 trip to India.

Buzymomof3 August 20, 2012

This is very sweet and really, really good! I didn't stir mine for a bit so it browned a little - just remember that it has a lower boiling point due to the sugar. I think I should have used Sultana raisins because the dark raisins don't look very nice. I used the lesser amount of jalapenos but would use the full amount next time. Made for ZWT8. Thanks Chef PotPie! :)

Nif August 14, 2012

This is an awesome flavored Chutney. I can't really compare it to any other because this is the first I've ever tried but if the others out there are this good, I'll be making them. I can see using this with pork tenderloin and so many other grilled meats. I made this to make Nanny's Bourbon-Baked Beans (Rachael Ray) but you can be sure that I'll be making this again. I halved this recipe and could kick me for doing that.

~Nimz~ July 13, 2007