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Very yummy! I had frozen mango cubes to use up (2 cups) and 4 cups of apples; I followed the recipe as written and it worked fine.I did not have a pepper, I forgot I had added it to a pot of soup yesterday!! Duh!! As the previous reviewer noted, this is a mildly spiced chutney, the sweetness was fine for our taste. The grated ginger does give it a bit of a bite, love it!!! Updated 9/21 - I added 1/2 cup to my favourite BBQ sauce and basted some pork ribs with the mixture, really tasty!!

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Elly in Canada September 21, 2009

I made this and actually got 7 pint jars out of it, but it's a snap to make, more sweet than spicy so ramp up your spices to your own taste, and serve with everything! Everybody's getting some of this for Christmas!

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Kelle cooks Swelle! August 10, 2009

Absolutely terrific recipe! This is wonderful - very aromatic and not too hot. You can adjust the "heat" by trying different blends of curry, or just add a pinch of cayenne if you like it a bit hotter. I substituted 1/4 c. of dried cranberries (Trader Joe's) for the sweet red pepper, which was a nice substitution. As the author states, this is absolutely fabulous with nearly any type of meat - chicken, pork, fish, etc. I've also paired it up with a curried cauliflower and chickpea dish, which was terrific. Thanks for sharing this.

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johnmfisk June 17, 2012
Mango-Apple Chutney