23 Reviews

I just wanted to note that some of us are not metricly inclined! (Ha-ha) Here in Hawaii we use just standard good ole American measurements. So for the mangos its is roughly 2 1/2 lbs. and for the vinegar its roughly 2 1/2 cups. Took some mental home work for this 45 year old to figure this out. FYI

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Paauhau Girl July 12, 2007

Superb chutney! We made this just prior to Christmas and opened the first jar tonight to serve with a curry. It has matured brilliantly and by the time we get to the last jar, it's going to be phenomenal. I was conservative and went for the smaller amount of chilli powder. In future I'd put in the full amount - the chutney can take it. The timing was a little out for boiling down the chutney - I thought when reading the recipe that 25 minutes didn't seem long enough, and our batch took just over an hour to thicken down to the correct consistency. This could very well be due to my very old range, but it's worth taking a note of this if you're making the recipe and it seems a little loose at the 25 minute. However, there's no way this detracts from the flavour. Thanks so much for sharing, Jan - we've been looking for the definitive mango chutney for a long time and we've definitely found it!

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Helen Hes January 12, 2008

Excellent but a bit too salty for us. I would half the salt for sure.

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Anoushka April 23, 2013

I used white vinegar, almost green mangos (those are firm!!!) and green chili powder. I didn't really follow the directions, I just added everything in the order listed and cooked it.....then used a stick blender in the pot. For me the yield was 3.5 pints. It has a tart and lovely flavor that fills my mouth and is mildly spicy. Yum!

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Ambervim July 23, 2011

great recipe... thanks for sharing easy to make and easy to add your own twist. i added some cloves and turmeric to give it a fuller flavour... yum yum

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heatwalker May 09, 2009

Made a half batch and didn't have enough for the masses. I thought there was going to be mutiny. Made for A/NZ #41 tag.

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gailanng June 08, 2010

Great Mango chutney! I used white vinegar and I think it will be even better with a "softer" vinegar. Any suggestions? I'll also cook it down a little thicker next time, even though it's still nice runny.

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AussieZaar May 12, 2010

I made this recipe to accompany Thanksgiving dinner and it was a HUGE hit! I had a jar left over and my boyfriend was eating it on everything, and he was quite sad when he found out that he had finnished off the last of it. I will definitely use this recipe again, as it produced a fantastic chutney, perfetcly sweet and tangy.

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Zillanis January 07, 2010

I made this recipe yesterday. Easy to make. I found some mangoes in a small village near to us and as they were so cheap I bough 5 kilos of them. We had a curry meal last night and used some of this chutney. It is pretty good. I altered the recipe just a bit, reduced the salt by half, ans as I make my own chilli powder used just one tsp, it was enough, more and it would have been in competition with the curry. I think it will go well with cold meats and be super in cheese sandwiches. Thanks for the recipe Jan. Will make again next year.

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Brian Holley September 27, 2009

Thank you for sharing this recipe. I made some this morning, and my husband is already halfway thru a jar! I added chopped jalapeno to half the jars, and left the other half just as is, and both are great. Thanks again!

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ChloeBaby May 20, 2009
Mango Chutney