Thank you for posting this recipe. It was exactly what I was looking for. Very easy to make and taste great. I made it today, but substituted Cider Vinegar for the White Wine Vinegar, and used halepeno peppers for the red chilies as that is what I had in the cupboard. It turned out great even with the substitutions. I can't wait to try it again with the original ingredients. It thickened right up in about an hour for me...I thought it might take longer, but was pleasantly surprised it didn't. I got approximately 6 jars. Thanks again for a great, easy recipe that a novice canner like myself could even accomplish! :)
I used wine and balsamic vinegar instead of the rum and white vinegar, because that's what I had. Still delicious. I will make this again with the rum.
This chutney was really, really good!!! I was attracted to this recipe because I am on such a mango and papaya kick, that I could have the best of both worlds. It makes up fast and easy...basically cutting up into one pot, so making the cleanup a snap! It is delicious with the right combination of spices and heat. I did cut the recipe in half because, with any recipe that big, I wanted to make sure that I liked it first and not have gazillions of jars leftover. It made me 7 wonderful little half pint jars....perfect over cream cheese and crackers without any leftovers sitting in the fridge for any length of time. I might also try it over warmed/grilled brie cheese....the possibilities are beginning to look endless!!! I took some over to a friend's place as a gift and we all enjoyed it tremendously. I will make this again...and and at the rate I am going through these jars....I may end up having to make the full recipe!!! Nice of you to share, Pets'R'us
Wow Pets 'R' us, my kitchen smells fantastic. This very easy to make sweet & spicy chutney, tastes great. So much flavour, such a nice blending of contest ingredients. I've had mango chutney before, but never with papaya Kudos...I can't wait to try this in a month or so, it will be even more intense by then. I used a large hot mexican chilie. It produced a lovely spicy flavour that is not hot to the taste, but compliments the chutney nicely. Thank you so much for sharing your creation.
This recipe immediately caught my eye because it is so very different to most of the other contest submissions. I love making my own preserves, but have never made mango chutney before. I had a little bit of trouble to find allspice here in Switzerland and have never cooked with it before. I finally found it in an organic shop. Once I had the allspice I could follow the recipe to the letter. I used three bird-eye chillis (Thai chillis). All the ingredients are well balanced and the result is a sweet and spicy (but not hot) chutney. I used it to make a mango chicken posted here on zaar and the chicken was a real treat! Thank you for creating this chutney and good luck in the contest!
Really easy to make and yummy, I served it with grilled chicken breasts and a wild rice pilaf. I can't wait to open more jars!
Hey! this was fantastic and easy to make. This will definately be a firm favourite for a long time. All the family loved it. Well done.