7 Reviews

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! :)

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SugarBritches22 July 19, 2009

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.

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tamarinda August 04, 2007

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

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Abby Girl July 17, 2007

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.

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Baby Kato March 28, 2006

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!

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tigerduck March 09, 2006

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!

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CanadianChef March 09, 2006

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.

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jbeavis1948 February 27, 2006
Papaya Mango Chutney