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Hot Lime and Mango Chutney

Hot Lime and Mango Chutney created by 2Bleu

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.

Ready In:
55mins
Yields:
Units:

ingredients

directions

  • Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
  • Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.
  • Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.
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RECIPE MADE WITH LOVE BY

@JackieOhNo
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@JackieOhNo
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"From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill."
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  1. twissis
    Made for the Bahamas Region of Culinary Quest #3 - I’m a big fan of mango chutney & a bigger fan of this recipe because it adds a heat factor not usually present in most ultra-sweet commercial products. I use chutney primarily on grilled meats & some sammies. For our dinner last night we had a lovely grilled lamb tenderloin & this chutney was perfect w/it. I halved the recipe & also used just 1 red chili w/o the seeds as a compromise for my DH & his tender Icelandic palate. That was the only change I made. This was a quick, easy-fix & a pleasure to eat. Thx for sharing this recipe w/the Quest.
    Reply
  2. jimpeterson
    I'm sorry, but this is the worse chutney I have ever made. I followed the recipe to the letter, and after it was finished, I had to add water, salt, and sugar, and it still could use some more help.
    Reply
  3. 2Bleu
    Hot Lime and Mango Chutney Created by 2Bleu
    Reply
  4. 2Bleu
    This gets 5-stars for the WOW factor in flavor & heat. I made a half batch using Sunmaid fruit bits for the raisins. Just 1 small red chili pepper does the trick, and if you don't like it *super* hot, leave out the seeds. The flavors in this chutney blend wonderfully. Next time I'll double the mango though, just cause I love mangos. :) We can't wait to try it with roast pork. Thanks for sharing this very simple and flavorful chutney.
    Reply
  5. JackieOhNo
    From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.
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