Hot Lime and Mango Chutney
From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.
- Ready In:
- 2 slightly ripe mangoes, pitted, thinly sliced
- 1 medium onion, thinly sliced (about 1 cup)
- 3⁄4 cup fresh lime juice (about 5 limes)
- 1⁄2 cup raisins
- 1⁄3 cup honey
- 1⁄4 cup cider vinegar
- 2 fresh small red chilies, finely chopped, with seeds
- 2 garlic cloves, minced
- 2 teaspoons lime peel, julienned
- 1 1⁄2 teaspoons minced fresh ginger
- 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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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
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.1Reply