Name: Hot Lime and Mango Chutney
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 3/4 cups
Ingredients: 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

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Recipe by JackieOhNo

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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:

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ingredients

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

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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review by twissis

8/1/2016

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.

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review by jimpeterson

7/3/2013

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.

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photo by 2Bleu

9/13/2009

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review by 2Bleu

9/12/2009

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.

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creation by JackieOhNo

2/20/2009

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