Mango Chutney
About This Recipe
“A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.”
Ingredients
Directions
Reviews
“Superb chutney!We made this just prior to Christmas and opened the first jar tonight to serve with a curry.It has matured brilliantly and by the time we get to the last jar, it’s going to be phenomenal.I was conservative and went for the smaller amount of chilli powder.In future I’d put in the full amount – the chutney can take it.The timing was a little out for boiling down the chutney – I thought when reading the recipe that 25 minutes didn’t seem long enough, and our batch took just over an hour to thicken down to thecorrect consistency.This could very well be due to my very old range, but it’s worth taking a note of this if you’re making the recipe and it seems a little loose at the 25 minute.However, there’s no way this detracts from the flavour.Thanks so much for sharing, Jan – we’ve been looking for the definitive mango chutney for a long time and we’ve definitely found it!”
“Excellent but a bit too salty for us. I would half the salt for sure.”
“I used white vinegar, almost green mangos (those are firm!!!) and green chili powder.I didn’t really follow the directions, I just added everything in the order listed and cooked it…..then used a stick blender in the pot.For me the yield was 3.5 pints.It has a tart and lovely flavor that fills my mouth and is mildly spicy.Yum!”
“Made a half batch and didn’t have enough for the masses. I thought there was going to be mutiny. Made for A/NZ #41 tag.”
“Great Mango chutney! I used white vinegar and I think it will be even better with a “softer” vinegar.Any suggestions? I’ll also cook it down a little thicker next time, even though it’s still nice runny.”
“I made this recipe to accompany Thanksgiving dinner and it was a HUGE hit!I had a jar left over and my boyfriend was eating it on everything, and he was quite sad when he found out that he had finnished off the last of it. I will definitely use this recipe again, as it produced a fantastic chutney, perfetcly sweet and tangy.”
“I made this recipe yesterday. Easy to make. I found some mangoes in a small village near to us and as they were so cheap I bough 5 kilos of them. We had a curry meal last night and used some of this chutney. It is pretty good. I altered the recipe just a bit, reduced the salt by half, ans as I make my own chilli powder used just one tsp, it was enough, more and it would have been in competition with the curry. I think it will go well with cold meats and be super in cheese sandwiches. Thanks for the recipe Jan. Will make again next year.”
“Thank you for sharing this recipe.I made some this morning, and my husband is already halfway thru a jar!I added chopped jalapeno to half the jars, and left the other half just as is, and both are great.Thanks again!”
“great recipe… thanks for sharingeasy to make and easy to add your own twist.i added some cloves and turmeric to give it a fuller flavour… yum yum”
“YUM. I went to the store to buy some Major Grey’s, and it costs almost $5! My goodness! This recipe makes 6 times that much for only a little more than the price – and it’s delicious! Excellent. Thank you so much for posting it. The only thing I will say is that I did cook mine for more like 45-50 minutes. So good, I’m really happy with it. Thank you thank you.”
“I loved this recipe, I added 1 can of chipotle peppers in adobo sauce, but rinsed off the adobo sauce, chopped and it was absolutely awesome.”
“Awesome! I make this all the time to use with baked brie or on turkey burgers. I always get rave reviews from friends!”
“WOW!! This chutney is exactly the same as the bottled kind that I buy here! I have simply fallen in love with it and it is simply amazing!! Thankyou for such a great recipe! :)”
“I’ve never tried mango chutney before, so I’m not sure how to compare it with others.This is good though.I made it to go in pattykay in L.A.’s Recipe #188011 and I’m planning to use on Curry Cheddar Cheese Spread, Recipe #255784 next week.For my unschooled-in-mango-chutney taste, it was a little strong on an English muffin.I thought it a bit salty and I had only used 5 or 6 teaspoons.But maybe that’s what chutneys are supposed to be like.I’ll have to check them out next time I do Indian buffet.Oh!And I did have to cook it down for about an hour and a half.But it is just beautiful to look at.Thanks!”
“yummy! Made 3 chutneys for the school fair, and this was the best by far (and it sold out in no time). I tripled the recipe to accomodate a 2.9kg tin of mangoes, and shortened the cooking time at the end since the mangoes were already mostly cooked. Otherwise, followed the recipe exactly, and will make again next year. Thanks Jan”
“I just wanted to note that some of us are not metricly inclined! (Ha-ha) Here in Hawaii we use just standard good ole American measurements.So for the mangos its is roughly 2 1/2 lbs.and for the vinegar its roughly 2 1/2 cups.Took some mental home work for this 45 year old to figure this out.FYI”
“This was great!I didn’t have enough raisins in the pantry so I subbed craisins and it was so good!”
“Unbelievably good”
“excellent chutney, but very hot and spicy. I only used 2 teas chilli, and one small birds eye, and it still made my eyes water, I must be a whoose!!!”
“Absolutely delicious!I made this last night to accompany Recipe #159, Chicken Curry.The only thing I did differently was use mustard powder instead of mustard seed, though I think I’ll make it with less salt next time.”