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Course Category Base Ingredient Prep Time Prep Style Difficulty
Side Dish Fruit Mango 50 Minutes Stove Top Intermediate

Mango Chutney

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Shared by: Donna K.
Yields 1 Portions

8 cups Mangoes; chopped
2 cups Apple cider vinegar
1 cup Raisins
1 small Onion; finely chopped
3 cloves Garlic; minced
1 teaspoon Ginger; grated
2 small Hot Red Chilies; dried
1/2 cup Brown sugar; firmly packed


In a 4 to 5-quart kettle, combine the mangoes, apple cider vinegar, raisins, onion and garlic. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender, about 20 minutes.

Blend in grated fresh ginger and 2 small dried whole hot red chilies, coarsely chopped. Continue simmering, uncovered, stirring occasionally for about 15 to 20 more minutes.

Immediately ladle chutney into hot sterilized 1/2- pint canning jars. Wipe rims clean and top with scalded lids, then screw on bands. Let cool and test for seal. Store in a dark cool place.

If you are not canning it, then store in bottled jars in the refrigerator.

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Stove Top

30 Minutes

20 Minutes

50 Minutes


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