Mango Chutney Recipe

The Hale Groves Team


5 lbs mature green mangos
2 large white onions
2 large green Bell peppers
4 ounces preserved ginger (at least)
1 cup chopped and peeled fresh apple
2 cloves garlic
1 lime or large lemon
1 1/2 tbs. cinnamon
1 1/2 cups seeded golden raisins
1 tsp allspice
3 cups light brown sugar
1 tsp ground cloves
1 1/2 tsp salt (or may be omitted)
1/4 tsp cayenne or 1 small hot red pepper, chopped
1 quart white vinegar


Chop mangos, onions, ginger, peppers, apple, garlic and lime. Mix pieces well with spices, raisins, sugar and vinegar. Bring mixture to a boil and cook until tender but not too soft, stirring frequently with wooden spoon. Ladle chutney into sterile jars and seal according to lid manufacturer’s directions. The fragrance as this is simmering is heavenly! You will wish you could bottle it as well as the chutney.

SPECIAL NOTE: You can also add 2 cups whole, peeled almonds to this chutney for a truly elegant treat. Stir in with the mangos, onions, etc. in the first step.

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