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Mango Chutney

  • Author: Meagan


Borrowed from, ‘The Little Island Bake Shop’, by Jana Roerick, this is a one-pot sauce wonder that can work as a super quick appetizer with cheese and crackers or enhance anything grilled and all things curry.  I cheated and did not process jars…I figured that since all of my other favorite chutneys live long and prosper in the freezer, then this one will too – enjoy!



~6 large fresh or frozen mangoes, peeled and chopped (I used 2, 600 g bags of frozen mangoes)

1 c. EACH sugar AND apple cider vinegar

1 T. freshly grated ginger

1/2 T. EACH ground ginger, sea salt, chili flakes AND mustard seeds

1 t. EACH cumin seeds AND coriander seeds

1/2 t. EACH chili powder (I used hot) AND turmeric

1 c. raisins


In a large non-stick skillet, add all ingredients except for the raisins and bring the mix to a simmer while stirring frequently.  Cook (while continuing to stir), for about a half hour until the chutney is thick and jammy.  My frozen mangoes were in rather large chunks so at this point I took a potato masher to it and it worked brilliantly.  Stir in the raisins.  Pour the hot chutney into jars and process as you would – OR – measure into containers that have a tight seal, allow the chutney to cool completely, and then freeze until you wish to enjoy it.  Our first taste was with a Saturday night curry and it was amazing!