Mango Chutney (Chunky)

Name: Mango Chutney (Chunky)
Total time: 60 min
Ingredients: 6 firm under-ripe mangoes, cubed; 75 g raisins; 250 ml (1 cup) cider vinegar; 200 g (1 cup) packed light brown sugar; 2 tbsp garlic, finely chopped; 1 ea. (½ cup) finely-chopped medium onion; 1½ tbsp fresh ginger, scraped and minced; 2 tsp salt; ¼ tsp cayenne pepper; ¼ tsp freshly ground black pepper

Mango chutney is a specialty chutney of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways and can be served with poppadoms or with the main course.

60 min

Ingredients

6 firm under-ripe mangoes, cubed
75 g raisins
250 ml (1 cup) cider vinegar
200 g (1 cup) packed light brown sugar
2 tbsp garlic, finely chopped
1 ea. (½ cup) finely-chopped medium onion
1½ tbsp fresh ginger, scraped and minced
2 tsp salt
¼ tsp cayenne pepper
¼ tsp freshly ground black pepper

Steps

Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
Add mangoes, raisins, and onion and bring to the boil again.
Reduce the heat to low, and simmer for 15 minutes, stirring constantly to prevent sticking.
Add the garlic, ginger and seasoning and simmer for 5 minutes.
Remove from heat and allow to cool before serving.
Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.

More recipes with mango, raisins, vinegar, brown sugar, garlic, onion, ginger or cayenne pepper

Adapted from “Mango Chutney (Chunky)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.