Very Mango Chutney

Servings: 10
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Recipe Categories: Vegetarian, Toppings, Foodservice


1/2 cup brown sugar
1 cup apple cider vinegar
2 medium onions, chopped
3 cloves garlic, minced
1 tablespoon finely chopped ginger
1 small habanero pepper, seeded and minced
1 tablespoon sea salt
4 large very ripe, soft mangos, peeled, pitted and chopped
1/2 cup lime juice
1/2 cup golden raisins


In a large sauce pan over medium high heat, combine the sugar and vinegar bringing the mixture to a simmer. Add the onions, garlic, ginger, pepper and salt. Let this come back to a boil and simmer for 10 minutes. Stir in the mango, lime juice and raisins. Simmer for another 15-20 minutes until the mixture becomes the consistency for a marmalade.

Source: Chef Allen Susser

Serving Suggestion

Pair with grilled meat or poultry for an elegant dinner. Leftover chutney can keep in refrigerator for 1 month and in freezer for 3 months.