Very Mango Chutney

    Servings: 10
    PREP TIME: |Cook Time:
    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 Suggestions

    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.
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