On Line Cookbook
Mango Chutney
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Teddy Ronan

Serves/Makes:4 Pints

  • 3 Lbs (1.4 kg). Green Mangos, halved, pitted, peeled and diced (9 cups)
  • salt
  • 2 garlic cloves, chopped
  • 1/3 cup (80 ml) chopped fresh ginger
  • 1 Tbsp (15 ml). cayenne pepper
  • 2 cups (475 ml) vinegar
  • 6 cups (1425 ml) sugar
  • 1 lb (.5 kg). plums, scalded, peeled, pitted and chopped
  • Sprinkle mangos with and set aside for 1 hour. Drain.
  • Process the ginger, garlic and 2/3 cup (150 ml) vinegar in a food processor until it forms a smooth paste.
  • Put the mangos and sugar in a saucepan and boil until mangos are tender and mixture is a jam-like consistancy, about 45 minutes.
  • Add the seasoned paste and stir gently.
  • Add the plums and cook stirring for eight minutes.
  • Add remaining vinegar and simmer for 15 minutes or until thick and dry.
  • Put in jars and process in boiling water bath for 15 minutes.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.