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Mango Chutney Recipe

Mango Chutney

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

Showing 11-20 of 30

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  • on September 10, 2010

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    It's a bit time consuming, but well worth the effort. I canned this chutney in Mason jars. It's sweet and spicy and so much better than the store bought stuff. I had bought large fruit so I only had to chop 2 1/2 mangos.

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  • on July 29, 2010

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    Relatively easy to make, and delicious. I misread the sugar and added a whole cup, but came out ok since i had had added some who peppers in there for extra heat. One suggestion-and I will do this next time I make this recipe-is to add some whole cardamon while the chutney is cooking. Not too many, I would think maybe 2-3 whole cardamons and see what happens.

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  • on July 19, 2010

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    I generally like things less sweet than others, so I left the brown sugar out altogether. Also substituted OJ for the pineapple juice since we were out of pineapple - love the chutney on salmon and I might put it over rice for lunch!

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  • on July 11, 2010

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    I've made this recipe a few times and we love it. I half the recipe because it makes plenty. Also, used two bags of frozen mangos and let them thaw and them chop into smaller pieces to use. This saves a lot of time. Also, my husband is not a big fan of curry so I omitted that ingredient. We haven't tried with fresh mangos to compare, but we'll make this again for fish or chicken.

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  • on June 29, 2010

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    I made this recently. Wow! A LOT of work. I spent over an hour chopping all of the ingredients. It took 8 mangoes to make four pounds. I would have appreciated Alton's method of prepping a mango. I measured everything according to directions. I did all of my prep work before I turned the heat on under the skillet. One fourth cup of ginger is too much. We like ginger, but I would only put 2 Tbs. minced ginger in this recipe. It made a huge amount. And really, chutney isn't something you eat by the spoonfuls. It's just a topping. I would certainly half this recipe. With less ginger, I believe this would be a really good mango chutney. I plant on topping my fish, chicken, and pork with this chutney. I have so much of it. I froze the rest of it in two quart size baggies.

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  • on March 06, 2010

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    This recipe is one of the best for any kind of fish, poultry, or as some users agree burgers. Haven't tried it on my bacon cheese burger yet, but I think I will.

    Thanks to Alton for this one!

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  • on July 26, 2009

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    While going thru my FN saved recipes, I rediscovered this yummy recipe. Thought I should let you kids in on a secret--you can also make this with apples instead. It's awesome! Make the full amount, too--everybody who tastes it wants some to take home!

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  • on July 14, 2009

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    I whipped up a batch of this last night and it tasted fantastic. Haven't tried it on anything other than a spoon yet, but I can imagine it'll be great on food too. I'm planning to put some on a burger. MMMM...

    I cut the whole recipe in half (except for the chile flakes because I like my chutney spicy, and it still yielded a ton of chutney. I don't see why anyone would need to make 4 cups of chutney at a time.

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  • on June 11, 2009

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    Does anyone know whether this recipe is safe for canning, using a hot-water-bath method? I am new to preserving, and am not sure of the necessary ratios of fruit to sugar, or if the pineapple juice compensates for the relatively small amount of sugar in this recipe. I would be very grateful for guidance from those with more canning experience.

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  • on November 24, 2008

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    I keep coming back to this recipe, so I hope it stays on the website. (I can't seem to keep up with the print out. I've made this about 10 times and people love it. I use Craisins instead of raisins, and maybe green onions instead of red. I serve it over grilled salmon with rice. (We live in Alaska...

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