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Awesome and very easy to make . I’ve made it 10 !
Question! Can I use fresh root ginger? If so, how much? i don´t have access to crystallized ginger…
Hi Gretel, good question! I haven’t tried making the chutney with fresh ginger, but if that was all I had, I would certainly give it a go. Crystallized ginger is just slices of fresh ginger that have been boiled in sugar water for a while. If you try making the chutney with the fresh ginger, please let us know how it goes!
Made a single half-pint serving.Used 1 cup mangoes, which was about 2 Haitian mangoes and then cut all the other measurements into sixths. So 1/3 cup sugar and 1/6 cup white vinegar. Used regular ginger instead of crystallized and didn’t use any mustard seed as I didn’t have any on hand. I boiled for 30-45 mins. TURNED OUT PERFECT!
I am wanting to make this for a small baby shower. Do you have a smaller batch- measurements for 1- 8oz jar?
Thanks so much!
Since you want one 8-ounce jar and this recipe makes six 8-ounce jars, then all you need to do is make one-sixth the recipe. To get the amounts, multiply each ingredient by .17 (that’s your conversion factor). This will give you really useless amounts like .17 cup sugar, though. So you might just want to halve the recipe and either freeze or can everything except what you’ll use for the baby shower. Hope that helps!
I did not make it, yet. I have those little yellow mangos – I believe they may be called Manilla” mangos. You do not give a measure for the quantity for the cut mango – just the number of mangos – and it is a different type and size than the ones I have. Please give me a hint – measure for the cut mangos.
You want 6 cups of diced, peeled mango. Those little mangoes are so creamy and delicious!
Thank you for the amount of mango needed. It took 5 of these little yellow mangos to equal 3 Cups of chopped mango. I scraped the seeds to get as much mango off as I could. Luckily I had (been given) 10 mangos so it worked out well. The batch is cooking now and certainly smells very good.
Made this and it turned out just delicious.
I plan on making this chutney but have a question. I have fresh mangoes do the mangos need to be green, half ripe, or ripe?
For this recipe, you want ripe mangoes.
Awesome recipe!!I couldn’t find golden raisins so I used chopped apricots. I reduce the sugar a tiny bit (because my mangoes were super sweet) and I added a dash of cinnamon. I also used apple cider vinegar because I like the taste.
And this was BOMB. I made the mistake of cutting the recipe I half. Three 8-ounce Jars sounds like a lot but not with this stuff!! I had a Samosas party and this was the first chutney to be finished. But you could put it on anything!! Toast, rice, pita, I even had some on a burrito with leftover samosa ingredients. TOO GOOD.
Great recipe… i only substituted the crystallized ginger for fresh since i didn’t have crystallized and added a few cloves. I wish I would’ve made a bigger batch because I used it to make a mango chutney chicken and coconut rice annnnnd… it’s all he’s eaten the past 2 days
I added ginger and clove…much improved flavor and like my mother made. I’ve also made it with cardamom with excellent results.
I have made this dish many times and my teenagers gobble it up! I use cream at the end because when I printed this recipe off many years ago, that is what it called for. This is the first time I used canned mangos (because I I couldn’t find fresh ones). I used a 15 ounce can and it had a little more liquid than normal but the rice soaked it up and it was delicious! Definitely a family favorite!
Love it. I made one change. I used dried mango and the texture is fantastic.
Hi James, cool! Good to know it works with dried mango. I’m assuming you had to add water to the pot?
It was super easy to make, we used fresh mangoes from our tree.We added extra chilli and some fresh ginger. It is delicious!
I have a problem with the measurements here:
Would it be a problem to provide weight dimensions instead of volume dimensions? That is way more precise. Mango sizes differ a lot. Specially if you are in a place where they grow, and the sizes are not standardized like in a Supermarket.
The same applies to the cup raisins and the Ginger. By weight would be so much easier to get right. Preferably in grams, that way you are more inclusive for the rest of the world outside the US. Feet, Inches, cups, Gallons, ounces. That’s old Imperial history.
Thanks for your feedback. The internet tells me a cup of diced mango is 165 grams, but I don’t have any ripe mangos here to give it a spin in real life. I envy your access to homegrown ones!
We do realize a lot of our readers are international, which we love, and we do want to be more inclusive. That said, we don’t yet offer weights for most recipes, and we have quite a backlog of legacy recipes–it would take months and a lot of leg work to convert every recipes, specifically one we’d need to re-test, like this one. Ah, if only it were in the cards!
I agree, metric weights are wonderfully speedy and so very accurate. You can use this handy table and do some of the conversions yourself, if that helps. Happy thanks for reading and cooking with us.
I made it and it was awesome. It was super easy to make, it went well with my chicken
I’m going to make with frozen mango. Tried Metro’s brand yesterday and Soooo good. Better than fresh mangoes I have bought in the past. Will let you know how frozen works.Want to this on fish tacos.
How did it go with frozen mango?
I made this today. I used jarred mango in natural juice (Costco) and organic raw and unfiltered apple cider vinegar. Amazing !! One jar of mangoes made 5 canned jars! There was a splash left over that didn’t last long!! Yum!
an easy recipe, quick also. mangoes a plentiful in my town, plenty of free fruit to prepare and give much of it away. I used a dark vinegar in my last batch & it improves the presentation.
Fantastic recipe. I’m a novice and pulled it off even with homemade candied ginger.
Because of my health and being over weight, I am off ALL flour and ALL sugars. Sugar substitutes are really being over emphasized and used and I fear are not good for us. Are there ANY sweeteners that we can use to make like a bit more interesting? Can you make some recipes with Monk sugar, I have heard only good things about it.
Hi, Genni! We don’t have any recipes with Monk sugar, though we do have lots that use honey. I’m not sure if that falls within your dietary guidelines or not. We also have plenty of healthy fruit recipes without sugar or with minimal sugar. This Cardamom Citrus Fruit Salad is a favorite of mine. You may also like this Gluten-Free Apple Tart. It doesn’t have wheat and uses coconut sugar or maple sugar, and not very much of it. If you’re looking for a healthy dinner idea with Mango, this salad is on the weekly rotation at my house. Skip the noodles, and add chicken breast instead, and use a different dressing. Finally, this is another favorite salad and it only uses 2 teaspoons of sugar in the dressing, but, of course, you could cut it out all together and still have a great salad. I make this all the time without the noodles to save time. Good luck on your healthy eating journey.
I made this recipe & replaced half the sugar with Xylitol – the result was delicious!!