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This is delicious on everything.My husband asked me to make another batch just to dip his toast and crackers. Love it thanks
Oh, it would be a great dip for crackers, great suggestion Theresa!
Absolutely delicious. I did add a little more red pepper flakes to give it some kick.
how long does the chutney last in the fridge after you open it?
Hi Will, this chutney has a lot of vinegar and sugar in it that helps it keep. Its one enemy is mold. It can last weeks and weeks as long as it doesn’t get moldy. When it does though, throw it out.
I’m excited to try this but am a little worried it will not be as spicy as I would like–what would you recommend
You can increase the dried rec chilie flakes to 1 teaspoon. You may also (or instead) add 1 minced jalapeno or serrano pepper. I always taste a bit of the pepper first, since they can vary so much in heat. Happy cooking!
This sounds wonderful and I’m excited to try it but I don’t have any mustard seeds. Can I use ground mustard or is it better just to leave out the mustard all together? Do you think this would work with sugar substitutes? Thank you.
You can make this using whole-grain mustard, or omit the mustard seeds. As for the sugar substitute, were you thinking unrefined sweetner like honey, or a sugar replacer? If you plan to can this and use a sugar replacer, you should use a recipe made just for canning calling for that specific product. Hope that helps.
Substituted the vinegar with mango pickle. Used fresh ginger instead. Used regular raisins. I love the texture of mango chunks in the sauce. It’s a bit too sweet and sour for my taste, but I did get seconds.
Loved the recipe! Plan to give away as gift. Do I need to cool down the mixture before I close the jar and subject to a water bath?
Hi Maria, you do not need to cool down the mixture first before closing the jar and doing a water bath. So glad you like the recipe!
Wonderful chutney recipe! I made it once, last summer, and I am preparing to make it again soon. I can not recall, tho, what type of onion I chose, and it appears in the photos a red onion was used. Would that be the recommendation?
Hi Denise, any regular onion will work with this chutney – red, white, or yellow. So glad you liked it!
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?