Hawaiian Mango Chutney


    Hawaiian Mango Chutney

    Hawaiian Mango Chutney


    7 people made this

    About this recipe: Laung, garlic, kishmish, cinnamon and adrak make this tasty, tangy chutney into a Hawaiian style treat. Great on meats or with parathas.

    Serves: 240 

    • 3 cups distilled white vinegar
    • 6 cups sugar
    • 6 cups brown sugar
    • 1 teaspoon ground cinnamon
    • 2 teaspoons ground ginger
    • 4 teaspoons ground allspice
    • 1 teaspoon ground cloves
    • 2 teaspoons ground nutmeg
    • 5 small red hot chillies, seeded and chopped
    • 1 teaspoon kosher salt
    • 2 large onions, chopped
    • 3 cloves garlic, chopped
    • 1 cup golden raisins
    • 1/2 cup fresh ginger, chopped
    • 16 cups sliced, semi-ripe mangos
    • 1/2 cup sliced almonds (optional)

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. In a large pan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chilli and salt. Bring to a boil; boil for 1/2 hour.
    2. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
    3. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.
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