Hawaiian Mango Chutney

Hawaiian Mango Chutney


6 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.

Shirley Crowley

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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