Very Mango Chutney

  • Yield 10 servings

A perfect sauce for grilled port chops.

mango chutney
National Mango Board


1 1/2 cups brown sugar
1 cup apple cider vinegar
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon finely chopped ginger
1 small habanero pepper, seeded and minced
1 teaspoon sea salt
4 large very ripe, soft mangos, peeled, pitted and chopped
1/2 cup lime juice
1/2 cup golden raisins


  1. In a large sauce pan over medium high heat, combine the sugar and vinegar bringing the mixture to a simmer. Add the onions, garlic, ginger, pepper and salt. Let this come back to a boil and simmer for 10 minutes. Stir in the mango, lime juice and raisins. Simmer for another 15-20 minutes until the mixture becomes the consistency for a marmalade.

Serving Suggestions: Pair with grilled meat or poultry for an elegant dinner. Leftover chutney can keep in refrigerator for 1 month and in freezer for 3 months.

Recipe courtesy of the National Mango Board



Get every new post delivered to your Inbox.

Join 278 other followers