Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


Chef ArnoldiChef Arnoldi Posts: 974
IngredientsHere is my recipe for 12 servings:
Mango Chutney:
2 large Mango (about 4 cups medium chopped) 1 cup brown sugar 1 cup apple cider 1 cup chopped onion 3 cloves garlic minced 1/2 cup fine chopped ginger 3/4 cup raisins 1 lime (segments removed & medium chopped) 1 orange (segments removed & medium chopped) 1 lemon (segments removed & medium chopped) 1/2 cup molases 1 Tabsp mustard seeds 1 teasp red pepper flakes 1 teasp ground cinnamon 1/4 teasp ground cloves 1/4 teasp ground allspice and 3 large, clean canning jars
 Instructionscombine all the the ingredients with the medium chopped mango in a stainless steel soup pot& bring to a boil slowly. When boiling, reduce the heat so that you have a gentle boil- stirring every 5 min. Gentle boil for 30 minutes, then laddle into the Masson canning jars & seal.
Allow to cool at room temperature, then refrigerate. Use as needed Notes(will keep refrigerated for up to 4 month)Number of Servings: 12Time to Prepare: 1 hour
Sign In or Register to comment.
Click here for Forum Use Guidelines.