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Mango Chutney

Chef Arnoldi
Chef Arnoldi Posts: 9
edited November -1 in Sauces, Rubs, Marinades


• 2 Large Mangoes, diced small• 1 Lemon, segments removed & medium chopped
• 1 Cup Brown Sugar• &#189 Cup Molases
• 1 Cup Apple Cider• 1 Tbs Mustard Seeds
• 1 Cup Chopped Onion• 1 tsp Red Pepper Flakes
• 3 Clove Garlic fine minced• 1 tsp Ground Cinnamon
• &#189 Cup Ginger finely chopped• &#188 tsp Ground Cloves
• &#190 Cup Golden Raisins• &#188 tsp Ground Allspice
• 1 Lime, segments removed & medium chopped• 3 Large, clean canning jars
• 1 Orange, segments removed & medium chopped


combine all the the ingredients with the medium chopped mango in a stainless steel soup pot.

Bring to a boil slowly, at medium heat on a cooktop.
When boiling, reduce the heat so that you have a gentle boil, stirring every 5 min.
Gentle boil for 30 minutes.
Remove from heat & laddle hot into the Masson canning jars & seal.

Allow to cool at room temperature, then refrigerate. Use as needed (will keep refrigerated for up to 4 month)


Great with Pork, Brisket, Chicken or Turkey

Number of Servings:

Time to Prepare: