Dried Mango Chutney


use as a condiment on your favourite sandwich; spoon on grilled or seared meats; enjoy with a slice of good cheese and fruit. a delicious chutney that you'll make over and over again.

Time: 50 minutes


  • place all ingredients in a medium saucepan
  • bring to a boil , reduce heat to low , and simmer until thick , about 30-35 minutes , stirring often to keep from scorching
  • let cool , and store in an airtight container

dried mango chutney image

Number Of Ingredients: 12


  1. dried mango
  2. golden raisins
  3. red onion
  4. black tea
  5. red pepper flakes
  6. fresh ginger
  7. red wine vinegar
  8. corn syrup
  9. garlic cloves
  10. salt
  11. mustard powder
  12. ground allspice


Use as a condiment on your favourite sandwich; spoon on grilled or seared meats; enjoy with a slice of good cheese and fruit. A delicious chutney that you'll make over and over again.

Recipe From food.com

Provided by evelynathens

Time 50m

Yield 16 serving(s)


  • Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 30-35 minutes, stirring often to keep from scorching. Let cool, and store in an airtight container.

Dried Mango Chutney image

Number Of Ingredients: 12


  • 8 ounces dried mango, coarsely chopped
  • 6 ounces golden raisins
  • 1 cup red onion, diced
  • 1 1/2 cups black tea, very strong (use 2 tea bags)
  • 3/4 teaspoon red pepper flakes
  • 1/2 cup fresh ginger, grated
  • 1/2 cup red wine vinegar
  • 1/2 cup corn syrup (light or dark)
  • 2 garlic cloves, minced
  • salt, to taste
  • 1 teaspoon mustard powder, ground
  • 1 teaspoon ground allspice


A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Recipe From allrecipes.com

Provided by Shirley Crowley

Time 1h40m

Yield 240


  • In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
  • Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
  • 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.

Mango Chutney image

Number Of Ingredients: 17


  • 3 cups distilled white vinegar
  • 6 cups white 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 chile peppers, seeded and chopped
  • 1 teaspoon kosher salt
  • 2 large onions, chopped
  • 3 cloves garlic, chopped
  • 1 cup golden raisins
  • 1 cup raisins
  • ½ cup fresh ginger root, chopped
  • 16 cups sliced, semi-ripe mangos
  • ½ cup sliced almonds


Recipe From foodnetwork.com

Provided by Alton Brown

Time 1h

Yield about 4 cups


  • Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
  • In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
  • In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

Mango Chutney image

Number Of Ingredients: 13


  • 4 pounds fresh mangos, ripe but not too soft, peeled
  • 3 tablespoons vegetable oil
  • 1 teaspoon chile flakes
  • 2 1/2 cups medium dice red onion
  • 1/4 cup minced fresh ginger
  • 1 cup small dice red bell pepper
  • 8 ounces unsweetened pineapple juice
  • 4 ounces cider vinegar
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons curry powder
  • Kosher salt and fresh ground white pepper
  • 1/2 cup raisins or golden raisins
  • 1/2 cup toasted, roughly chopped macadamia nuts


A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!

Recipe From allrecipes.com

Provided by BASTET

Time P1DT1h30m

Yield 12


  • Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
  • Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
  • Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
  • Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

Roasted Pear Mango Chutney image

Number Of Ingredients: 15


  • 2 firm green pears - peeled, cored and halved
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2 cups diced green (under ripe) mango
  • 1 small red onion, chopped
  • 1 green chile pepper, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon grated fresh ginger
  • ½ cup dried sour cherries
  • ¾ cup cider vinegar
  • 1 tablespoon cayenne pepper


Made in minutes with just four ingredients, this chutney makes a great side dish. You can also use it to perk up grilled chicken, roasted vegetables, or tortilla wraps.

Recipe From food.com

Provided by Annacia

Time 20m

Yield 1 1/3 cups


  • Combine dried cranberries, water, sugar, and ginger in a small saucepan.
  • Bring to boiling.
  • Cover and remove from heat.
  • Let stand for 15 minutes.
  • Snip any large pieces of mango chutney.
  • Stir chutney into cranberry mixture.
  • Cover and chill at least 2 hours (overnight recommended).
  • Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
  • Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
  • Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.

Dried Cranberry Chutney Appetizers image

Number Of Ingredients: 8


  • 1/2 cup dried cranberries
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon finely chopped fresh ginger
  • 3/4 cup mango chutney
  • soft cheese or cream cheese
  • apple, slices
  • toasted baguette, sliced or cracker

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