How to make it

  • 1. In a medium saucepan, combine all of the ingredients.
  • 2. Bring the mixture to a simmer over medium high heat, stirring occasionally. The mixture should not be hot enough to burn. Using a stainless steel pot is best.
  • 3. Reduce the heat and simmer for 30 to 45 minutes, uncovered, stirring occasionally. The consistency should be thick and glossy and easy to spoon. The mangoes should be extremely tender and translucent. Adjust salt and/or sugar to taste.
  • 4. Remove from heat and allow to cool until just warm.
  • 5. Chutney should be served at room temperature. It can be left overnight to ripen at room temperature in an airtight container and then be refrigerated for two weeks. We keep it in the fridge for two months without any problem but that means packing it hot in sterile jars.
  • If you’re going to make a big batch and store some for future use, just can in pint jars, using the water bath method for 30 minutes. These will last at least six months in the pantry.
  • Try a dollop of this on grits.

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