Recipe

Mango Chutney Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 9 months ago From one of my mom's old international cookbooks, this is a great sweet and savoury condiment for everything from fish to chicken or rice! Serving size is 2 tbsp, recipe makes about 2 1/2 cups. Prep:5m Cook:25m Servings:20	Jo_jo_ba
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Ingredients

2 1/2 cups diced mango

1 1/2" piece peeled and grated fresh ginger

1 jalapeno pepper, minced

1 clove garlic, minced

1/4 teaspoon salt

1/2 cup vinegar

1/2 cup firmly packed light brown sugar

1/2 cup dried cranberries

Directions

Place all ingredients in a medium saucepan.

Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking.

Let cool before storing in an airtight container.

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Comments

jo_jo_ba 1 year, 9 months ago said:

Amount Per Serving
Calories: 45.2
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 2.8 mg
Total Carbs: 11.9 g
Dietary Fiber: 0.6 g
Protein: 0.1 g

dee 1 year, 9 months ago said:
I love the idea of the dried cranberries in this. Love Mango Chutney tooooooooooooo Much I think. Is that even possible? :-) Thanks for this recipe and the one for the saucy shrimp.

otterpond 1 week ago said:
Any idea about how long this would store in the refridgerator?

jo_jo_ba 1 week ago said:
I would say as long as any kind of commercially bought jam, so however long the raspberry jam is there haha!

otterpond 1 week ago said:
Good answer! It came out really well. Made just under 2 cups. I'll be topping some leftover pork chops with that for dinner tonight. Mine was a bit darker than shown in your picture.

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