Mango chutney


Great with leftover turkey or roast chicken, or to accompany a plain poached chicken.


6 clv garlic (chopped)
2 c sugar
2 apple (peeled and chopped)
12 oz raisin (golden raisins or sultanas)
1 t ginger (fresh ginger, peeled and finely chopped)
2 c vinegar (white wine vinegar)
6 chili pepper (seeds removed and finely chopped)


  1. Add everything but the mangoes to the pan. Bring to a boil over medium heat. Stir until sugar dissolves.
  2. Peel and take the seed out of the mangoes. Slice the mangoes. A
  3. dd the sliced mangoes to the pan and cook for about 30 minutes or until thick.
  4. Ladle into hot, sterilized jars. Process for 10 minutes in a hot water bath.


Apart from being great with roasted and deli meats, mango chutney would enhance a salad dressing or vinaigrette.

1 batch
Preparation time
Cooking time
Total time
50 minutes