Great with leftover turkey or roast chicken, or to accompany a plain poached chicken.
- Add everything but the mangoes to the pan. Bring to a boil over medium heat. Stir until sugar dissolves.
- Peel and take the seed out of the mangoes. Slice the mangoes. A
- dd the sliced mangoes to the pan and cook for about 30 minutes or until thick.
- 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.