Cinco de Mango Chutney

Chris from Mele Cotte and the National Mango Board invite us to celebrate Mexico’s Independence Day with Mango. With joy I followed this invitation and prepared a Mango Chutney. My absolute favorite chutney is this. So I adapted it for Mango, and it’s heavenly delicious, too!

Mango Chutney

Cinco de Mango Chutney

200 ml cider vinegar
125 g sugar
1 mango, peeled and cut into small pieces
1/2 bitter orange, not peeled but cut into small pieces
50 g raisins
1 small onion, cut into slices
1/2 ts quatre épices
fresh ginger, finely grated
coriander and pepper seeds
1 dried peperoncino, crushed
1 pinch of salt

Combine sugar and vinegar in a pot; bring to a boil, stirring until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, about 30 minutes. Stir occasionally during cooking.
Pour into clean, hot jars.


4 Gedanken zu „Cinco de Mango Chutney

  1. This sounds wonderful! I don’t think I have ever had Mango Chutney. Thanks for participating. The round up will be out tomorrow sometime. :)

  2. Can’t ss the pic..but from the ingredients..it sounds wonderful..especially the burst of different flavours :)

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