Mango Chutney

User rating: 5 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Bulletin on May 31, 2006.



Mango Chutney

  • 12 cups green mango slices
  • 1/2 cup salt
  • 7 cups (3 pounds) raw sugar
  • 3 cups apple cider vinegar
  • 2 packages (15 ounces each) raisins
  • 4 small Hawaiian red peppers, chopped
  • 3 tablespoons minced garlic
  • 1/2 cup minced ginger root


  1. Combine mango slices and salt; let stand overnight.
  2. Rinse and drain.
  3. Combine sugar and vinegar; simmer for 30 minutes.
  4. Add mango slices and remaining ingredients; simmer for 1 hour or until mangoes are tender and chutney is of desired consistency.
  5. Sterilize jars, fill with chutney and seal*.

Makes 7 pints.

*Note: Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner. (The National Center for Home Food Preservation).

Estimated Nutrient Analysis per 1 tablespoon:
40 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 30 mg sodium, 11 g carbohydrate, 0.5 g fiber, 10 g sugar, 0 g protein


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This has been my go to recipe for years. I love the ginger that give the ordinary a kick!

by LJ Andres on 2/13/2022