Mango Chutney

A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. (Wikipedia)

Mango Chutney


  • 2 pounds hard, green (unripe) mangoes, preferably a fleshy type
  • 2 tbsp salt
  • 1/2 pound ripe tamarinds
  • 2 cups vinegar (preferably cane or malt vinegar)
  • 3 cups light brown sugar
  • 1/2 cup peeled and chopped ginger root
  • 1/2 cup seedless raisins
  • 1 tsp ground allspice
  • 1 ounce hot dried red peppers, seeded and roughly crumbled

Step by Step Instructions

Step 1

Peel the mangoes and cut the flesh off the seeds into pieces about 1 X 2 inches. Mix with the salt and set aside for 2 hours.

Step 2

Pick the shell off the tamarinds, or use tamarind pulp, if available.

Step 3

Cover with 1/2 cup boiling water, allow to stand for about 1/2 hour then force the pulp through a sieve.

Step 4

Discard the seeds. Drain the mangoes thoroughly, discard liquid.

Step 5

Put into a large, heavy saucepan with the other ingredients and simmer, stirring from time to time until the mixture is thick and the mangoes are tender, about 1/2 hour. The mango pieces should not disintegrate.

Pour into sterilized jars.

Makes about 3 1-pint jars.