Mary's Mango Chutney


Aside from canning 101 in culinary school, I’d never done any canning until now. So, when Mary mentioned she was going to be making mango chutney I was all over it. It’s one of my dad's favorite condiments, and for good reason. It’s sweet and tangy and goes well with anything from cheese to meat to marinades. I thought it would be fun to work on recipes and post with friends while in Hawaii and share some of their family recipes with you. This mango chutney was passed down from Mary’s dad, it uses under ripe, green mangoes which give the chutney more texture and a bit of a tart flavor.

If you haven’t done any canning before, I suggest you give it a try. Now is the perfect time to preserve the last of your ripe summer produce so you are able to enjoy it throughout the year. The most essential part of canning is cleanliness, you need to make sure all the jars and lids are sterilized to prevent contamination. It’s really quite a simple process and it’s so wonderful to use homemade sauces and preserves to spruce up your meals and recipes. If you have specific questions about the process please feel free to leave a comment below. Or, check out The Kitchn for all the basics of canning and preserving, they are a great resource for all of your kitchen needs.

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Mary’s Mango Chutney

Makes about 16 cups

  • 16 cups of peeled and sliced green mango (under ripe mango)
  • 1 qt apple cider vinegar (4 cups)
  • 11 cups raw or granulated sugar
  • 5 cloves of garlic, peeled
  • 3 Hawaiian or Thai chili peppers (remove seeds and adjust quantity to your taste)
  • 3” fresh ginger, peeled and roughly chopped
  • 2 cups golden or regular raisins
  • 1 cup candied ginger, chopped
  • 1 T ground cloves
  • 2 T salt
  • Optional Spices: cumin seeds, cardamom, peppercorns

Place the mangoes in a large pot and cover with of ½ of the sugar. Leave the sugar covered mangos out at room temperature, and let them sit overnight.

The next day when you are ready to start cooking: blend the garlic, chili peppers, fresh ginger, cloves, salt and optional spices with 1 c of vinegar in a blender. Add this pureed spice mixture to the mangos, and add in the remaining sugar, raisins, candied ginger and 3 cups of vinegar.

Bring to a boil and reduce to a simmer, cook for approximately 2 hours or until the liquid has thickened and the fruit is soft. The cooking time will vary depending on the the pot you use and the power of your stove. If the liquid is evaporating too quickly, you can cover the pot and/or add small amounts of water as needed. Stir occasionally to prevent the bottom from burning.

Pour into prepared jars.

Note: I haven’t tested this recipe with other fruits, but I think it would be wonderful with crisp apples or peaches. If you give it a try, please let me know how it is!