Mango Chutney

Makes 3 Cups
Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.


  • 4 mangoes, peeled, pitted, and chopped (4 cups)
  • 3 tablespoons grated fresh ginger
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 sweet red pepper, seeded and chopped (about 1 cup)
  • 1/2 cup raisins
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1/2 cup white vinegar
  • 1/3 cup water


  1. Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.
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