Mango Chutney

July, Issue 1, 2015

  • 3 lbs., or 10 medium-sized mangoes
  • 2 tbsp. sea salt
  • 1/3 cup tamarind pulp*
  • 6-inch piece of ginger
  • 1/2 oz. dried hot red pepper
  • 2 cups cider, red wine or regular vinegar
  • 3 cups brown sugar
  • 2 1/2 cups raisins
  • 1 tsp ground pimento (all spice)


  1. Peel mangoes and cut into chunks if using whole mangoes. If using frozen mango chunks, let thaw first.
  2. Place in a non-metallic bowl, mix in the sea salt cover and let set for 2 hours.
  3. Rinse the mango chunks well. (Mango will still retain some of the salt.)
  4. Peel and chop ginger.
  5. Add all ingredients to a pot and bring to a boil. Reduce heat and continue to simmer for about 30 minutes. Mango should be cooked and chutney reduced and thickened. Store in sterilized glass jars.

 Makes about 5 1/2 cups.

Ways to enjoy Mango Chutney:

  • A spoonful on your plate with a curry meal is customary. Stir in about a quarter cup of chutney into the pot when making curry.
  • Serve with a cheese and crackers.
  • Use it to make chicken salad, mixing half chutney and half mayonnaise.
  • Add a couple tablespoons to your pasta salad in place of the sweet pickles.
  1. *Tamarind Pulp 
    Store bought jarred tamarind pulp.
  2. Fresh tamarind. Break the shells and use a spoon to remove the pulp (very time-consuming).
  3. Dried pulp (found in Asian stores). Put the pulp in a small sauce pan with cup of water and simmer covered for at least half an hour. Press the brown, syrupy water through a food mill or cheese cloth to get the pulp.

-By Jennifer Mullings

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