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Hawaiian Mango Chutney

By: Shirley Crowley
Region: American
Dish:Vegetarian - Chutneys
Time to Prepare: 1 Hr


3 cups distilled white vinegar
6 cups sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg

5 small red hot chillies, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1/2 cup fresh ginger, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional)


In a large pan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chilli and salt. Bring to a boil; boil for 1/2 hour.
Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.


Laung, garlic, kishmish, cinnamon and adrak make this tasty, tangy chutney into a Hawaiian style treat. Great on meats or with parathas.

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