If you follow me on instagram, you know I have been up to my eyeballs in mango lately with the mango tree in my front yard. Fruit trees are like a boat, they are great when you have a friend with one, they are a TON of work when they’re your own. That is why I have a love hate relationship with that tree- there are so many mangos I couldn’t keep up with them.
Here is the mango tree in all its glory!
Luckily, I do love mangos and this Mango Chutney is a result of the abundance of mangos I had in my life this summer. And to be honest, if you live in the Sub and Tropical parts of Florida, chances are you will be gifted mangos in your life and this recipe will come in handy. And even if you aren’t gifted mangos, if you love mango flavor, find some mangos in the freezer section at the grocery store and make this recipe- you won’t be sorry!
The other reason you want a mango chutney in your life because it is amazing paired with grilled meats, particularly grilled pork, grilled chicken, and grilled seafood.
This recipe is my slant on the traditional Major Grey’s Chutney. Who is Major Grey you ask? Supposedly Major Grey was a British Colonial officer who developed a mango chutney while living in India. Whatever the story, Major Grey’s Mango Chutney is just about the best thing in my life, and an excellent dish to have for your next cheese platter. It goes wonderfully well with soft cheeses and spread over crackers just as well as it does paired with grilled meats. If you don’t want to make your own chutney, I recommend Cross and Blackwells version of Major Grey’s chutney.
What makes this “Floribbean” in my mind is using Lime juice and zest versus the lemon juice I see in most recipes. This recipe is great to customize and make it your own – if you like spice, add a jalapeño or two, or experiment a bit! If you give this a try don’t forget to tag me in your photos online- @grillgirlrobyn on instagram, #grillgirlrobyn.
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Floribbean Mango Chutney
- Total Time: 1 hour 50 minutes
- Yield: 5 cups 1x
Description
This is Major Grey's Mango Chutney with a bit of Floridian Flair- I used lime and lime zest to set it apart from your average mango chutney recipe. This recipe is begging for your personal touch- add jalapenos, poblanos or even habaneros to make it your own!
Ingredients
Scale
- 5 cups chopped mango
- 1 cup sugar
- 1 cup packed light brown sugar
- 1 cup apple cider vinegar
- 1 cup golden raisins
- 1/2 c. finely chopped or grated ginger
- Juice and zest of 4 limes
- 2 tsp Chile powder
- 1 tsp ground nutmeg
- 1 tsp sea salt
- 1/2 tsp ground cloves
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 large yellow onion, finely chopped
- 1 stick cinnamon
Instructions
Combine all ingredients in a large pot and bring to a boil, then reduce to a low simmer for about 1 1/2 hours to let the sauce reduce and thicken. Store in cute jars in the refrigerator- these can stay in the fridge for up to two weeks. If you are into canning, can these and you will have mango chutney all year long!
Notes
If you love Tropical Fusion cooking, aka “Floribbean style” food, make sure to subscribe to our site because we do too!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: dip, sauce, chutney
- Method: simmer
- Cuisine: Indian, Floribbean, Caribbean, Indian
Love Floribbean cuisine? Me too! Check out some of my other Floribbean inspired recipes!
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