Floribbean Mango Chutney
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!
Servings: 5 cups
Ingredients
- 5 cups chopped mango
- 1 cup sugar
- 1 cup packed light brown sugar
- 1 cup apple cider vinegar
- 1 cup golden raisins
- ½ c. finely chopped or grated ginger
- Juice and zest of 4 limes
- 2 tsp Chile powder
- 1 tsp ground nutmeg
- 1 tsp sea salt
- ½ tsp ground cloves
- ½ 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
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