Makes 8 Cups
The mango chutney with which we are familiar is a British version
of a simpler Indian condiment. This is an Americanized version.
Place vinegar and sugar in a pot, place over medium heat, bring to
a boil and cook until the liquid reduces and thickens.
- 1 1/2 C vinegar
- 1 1/2 C brown sugar
- 5 C diced or sliced mango
- 1 T minced garlic
- 2 T ground ginger
- 1 t ground coriander
- 1 T curry
- 1/4 t cayenne pepper
- 1 t salt
Add all other ingredients, simmer for 5 minutes and remove from the
Let the mixture cool to room temperature and pack into jars.
The chutney tastes better after about 2 weeks.
If you want to keep it longer, you can can it.