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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Chutneys, Relishes and Spices
Contributed by Vegetarians and Vegans from around the world
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Lonus Mango Chutney

by Lon Hall.
Everybody must have a mango chutney around the house.
The husband of my office mate, a Pakistani, brings back jars from his home country that could stop a charging rhino in its tracks.
This recipe is my own and is neither as fiery nor as garlicky as many of my recipes.

  • 1-1/2 C sugar
  • 1 C cider vinegar
  • 3 C mango, peeled, seeded and chopped
  • 1 C papaya, peeled, seeded and chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 lime, seeded and chopped, with peel
  • 1/2 C raisins
  • 1 tsp salt
  • 1-1/2 tsp ground ginger
  • 1/4 tsp cayenne
  • 1 tsp dry mustard
  • 2 cloves garlic
  • a spice bag containing 15 cloves and 1 cinnamon stick
Make a syrup of the sugar and vinegar by boiling for 5 miuntes.
Mix with remaining ingredients in a large heavy saucepan.
Bring to a boil and simmer 5 minutes.
Remove spice bag and simmer, uncovered, stirring often, 30 minutes.

Remove garlic.
Ladle into hot, sterilized 1/2 pint jars and seal.
Process in a boiling water bath for 15 minutes.
Cool and store in refrigerator after opening.

Makes 6-8 jars