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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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Michael's Mango Chutney
Michael Roberts

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.

  • 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
Place vinegar and sugar in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens.
Add all other ingredients, simmer for 5 minutes and remove from the heat.
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.