Let’s cook! Mango Chutney

October 24, 2010

Due to a Mass Outcry, I’m going to share the chutney recipe from this year’s Epcot Food & Wine Festival cookbook.

Okay, so the Mass Outcry consisted of one person, but when you have five Dedicated Readers, one person is a pretty significant percentage…

This condiment becomes part of the Mango Barbecue Sauce served at the South Africa kiosk – see the Sweet Potato Puree with Mango Barbecue Sauce recipe for more details… and of course it can certainly be used in other ways…

So here we go…

Mango Chutney

1 1/4 Cups Peeled and Diced Mangos (about 2 small)

1/2 Tablespoon Peeled and Minced Fresh Ginger

1 Minced Jalapeno Pepper (membranes and seeds removed according to the recipe… I’d probably keep them in myself…)

1 Clove Garlic, Minced

1/8 Teaspoon Kosher Salt

1/4 Cup Cider Vinegar

1/4 Cup Firmly Packed Light Brown Sugar

1/4 Cup Raisins

Combine all ingredients in a saucepan and bring to a boil.

Reduce heat to low and simmer about 25 minutes stirring frequently or until thickened. Let cool.

Okay Lisa, now you have to make it and let us know how it turns out!

One Response to “Let’s cook! Mango Chutney”


  1. […] 3/4 Cup  Chutney (I used hot Mango, or use Major Grey’s, or try the recipe here) […]

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