Mango Lime Chutney

Makes 3 cups (750 mL)

Mango Lime Chutney


Mix chutney with Mexican rice or serve with roast chicken.

To tell if a mango is ripe, gently squeeze it in the palm of your hand; it is ready to use if it feels soft, like a tomato.

Chutney keeps well, covered and refrigerated, for up to 1 week.

Substitute lemon zest and juice for the lime.

  • 1 cup granulated sugar 250 mL
  • 1/2 cup white vinegar 125 mL
  • 3 cups chopped ripe mangos (see Tips, above) 750 mL
  • 1 onion, chopped
  • 1/2 cup golden raisins 125 mL
  • 2 tbsp grated lime zest 25 mL
  • 1/4 cup freshly squeezed lime juice 50 mL
  • 1 clove garlic, minced
  • 1 tsp mustard seeds 5 mL
  • 1/4 tsp cayenne pepper 1 mL

In a pot over medium heat, combine sugar and vinegar and bring to a boil. Add mangos, onion, raisins, lime zest and juice, garlic, mustard seeds and cayenne pepper. Reduce heat and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Let cool.

  • from:
    500 Best Sauces, Salad Dressings, Marinades & More
  • by George Geary
  • Robert Rose Inc. 2009
  • $24.95/paperback original; 16 full-color photos
  • ISBN-10: 0778802272
  • ISBN: 978-0-7788-0227-3
  • Recipe reprinted by permission.

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This page created January 2010

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