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Spicy, chunky, and flavorful.
Here’s an easy spicy mango chutney recipe that takes no time at all to whip up. This chutney works great as a spicy side to barbecue, grilled steaks, chicken, and pork chops. Or try it over some cream cheese for an impromptu dipping sauce. And let’s not forget dessert. Try topping a simple vanilla ice cream with this easy mango chutney to really put the wow into your after-dinner time.
The heat comes from crushed red pepper and jalapeño, but if you are adventurous, try subbing in a habanero instead. It’s a sweet heat explosion.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 4 mangoes peeled, seeds removed, and diced
- 3 yellow onions diced
- 1 jalapeño diced
- 1 cup currants
- 1 cup raisins
- 1 pound brown sugar
- 3 inch piece of ginger root minced
- 2 cups cider vinegar
- 1 teaspoon ground cloves
- 4 cloves garlic minced
- 1-1/4 teaspoons salt
- Crushed red pepper flakes to taste
Place all ingredients into a pot and cook on medium-low heat. Stir frequently.
Continue cooking until the vegetables are soft (but still have their form - not breaking apart). The chutney should have thickened at this point. Remove from heat.
Let chutney cool to room temperature and then refrigerate.
If you prefer less heat, remove the jalapeño from the recipe and only use crushed red pepper. If you want more heat, increase the jalapeño proportion, or for extreme heat, opt for a habanero pepper instead.