Mango Chutney, Caribbean, Saint Kitts and Nevis style, is unlike any other mango chutney you’ve tried, I dare say. A splendid blend of flavors and textures, it makes for a tasty spread on almost any bread or crackers. This Mango Chutney is also a good condiment for curries and cold meats.

(Photo Attributed to Author: Simon Law from Montréal, QC, Canada, modified by User: Mike Hayes 2008.09.05)

Mango Chutney Recipe-

Ingredients:

• 2 lb. mangoes (if you can get mangoes that are not yet ripe, do it. But if not, just use mangoes that are not mushy ripe, still quite firm)
• 8 oz. golden raisins, chopped fine
• 4 oz. cashew nuts, rough chopped
• 2 oz. finely chopped fresh ginger root
• 2 Scotch Bonnet hot chili peppers, chopped fine
• 2 cups light brown sugar
• 2 cups malt vinegar
• salt, to taste

Directions:

1. Peel the mangoes, knife the flesh away from the core, and chop into 1″ cubes.
2. Place all the ingredients into a large, heavy-duty skillet over low heat; stir and blend everything together well.
3. Cook at a simmer, stirring now and then, for about 30 minutes, or until the chutney is at the desired thickness and consistency.
4. Have some Mango Chutney right away, while still warm, and preserve it for later use in sterilized jars with tight sealing lids in the refrigerator.