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.
Mango Chutney Recipe-
- 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
- Peel the mangoes, knife the flesh away from the core, and chop into 1″ cubes.
- Place all the ingredients into a large, heavy-duty skillet over low heat; stir and blend everything together well.
- Cook at a simmer, stirring now and then, for about 30 minutes, or until the chutney is at the desired thickness and consistency.
- 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.