Ingredients:

  • 4 large ripe mangoes, peeled and diced (about 4 cups/950ml)
  • 1 medium red onion, finely chopped (about 1 cup/240ml)
  • 1 cup granulated sugar (200g)
  • 1 cup apple cider vinegar (240ml)
  • 1/2 cup water (120ml)
  • 1/4 cup golden raisins (40g)
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and grated (about 1 tablespoon)
  • 1 red chili pepper, seeded and finely chopped (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup fresh lime juice (60ml)
  • 1/4 cup chopped fresh cilantro (coriander)

Instructions:

  1. Chop the mangoes, onion, chili, garlic, and ginger. Measure out all remaining ingredients.
  2. In the saucepan, combine all ingredients except lime juice and cilantro/coriander (if using).
  3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered, stirring occasionally, for 45-60 minutes, or until the mango chutney has thickened.
  4. If the chutney is too thick, add a tablespoon or two of water. If it's too thin, continue simmering for a few more minutes.
  5. Stir in the fresh lime juice and chopped cilantro/coriander (if using) right at the end.
  6. Let the chutney cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, can the chutney using proper canning techniques.