• 1 Garlic, minced
  • 2 ts Chopped fresh ginger
  • 2 tb Cider vinegar
  • 1/2 c Dark brown sugar
  • 2 Mangoes (1 pound each)
  • 1/2 c Golden raisins
  • 1 tb Fresh lime juice
  • 2 ts Coarse Dijon mustard
  • 1/4 ts Salt
  • 1/8 ts Cayenne pepper


The wonderful flavors of this chutney enhance any grilled meat, or try it for a snack , spooned on top of yogurt. It is best served at room temperature. Mangoes should be coursely chopped.

In a 4 cup glass measure, combine the garlic, ginger, vinegar, and brown sugar. Cover with wax paper and cook on HIGH for 3 minutes, stirring once. Stir in the remaining ingredients. Cover again and cook on HIGH for 8 minutes, stirring once. Pour into a serving crock and refrigerate. NOTE: The chutney will keep refrigerated for up to 1 week.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Mango Chutney