Mango Chutney

I love chutney and will put this on about anything. Triple the recipe and get out your canning equipment so you’ll always have a jar on hand.

2 large firm, ripe mangoes, peeled and chopped into small chunks
1/2 cup (generous) chopped red onion
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon dried crushed red pepper (or more to taste)
1/2 teaspoon salt
3/4 cup sugar (or honey)
1/3 cup golden raisins


  • In a medium saucepan, combine all of the ingredients.
  • Bring the mixture to a slow boil over medium high heat, stirring occasionally
  • Reduce the heat and simmer for 30 to 45 minutes, uncovered, stirring occasionally.
  • Let cool, and store in an airtight container or follow canning directions.