Hawaiian Mango Chutney 🥭| Green mango speciality

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness without refined sugars.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

White vinegar is less expensive and has a similar acidity.

cilantro

🥗Healthier: parsley

💰Cheaper: green onion

Parsley offers a fresh flavor at a lower cost.

Put 3 cups of apple cider vinegar in a big pot.

Add 3 cups of brown sugar and 3 cups of white sugar to the pot.

Stir in 1 tablespoon of coarse salt, 1 teaspoon of nutmeg, 1 teaspoon of ground cloves, and 2 teaspoons of cinnamon.

Chop up 5 thai chilies and add them to the pot.

Take the pot to the stove and bring it to a boil.

Cook the mixture for 30 minutes.

After 30 minutes, pour in 1/2 cup of chopped candied ginger, 1/4 cup of chopped ginger, and 1/4 cup of minced garlic.

Add 2 cups of chopped onions and 2 boxes of raisins to the pot.

Let the mixture come to a boil and simmer for another 30 minutes.

Pour in 1 gallon of cut up mangoes and mix everything together.

Bring the mixture to a boil and let it cook for another half hour or until it thickens.

Check the consistency; if it’s still watery, continue cooking until it thickens up some more.

Use a canning funnel to scoop the chutney into jars or containers for storage.

Cooking Techniques

Equipment Needed

Spice Level: