Mango Chutney

I like to give the chutney a whirl with a hand blender after cooking as I prefer a slightly smoother texture, but it's not necessary.


  • 4 cups peeled mango, diced
  • 1/2 cup raisins
  • 1/2 cup chopped onion
  • 1 tablespoon grated ginger
  • 1 teaspoon garam masala
  • 1 cup packed brown sugar
  • 1 cup apple cider vinegar
  • 1 cup water


Combine all ingredients in a pot over medium heat. Bring to boil and cook, uncovered, for 1 to 1 1/2 hours, stirring occasionally, or until thick. If chutney thickens but the mango is still firm, add an extra 1/2 cup water and cook further. Makes about 1 1/2 cups sauce.