We live in Saudi Arabia and my neighbor, Kokub who is from Pakistan makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!
Altered ingredient amounts. Thanks for this recipe. Mangos weren't entirely green, but worked out great anyway. Flavor fantastic.Included vinegar in main cooking time. I presume you take the cinnamon stick out and cloves before bottling. Great over cold lamb or chicken - 17 Feb 2009
I love chutney and I love mangoes. This recipe combines the two into a hot and spicy taste sensation! I added the vinegar and pepper at the beginning of the cooking as other users had suggested this technique. It worked out brilliantly. - 25 Oct 2010
Something else. Hi Dollydaughter In general its not a good idea when making chutney to add the vinegar at the same time as the sugar. This will mean usually a chunkier consistency as you lose the slow cooking time and also makes the mixture more inclined to burn or catch. However as the mangos are inclined to disintegrate easily in this case it is probably no harm. I take out the cinnamon stick. Ok to leave cloves in !! - 21 Mar 2009