1 1/2 cups raisins. 1 pint apple cider vinegar. Cook fruit into a sauce; add sugar, ginger and garlic. Cook down to a jam. Stir frequently and from the bottom as this mixture will burn.

Ingrid Hugel’s mango chutney Making this recipe for mango chutney is a two day affair. You’ll need large non-reactive containers, 25 pint or 13 quart canning jars with lids and rings as well ...

The type of mango in your chutney also matters. In the United States, we have easy access to several varieties of Central and South American mangoes, including Ataulfo, Tommy Atkins, Kent, Keitt ...

Mango-Tomato Chutney. Makes about 3 cups. Note: This recipe easily can be halved, but you may need to reduce the cooking time slightly. 2 pounds plum tomatoes, seeded and chopped.

Makes approximately 1 1/2 cups chutney, 2 tablespoons is a serving. Per serving with raisins: 70 calories, 0% calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 18 g carbohydrates, 0 ...

Some time ago I was at a party when the host mentioned that her mother had shipped a bottle of homemade mango chutney via overnight delivery so it could be on the evening's menu. Curious, I set ...

The pamphlet was from 1890 and included what turned out to be a delicious recipe for Caribbean mango chutney. The couple immediately took to the idea. “I grew up in Illinois and apples are big ...

Put that mango chutney back in the cupboard. The new trend is crossover chutneys -- blends of Indian spices and Western ingredients that are as good with steak sandwiches and grilled chicken as ...

Put that mango chutney back in the cupboard. The new trend is crossover chutneys -- blends of Indian spices and Western ingredients that are as good with steak sandwiches and grilled chicken as ...