Mango Chutney is a very versatile condiment, typically served as a side dish with many curries. Not forgetting, a great accompaniment for sandwiches, and it’s also a fantastic dip for chips, crisps, and crackers too.
Speaking of crackers, I recently had an opportunity to try out Lesley Stowe’s Raincoast Crisps’ newest creation, the Cinnamon Raisin crackers. Fabulous all natural crackers, handmade with care in small batches. I found this new cracker tasted great and was even better with the mango chutney. So, do try out my mango chutney recipe as your next side dish or snack dip. Enjoy!
2 Large Ripe Mangoes, pitted and cut the flesh into 1/2 inch dice (about 3 Cups)
1 Clove Garlic, grated or minced
1/2 inch Ginger, grated or minced
1 tsp Cayenne Pepper
2 Cinnamon Sticks
3 Cardamon Pods
80 g Brown Sugar
3/4 Cup Apple Cider Vinegar
2 to 3 Tbsp Honey
1/2 Cup (about 70g) Raisins or Sultanas
Place all the ingredients in a saucepan, and bring it to a boil.
Stir well and reduce the heat to medium. Continue to simmer the mango mixture for about 20 to 25 minutes or until the sauce has thicken. Cool completely.