Mango Chutney Recipe

A recipe for Mango Chutney. See also more Recipes from Hawaii, about Hawaii Dining and our Hawaii Travel Guide.

This mango chutney is one of the most popular items sold every year at the annual carnival at the Punahou Private School in Honolulu, Hawaii. It is a very rich chutney that in addition to mangos contains almonds, raisins, ginger, citron, and candied lemon and orange peel, cloves, chiles, and onions.

Ingredients

- 10 pounds green or half-ripe mangoes
- 3/4 cup salt
- 5 pounds of sugar
- 6 or 7 cups of cider vinegar
- 1-1/2 pounds blanched almonds, cut in thin strips
- 1 pound finely sliced candied lemon peel
- 1 pound finely sliced candied orange peel
- 2 large onions, chopped fine
- 2 pounds of seedless raisins
- 1 pound of finely sliced citron
- 2/3 cup green ginger, cooked and chopped fine
- 1 cup finely chopped preserved gingerroot
- 2 garlic cloves, chopped fine
- 8 small hawaiian chilies, with seeds removed, chopped fine

Instructions

Peel and slice mangos and cut them into chunks. Sprinkle mangoes with salt and let them stand overnight. Mix the sugar and vinegar in a saucepan, bring to a boil,and boil the mixture 5 minutes. Drain the mango, add it tothe sugar and vinegar mixture, and cook until mango is tender. Add the remaining ingredients and cook slowly until the preferred consistency is attained (approximately 30 to 60 minutes of cooking). Pour into hot sterilized jars and seal immediately. Makes 15 pints.

Resources

Web site of Punahou School

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Collection of Recipes From Hawaii

Foods of Hawaii Cookbooks

About Dining in Hawaii

Hawaii for Visitors

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