This recipe couldn’t be simpler or more delicious. If you are a mango lover or enjoy anything with tropical fruit this is the recipe for you. This chutney goes amazing with grilled cheese, over meatballs, next to some delicious jerk chicken and it can be canned for future enjoyment as well!
Ingredients
- 5 mangos, peeled and chopped into 1-inch chunks
- 2 onions, chopped
- 1 red bell pepper, seeded and diced
- 3 tbsp grated fresh ginger
- ¾ cup AOOC Alfoos Mango BV
- 1/2 cup brown sugar
- ½ tsp ground cloves
- 1 tsp Basiks Jerk Seasoning
Directions
- Combine all ingredients in a large saucepan over medium heat, and add an inch or so of water to the bottom to prevent scorching.
- Bring to a boil, then reduce heat to a simmer. Stir often, breaking up the mango chunks from time to time, until the chutney is thick and fairly homogeneous, with a just few intact mango chunks; about 40 minutes.
- Either refrigerate and keep for up to two weeks, or place into mason jars and use a canning method.
- Enjoy over the top of our Harissa and Mango Meatball recipe!
