Way too sweet, overpowered the spices and mango's. Sounded great but ended up looking like taffy. Waste of ingredients.

Nice recipe! I loved all the raisins. We ended up adding a little more mango. Next time, I will probably cut back on the onion a little. Thanks for posting.

This was a great recipe. We just made 30 servings. You have to watch the pot while its boiling and stir constantly! I made a few modifications to the recipe.I used more of the mango and I also added two plums and two peaches. I cut out the white sugar and used just the brown and used apple cider vinegar instead of plain vinegar. It turned out great! We put it over jerk pork that evening and used again for breakfast with eggs. We will be making this again for sure!

I like more heat and lime with this recipe, so I added the juice of two limes. I will add a second jalepeno next time, but that's just my taste!!

Excellent!!! I added a pinch more red chile because we like it spicy and used crystallized ginger. Also waterbathed the jars for 15 minutes afterwards so I can give as gifts at Christmas. Very pretty and flavorful!

I had lots of apricots and came across this recipe, so I replaced the mango with apricots. It is very good. We have used it as a dipping sauce and also as a barbecue sauce for chicken. My husband who doesn't usually like apricots likes this sauce.

This was very easy to make and I didn't find the color unappealing. After reading the reviews and others thinking they might have cooked the sugar too much, I cut down the first two intermitent cooking times to about 15 min and then cooked everything a little longer after adding the mango. I cooked it until the mango was almost translucent and had taken on the color of the sauce. I would add more mango next time, it cooks down a little so maybe another half cup if you're doing the 30 serving recipe. The saucy part does thicken as it cools, which was really nice. Overall, this mango chutney smells great and tastes great.

i was really disappointed in this recipe. something with the spice combination was not right.

If you prefer a thicker, more fruit preserve-like consistency for your chutney, you can modify the cooking method on this excellent recipe and its blend of flavors as I did: Using the 30 serving size recipe, use all ingredients as measured, except: Adjust sugar to 1/2 cup each white and brown, add 1 TBSP butter to your ingredient list, and try 2 TBSPs each white vinegar and lemon juice (vs. 1/4 cup vinegar). For the cooking method: Set saucepan on medium heat (I used a 2.5 quart Le Creuset saucepan, which heats more evenly than any pan I have used, so medium high will be too high). Melt butter, and add dry spices, stirring with a silicone spatula or spoon, 2 mins. til fragrant. Add all other ingredients (except nuts; you will add them at the end). Stir gently until combined. It will take appr. 10 mins. for the mixture to come to a simmer. Once the simmer has begun, set timer for 60 minutes, and cook, maintaining a gentle but consistent simmer (in my saucepan there were 10 pockets of nickel - size bubble groups across the top). Stir gently with spatula every 5 mins. or so. After 60 mins., turn off the heat and let cool in the saucepan. The chutney will be reduced in volume, and will be the consistency of a fruit preserve. Stir in 1/4 cup chopped slivered almonds or macadamia nuts. Store in air tight container, refrigerate, and enjoy! Great on Wasa crackers with cream cheese, or mixed with diced chicken for a salad!

I cut this down to 8 servings to serve alongside some tandoori chicken I made. All in all - it had a nice flavour but the actual mango flavour was lost among all the spiciness. I only added half of the brown sugar called for, and the end result was still very sweet. I think it was good and may make again, but I would reduce the sugar further (probably omit the brown sugar altogether).

PLEASE, if you scale down the recipe, adjust your cooking time accordingly. Don't make stupid amateur mistakes like me and burn the whole batch. I'm sure it's a good recipe otherwise.

Very unappealing color. WAY too sweat for me. We mixed this with chicken broth, vinegar and curry for another recipe I had and it was still too sweat. I think this would go better with a salty ham.

This was wayyyy too sweet! Certainly not something I would eat with chicken! I probably overcooked the sugar, though, that's why I don't give it a one star. But it means this recipe is hard to scale down and not everybody cooks 240 servings at a time...

Really tasty, not difficult to make and set beautifully. One large mango made 1/8 quantity. I found the dark colour of the finished chutney set it apart from commercially available chutneys, I may have overcooked the sugar. Next time I will use only white sugar and try not to let it catch for paler results.

FABULOUS!!! I made this for Thanksgiving and served it with the Turkey. It's dark brown color was strange at first but once everyone tried it, it was a HUGE hit. Guests asked to take some home!!! I reduced the recipe to serve 30 but next time I will make a full batch and give it as a gift. This will most likely become a Thanksgiving tradition.

Made this chutney several times & it is excellent. Super on grilled salmon. I never have all the ingredients and it always turns out good! Ground ginger works fine, also dry crushed red pepper works (in small amounts). For something different, try adding pineapple!