Food & Cooking Recipes Mango Chutney 3.8 (41) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 23, 2021 Print Share Share Tweet Pin Email Yield: 3 cups This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley). Ingredients 4 mangoes, peeled, pitted, and chopped (4 cups) 3 tablespoons grated fresh ginger 1 onion, chopped 1 clove garlic, minced ½ sweet red pepper, seeded and chopped (about 1 cup) ½ cup raisins ⅓ cup sugar 2 teaspoons salt ½ cup white vinegar ⅓ cup water Directions Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months. Print