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   Wednesday, January 27, 2021 

Vote for your Country in the Battle of the Islands! Ack’s Mango Chutney

Rating:   1 Comments scrolldown


Preparation Time: 15 minutes
Cooking Time: 4-5 hours
Serves: 280 grams


  • 3 Whole hot peppers, chopped
  • 30 1⁄2 Pounds mangoes, diced
  • 6 Large onions, chopped
  • 6 Cloves garlic, chopped
  • 450 Ounces seedless raisins, chopped
  • 6 Large green sweet peppers
  • 2 Tablespoons fresh ginger root, chopped
  • 1 Cup fresh lime juice
  • 1 Cup tamarind pulp
  • 1 Tablespoon whole mustard seed
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon celery seed
  • 1 Tablespoon whole cloves
  • 1 Tablespoon ground all spice (pimento)
  • 1 1⁄4 Ounces vinegar
  • 2 1⁄5 Pounds granulated sugar
  • 2 1⁄5 Pounds brown sugar
  • 1⁄4 Cup salt


  1. Chop hot pepper, dice mangoes and coarsely chop onions. Mince garlic, coarsely chop raisins, green sweet peppers, and ginger, plus all other ingredients, and mix thoroughly.
  2. In a large heavy pot with cover, mix together the Grace White Cane Vinegar, granulated sugar, brown sugar, and salt to taste.
  3. Bring mixture to a boil, stirring often.
  4. Remove from heat. Cover and let stand overnight. Mix very well the next day, and cook over a very low heat about 4-5 hours.
  5. Stir frequently to avoid scorching, until mango pieces have all changed colour and are just tender.
  6. For a perfect texture chutney, do not over cook. Turn into hot sterilized jar. Seal, and allow to mellow for at least one week. (Ideally 1 month).


Serve as a special condiment.


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