It’s what I look forward to every summer cause no matter how much we make it thinking we’ll be able to consume the whole year, it always ends up finishing quickly. Stir in 1/4 cup chopped slivered almonds or macadamia nuts.This Indian Sweet Mango Chutney is a perfect combination of sweet-tart and I can literally eat it with all our meals/snacks or even slathered on toast. The chutney will be reduced in volume, and will be the consistency of a fruit preserve. After 60 mins., turn off the heat and let cool in the saucepan. 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). Add all other ingredients (except nuts you will add them at the end). Melt butter, and add dry spices, stirring with a silicone spatula or spoon, 2 mins. 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). 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. Store in air tight container, refrigerate, and enjoy! Great on Wasa crackers with cream cheese, or mixed with diced chicken for a salad! Read More Stir in 1/4 cup chopped slivered almonds or macadamia nuts.

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Mango chutney recipe