How to Make Mango Papaya Chutney

This mango papaya chutney is easy to make and absolutely exquisite. It is great to make when mangoes are in season and at a good price.

This mango papaya chutney goes beautifully with pork but it is also delicious on crackers with cream cheese or a croissant with goat cheese.

In the video you will hear me say 1 1/2 cups of cider vinegar. This is a mistake. You will need 1/2 a cup of vinegar and 1 cup of water for this.

You can make this and preserve it so that you have a frugal gift from your kitchen for special celebrations.

Here is what you will need for this delectable mango papaya chutney:

Makes about four cups
3 large mangoes, peeled and chopped
1 small Latin American papaya, peeled, seeded and chopped
2 cups brown sugar
½ small red onion, finely chopped
½ small yellow onion, finely chopped
½ cup cider vinegar
1 cup water
¼ cup minced fresh ginger
1 jalapeno pepper, chopped
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 limes juiced (1 teaspoon zested)

Place the chopped fruit in a bowl. Add ½ cup brown sugar and set aside to let fruit render juice.

Place the vinegar, water, onions, ginger, nutmeg, cinnamon and cloves in a heavy pot. Bring to a boil. Reduce heat and simmer slowly for 20 minutes.

Add the fruit and jalapenos to the vinegar. Bring to a boil, reduce heat and simmer for 30 minutes.

Mash the fruit with a potato masher and cook for an extra 15 minutes. Add the lime juice and zest and turn off heat. Preserve it in hot jars as per instructions. Enjoy!

Print the Mango Papaya Chutney Recipe Here