Maura's Marvelous Mango Chutney

Maura's  Marvelous Mango Chutney

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Maura Farrell Miller


Maura loves to cook using fresh foods grown locally in Palm Beach County. She learned to love Mangos while she attended the University of Miami in Coral Gables, Florida during the years 1982 to 1996.During these years Maura obtained her Masters and PhD in Nursing. Maura became fond of the ethnic foods and recipes cooked by Chefs in Little Havana and Miami who shared their love of Mangos with Maura.


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1 Hr
1 Hr


  • 1 lb
    peeled, seeded, and sliced mango
  • 1 c
    apple cider vinegar
  • 1 c
    fresh squeezed grapefruit juice
  • 1 lb
    golden raisins
  • 1/4 c
    blanched almonds
  • 1/2 c
    white sugar
  • 1 oz
    peeled, scraped, and seeded chipolte pepper
  • 1/2 c
    chopped white onions
  • 1 tsp
    ground cinnamon
  • 1/2 c
    chopped sweet peppers
  • 1 bag(s)
    add ginger and mustard seed to cooking bag; remove and discard after cooking

How to Make Maura's Marvelous Mango Chutney


  1. Add sliced green ginger and whole white mustard seeds to cooking bag and secure.
  2. Bring sugar, apple cider vinegar, grapefruit juice and spices in the cooking bag to a boil.
  3. Add remaining recipe ingredients and boil for 30 minutes. Stir occasionally to ensure a blend of flavors.
  4. Remove cooking bag and spices and discard.
  5. Pour into sterilized jars and seal to preserve using your usual process.

Printable Recipe Card

About Maura's Marvelous Mango Chutney

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: Latin American
Dietary Needs: Vegan

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