Jamaican-Style Mango Chutney Recipe

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 Scotch bonnet pepper, finely chopped (adjust for spice level)
• ½ cup brown sugar
• ½ cup apple cider vinegar (or white vinegar)
• ½ teaspoon salt
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• ½ cup golden raisins (optional)
• Juice of 1 lime

Instructions:

1. Prepare Ingredients: Peel and dice the mangoes, finely chop the onion and garlic, and grate the ginger. Remove seeds from the Scotch bonnet if you prefer less heat.
2. Cook the Aromatics: In a medium saucepan over medium heat, sauté the onion, garlic, and ginger in a little oil for about 2-3 minutes, until fragrant.
3. Add the Mango & Spices: Stir in the diced mango, Scotch bonnet pepper, allspice, cinnamon, nutmeg, black pepper, and salt.
4. Simmer with Sugar & Vinegar: Pour in the vinegar and brown sugar, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to low.
5. Slow Cook the Chutney: Let the chutney simmer for 30-40 minutes, stirring occasionally, until it thickens to a jam-like consistency. If using raisins, add them in the last 10 minutes.
6. Finish with Lime Juice: Once thickened, stir in the lime juice and adjust seasoning to taste. Remove from heat.
7. Cool & Store: Allow the chutney to cool before transferring it to a sterilized jar. Store in the refrigerator for up to 2 weeks.

Serving Suggestions:

• Serve with jerk chicken, grilled fish, or pork.
• Use as a spread for sandwiches or wraps.
• Enjoy with crackers and cheese for a Caribbean-inspired appetizer.