Little Farm Mango Chutney

 We have lots of mangoes growing in our farm – and with the recent storms we found 6 of them on the ground in the mud. We washed them off, peeled and cut them and VOILA! MANGO CHUTNEY!  Here is a wonderful recipe – using our Little Farm Honey and Tangerine zest too – but of course all the ingredients can also be bought.


Little Farm Mango Chutney


  • §  2 cups sugar
  • §  1 cup distilled white vinegar
  • §  6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces 
  • §  1 medium onion, chopped (about 1 cup)
  • §  1/2 cup golden raisins
  • §  1/4 cup of crystallized ginger, finely chopped
  • §  1 garlic clove, minced
  • §  1 teaspoon mustard seeds, whole
  • §  1/4 teaspoon Max’s special seasoning
  • §  2 Tbsp of honey
  • §  2 Tbsp of chopped Tangerine zest


1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

 2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking. Pour into ball jars that have been sterilized in your dishwasher.


About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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