Mango Kiwi Chutney Recipe

Imagine the vibrant colors and delightful flavors of mango and kiwi coming together to create a chutney that's both sweet and tangy. This lip-smacking combination is more than just a treat for your taste buds—it's a feast for your eyes too. Whether you're planning a casual get-together or a fancy dinner party, this chutney is the perfect addition to your table. It pairs beautifully with everything from grilled meats to your favorite snacks, adding a burst of tropical sweetness and a hint of zesty tartness that everyone will love. Trust me, once you try this mango and kiwi chutney, you'll wonder how you ever lived without it. It's sure to become a staple in your kitchen, impressing your guests and making every meal a little more special.

Ingredients of Mango Kiwi Chutney

2 ripe mangoes, peeled and diced
4 kiwis, peeled and diced
1 small onion, finely chopped
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup raisins
1 teaspoon grated ginger
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes (optional, for a bit of heat)
1/4 teaspoon salt

How to Make Mango Kiwi Chutney

Step 1:

Begin by preparing the ingredients: peel and dice the mangoes and kiwis, finely chop the onion, grate the ginger, and mince the garlic. In a medium-sized pot, combine the apple cider vinegar and brown sugar, and cook over medium heat, stirring occasionally, until the sugar has dissolved.

Step 2:

Add the diced mangoes, kiwis, chopped onion, grated ginger, minced garlic, and raisins to the pot, stirring to combine. Season with ground cumin, ground cinnamon, red pepper flakes (if using), and salt, mixing well. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally, until the chutney thickens and the fruits are soft. If the chutney is too thick, add a little water to reach your desired consistency, or if it's too thin, continue to simmer until it thickens.

Step 3:

Once the chutney has reached your desired consistency, remove it from the heat and let it cool. Transfer the cooled chutney to sterilized jars and store in the refrigerator, where it should keep for up to 2 weeks. Enjoy your mango and kiwi chutney as a condiment with grilled meats, as a dip with crackers, or as a spread on sandwiches, adding a burst of sweet and tangy flavor to your meals.