Mango-Rum Chutney

Mango-Rum Chutney
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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 60


  • 6 pc. Mangos - diced
  • 4 pc. large cloves garlic, quartered (I minced them)
  • 4 pc. large fresh chili peppers (I used yellow peppers, seeded and chopped)
  • 2 cups packed light brown sugar
  • 1 1/2 cup cider vinegar (I used 1 3/4 cups)
  • 1/2 cup light rum


  • Measure 6 cups of  mangos and put into a stainless steel pot. Add garlic, 1/2 cup chopped chili peppers to pot. Stir in brown sugar and vinegar.
  • Bring mixture to a boil. Reduce heat. Stir in Rum. Boil gently, uncovered for 30 to 40 minutes or until mixture is desired consistency, stirring occasionally.
  • Ladle into hot, sterilized half-ping canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids and rings. Process filled jars in a water bath at a full boil for 10 minutes.
  • Makes 5 half pints.
Keyword Mango-Rum Chutney