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Mango Beet Chutney Recipe

Mango Beet Chutney Recipe

What is chutney you ask, popular in South Africa, chutney is a sort of a combination pickle and preserve. It is usually made rather sweetly and very hot, and is eaten with curry and rice. Durban South Africa has one of the largest concentrations of Indian people outside of India and South African Indian food recipes are a source of pride.

South African Indian Mango Beet Chutney Recipe.

Love my homemade mango beet chutney
African Recipes by African Gourmet  

Use Mango Beet chutney in place of relish, mustard, ketchup and salsa. Beets and mangoes are among the sweetest natural foods and contain even more sugar that carrots.  

Prep time: 10 min 
Cook time: 30 
Total time: 40 min

Beta vulgaris or beets come in a range of colors, from dark red to red-and-white striped to deep gold to milky white. Beets are mainly grown for their large roots but the leaves can also be eaten as spinach. In South Africa beets are widely grown in home gardens throughout the country. 

South African Indian Mango Beet Chutney Recipe


1 large can beets and liquid

½ onion, finely chopped

¼ cup balsamic vinegar

1 cup sugar

2 cups dried finely chopped mango

1 cup golden raisins

1 tablespoon minced garlic

¼ teaspoon ground cloves

3 cups water


Add all ingredients together, stir well and simmer 30 minutes, stirring constantly. Slowly pour chutney into a 2-quart jar. Allow to cool on the counter. Perfect on fish and chicken. 

Chutney is a chunky jam looking combination pickle and preserve made sweet and spicy eaten with curry, stew, fritters and rice.

More economical easy lunch and dinner recipes to make right now so you never have to eat or prepare a boring meal again.

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Being African in America I have grown up learning about different ethnic cultures. My father and mother are historians of African culture and history and their influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.

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