🇹🇹 Mango Chutney Recipe by Chef Shaun We make and enjoy a lot of chutneys in T&T, and with mango so readily abundant, it was a no-brainer. We typically use this as a condiment for pholourie, saheena, and many other Indian-inspired snack-sized foods. Yield – 24 to 32 oz Ingredients Rose Mango - 5 Full (peeled, core removed, cubed) Water - 1/2 cup Granulated Sugar - 1/3 cup to 1/2 cup Chadon Beni/Culantro – 6 leaves / 1/8 cup Garlic - 10 whole cloves Hot Pepper – 1 tsp or to taste Salt - 1 tbsp