Hibiscus Ginger Chutney

Posted on April 10 2014


I was in my early 20’s before I realized that most people did not have chicken curry for Christmas. Mum made a chicken vindaloo that was famous far and wide and, over the years I’ve developed a chicken Korma recipe that I am especially proud of. This week, in honour of the upcoming Hibiscus Festival (two more days to go!) I served the curry with my newlly made Hibiscus Ginger Chutney instead of the usual mango chutney. It was a grand success!

By the way, if you’re here for the big event this Saturday stop by Deb Avery’s booth. She made a few batches of the Hibiscus/Rose/Lemongrass jelly and it came out beautifully. You can buy a jar for a gift or for next week’s breakfasts!

Hibiscus Mango Chutney

This recipe was modified from a Saveur recipe for major grey’s chutney.


1 pound fresh or frozen mango chunks

2 tbsp organic hibiscus flower tea (I use my spice/coffee mill)

½ cup golden raisins

1 cup organic sugar

1 large yellow onion finely chopped

2 cloves garlic, minced,

1 cup packed brown sugar

1 cup apple cider vinegar

½ cup fresh, finely chopped ginger root

3 tbsp lemon juice

pinch of cayenne

2 tsp chili powder

½ a nutmeg, grated

2 sticks of cinnamon

½ tsp ground black pepper

½ tsp ground cloves

1 tsp salt 

Put all ingredients in a heavy-bottomed pot and simmer, stirring occasionally, for about two hours or until thick. Refrigerate for up to two weeks. 



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