Last month when I did my freezer cooking day, one of the ingredients I needed was Mango Chutney. I paid $8 for two 8oz jars of mango chutney at the store. I couldn't believe how expensive it was but I needed it so I just paid and walked away. After buying my canning supplies yesterday, I decided the first thing I would make was mango chutney. I bought the ingredients and got to work, and my first canning adventure was a total success. I can't wait to use my homemade mango chutney to whip up some mango-cranberry chicken!
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes
Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes. Remove from water bath and cool on a towel for 12 hours, being sure to keep the jars upright. After cooling, check to make sure the jars were properly sealed (if you press the middle of the lid and it doesn't make a popping sound the jar is sealed properly).
This recipe makes six 1/2 pint jars
*Note you could also freeze this instead of canning if you prefer, or it will keep in the fridge for up to 1 week