MANGO CHUTNEY

May 25, 2013
mango chutney, mango, mango season, summer, canning

Mango season is upon us, well at least at our house. Our tree is bursting with our favorite seasonal fruit so the race is on to figure out how many things to make before they go bad! This was something I was inspired to make from a magazine clipping of a salad with mango chutney. It didn’t come with the recipe ironically but that’s ok…when it doubt figure it out! After some research on what goes into chutneys in general Yes it takes about an hour to make but I promise you it is well worth it! Pour some of this mango chutney on your salad, meat, dip some naan into it…you can be a total glutton like me and eat it straight like me! LOL!

mango chutney, mango, mango season, summer, canning

mango chutney, mango, mango season, summer, canning

Mango Chutney

INGREDIENTS

2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
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 (hot)

UTENSILS
* measuring cup
* measuring spoons
* cutting board
* 5 inch santoku knife
* large pot
* wooden cooking spoon
* 6 glass mason jars

PREPARE
1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.

Makes 6 (1/2 pint) jars

Mango Chutney
Serves 12
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 2 cups sugar
  2. 1 cup distilled white vinegar
  3. 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
  4. 1 medium onion, chopped (about 1 cup)
  5. 1/2 cup golden raisins
  6. 1/4 cup crystallized ginger, finely chopped
  7. 1 garlic clove, minced
  8. 1 teaspoon mustard seeds, whole
  9. 1/4 teaspoon red chili pepper flakes (hot)
Instructions
  1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
  2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
  3. 3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
  4. Makes 6 (1/2 pint) jars
Florida Girl Cooks http://floridagirlcooks.com/
mango chutney, mango, mango season, summer, canning

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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