recipe
Fruit

Mango Chutney

Serve this zesty condiment any time of year to add zing to meals!

Ingredients:

  • 4 cups (1000 ml) chopped, peeled, pitted mangoes, 5-6 medium
  • 1 cup (250 ml) coarsely chopped yellow onion
  • 3/4 cup (175 ml) golden raisins
  • 1/2 cup (125 ml) Each: peeled, seeded and chopped lime and orange
  • 1/4 cup (50 ml) peeled, seeded and chopped lemon
  • 3 cloves garlic, minced
  • 1 cup (250 ml) dark brown sugar
  • 1 cup (250 ml) apple cider vinegar
  • 1/2 cup (125 ml) Each: grated gingerroot, molasses
  • 1 tbsp (15 ml) mustard seed
  • 2 tbsp (25 ml) finely chopped cilantro
  • 1 tsp (5 ml) Each: dried red pepper flakes, ground cinnamon
  • 1/4 tsp (1 ml) Each: ground cloves, ground allspice

Directions:

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Combine mango, onion, raisins, lime, orange, lemon, garlic, brown sugar, vinegar, gingerroot, molasses, mustard, red pepper flakes, cinnamon, cloves and allspice in a large, deep stainless steel saucepan. Bring to a boil, stirring constantly.
  • Reduce heat and boil gently, stirring occasionally, 20 minutes. Add cilantro and continue cooking 10 more minutes.
  • Ladle hot chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot lid sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Reviews