mango chutney

yield: 6 (1/2 pint) jars

  • 2 C sugar
  • 1 C distilled white vinegar
  • 6 C 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 C golden raisins
  • 1/4 C crystallized ginger, finely chopped
  • 1 garlic clove, minced
  • 1 tsp mustard seeds, whole
  • 1/4 tsp 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.

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

enjoy.

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Published in: on February 28, 2010 at 7:14 pm  Leave a Comment  

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