Mango Chutney

PREP TIME COOK TIME TOTAL TIME SERVINGS YIELD

15 mins 60 mins 75 mins 24 to 40 servings 3 to 6 (8-ounce) jars

NOTE

Thawed frozen mango works as an alternative to fresh mango. You'll need about 6 cups of mango pieces

Ingredients

• 2 cups sugar

• 1 cup distilled white vinegar

• 4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups)

• 1 medium onion, chopped (25g, about 1 cup)

• 1/2 cup (80g) golden raisins

• 1/4 cup crystallized ginger (40g), finely chopped

• 1 clove garlic, minced

• 1 teaspoon whole mustard seeds

• 1/4 teaspoon red pepper flakes

Method

1. Make the sugar vinegar syrup:

Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.

2. Add the remaining ingredients and simmer:

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

3. Pour into jars:

Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)

4. For shelf stable storage, process in a water bath:

Put a rack on the bottom of a tall, large pot. Place the sealed jars on the rack. Fill the pot with water,
covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let
sit at room temperature to cool.

Simpl e Ti p!
If you skip water bath canning, mango chutney will keep in a tightly sealed jar in the fridge for at least 1
month. Just check for mold; if you see any, toss it out. You can also freeze the jars for up to 3 months.
Leave 1 inch of headroom to allow the frozen mixture to expand.

Nutrition Facts ( pe r s er vin g)

:
 75 0g 19g 0g
CALORIES FAT CARBS P R O T E IN
: