Margaret’s Mango Chutney

Yield:
Category:
Sauces and Salsas
Cuisine:
Canadian

INGREDIENTS:

  • 5 barely ripe mangoes
  • 1½  cups cider vinegar
  • 1 cup light brown sugar
  • ½ cup finely chopped onion
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped green bell pepper
  • 1 cup seedless raisins
  • ¼ cup fresh ginger, minced
  • ½ cup lime juice
  • 2 tsp salt
  • 1 Tbsp mustard seeds
  • 1 Tbsp dried chili flakes
  • ½ cup chopped dried apricots
  • 2 cloves garlic

DIRECTIONS:

  1. Pare mangoes and cut into chunks. Mix a little bit of vinegar, garlic, and ginger in blender. Bring the rest of the vinegar to a boil in a heavy saucepan. Add sugar and dissolve. Add the rest of the ingredients and bring to a boil. Simmer, stirring often, for 45-60 minutes until mixture begins to thicken. Reduce heat to low. If there is a lot of liquid on the surface of the chutney, skim off as much as possible and place in the saucepan. Boil hard until the liquid is reduced by half, then stir it back into the chutney.
  2. Bring the chutney back to a boil. Ladle into hot, sterilized jars, leaving ½ inch head space. Wipe rims clean. Seal and process jars in boiling water bath for 10 minutes.

Print