Prep 45 mins
Cook 40 mins
This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers...over a warmed wheel of brie cheese...in marinades, salads and dressings. The possibilities are endless.
- 2 apples, peeled, cored, and chopped (or peaches)
- 3 large mangoes, peeled and chopped
- 1 medium sweet red pepper, chopped
- 354.88 ml sugar
- 236.59 ml onion, finely chopped
- 118.29 ml golden raisin
- 118.29 ml white vinegar
- 59.14 ml gingerroot, peeled and grated
- 14.79 ml lemon juice
- 9.85 ml curry powder
- 2.46 ml nutmeg
- 2.46 ml cinnamon
- 2.46 ml salt
- Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
- Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
- Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.
Very yummy! I had frozen mango cubes to use up (2 cups) and 4 cups of apples; I followed the recipe as written and it worked fine.I did not have a pepper, I forgot I had added it to a pot of soup yesterday!! Duh!! As the previous reviewer noted, this is a mildly spiced chutney, the sweetness was fine for our taste. The grated ginger does give it a bit of a bite, love it!!! Updated 9/21 - I added 1/2 cup to my favourite BBQ sauce and basted some pork ribs with the mixture, really tasty!!
I made this and actually got 7 pint jars out of it, but it's a snap to make, more sweet than spicy so ramp up your spices to your own taste, and serve with everything! Everybody's getting some of this for Christmas!
Absolutely terrific recipe! This is wonderful - very aromatic and not too hot. You can adjust the "heat" by trying different blends of curry, or just add a pinch of cayenne if you like it a bit hotter. I substituted 1/4 c. of dried cranberries (Trader Joe's) for the sweet red pepper, which was a nice substitution. As the author states, this is absolutely fabulous with nearly any type of meat - chicken, pork, fish, etc. I've also paired it up with a curried cauliflower and chickpea dish, which was terrific. Thanks for sharing this.