Mango Chutney
- Ready In:
- 24hrs 30mins
- Ingredients:
- 17
- Yields:
-
6 cups
ingredients
- 6 mangoes, peel and chopped
- 946.36 ml apple cider vinegar
- 473.18 ml sugar
- 473.18 ml dark brown sugar
- 473.18 ml onions, chopped
- 6 minced fresh garlic cloves
- 19.71 ml cracked black pepper
- 2.46 ml salt
- 9.85 ml cayenne pepper
- 14.79 ml cinnamon
- 14.79 ml minced fresh ginger
- 2.46 ml clove
- 9.85 ml allspice
- 9.85 ml mustard powder
- 295.73 ml raisins
- 295.73 ml shredded carrots
- 12 granny smith apples, peeled, cored and chopped (3 pounds)
directions
- Combine ALL ingredients in a large bowl, cover and refrigerate overnight.
- The following day, put the mixture in a large heavy-bottomed saucepan; bring to a boil, reduce heat and simmer for about 30 minutes, or until "syrupy".
- Let cool, then refrigerate and use within a couple of days.
- **NOTE** for longer storage, ladle the hot chutney into hot clean pint or half-pint canning jars with a new two-piece canning lid (leaving about 1/4-inch head space).
- Seal the jars with the two piece canning lid.
- Process in boiling water bath for 10 minutes; cool, label and store the jars.
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