Mango Chutney

schmme's Note:

A mango chutney recipe that can be made with just a few mangoes. Perfect for when they are not in season. I make one batch and can them in 1 cup jars. Serve over cream cheese with crackers. Yummy!!!

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 50

Yield: 5.0 cups

• 3 medium apples, peeled, cored and chopped
• 2 large mangoes, peeled and chopped
• 1/2 medium sweet red pepper, chopped
• 1 1/2 cups sugar
• 1 medium onion, finely chopped
• 1/2 cup raisins
• 1/2 cup white vinegar
• 1/4 cup chopped gingerroot
• 1 tablespoon lemon juice
• 2 teaspoons curry powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Directions:

1. Combine mangoes, apples, pepper, onion, sugar, raisins, ginger and vinegar in a saucepan.
2. Bring to a boil over high heat, then reduce heat and boil gently for 20 minutes, stirring occasionally.
3. Add lemon juice, curry powder, nutmeg, cinnamon, and salt.
4. Boil gently for an additional 5 minutes.
5. Ladle chutney into jars with a 1/2 inch headspace and process for 10 minutes for half-pint jars.

Reviews

[Chef #216321]

Wonderful. Thank you for providing a recipe that makes a "manageable" amount of chutney. I used 3 mangoes and 2 apples and followed the rest of your recipe to the letter.

[strangemk ; )]

We really loved this! I used about 1 bag (1 lb.) of frozen mango chunks from our local grocery store (in the Albertson's chain of stores). Also used about 1/4 c. apple cider vinegar. I think I will add more mango next time because it did not taste as mango-y as I would like. But a great recipe! I will be making more of it soon.