Top Review by Mary Leverington
This is really an excellent recipe. It's available throughout the Internet. I have a few suggestions. Make sure the mangoes are ripe but still pretty firm. The recipe says hard, but hard mangoes are not as flavorful, so try for the mid-point. Keep the heat to a simmer and don't cook it too much or it will turn to mush. Secondly, when you simmer the chutney the first time, keep the lid off the pot so that it can cook down. I think it's also a little too hot, so I recommend you cut the red pepper flakes down a little bit and then add some more during the second time you cook it if you want it hotter. It makes three and a half PINT jars, not 4 half-pint (one cup) jars. It's really simple to make and worth the effort.
- 4 cups mangoes (Ripe)
- 1⁄2 cup lime, seeded and chopped
- 1 cup yellow onion
- 1⁄2 cup fresh ginger, Grated
- 3 garlic cloves, minced
- 3⁄4 cup white raisins
- 2 cups light brown sugar
- 1 cup apple cider vinegar
- 1⁄4 cup fresh orange juice
- 1⁄4 cup fresh lemon juice
- 1 tablespoon whole mustard seeds
- 1 teaspoon dried red pepper flakes
- 1 teaspoon cinnamon, Ground
- 1⁄4 teaspoon clove, Ground
Directions See How It's Made
- Mango: Hard, ripe, peeled, seeded and sliced.
- Place all ingredients in heavy saucepan over medium heat.
- Bring to boil.
- Lower heat and simmer for about 20 minutes, stirring frequently.
- Remove from heat, cover, and let stand for about 12 hours.
- Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
- Remove from heat and immediately pour into hot sterilized jars.
- Vacuum seal.