Mango Chutney
- Reviews 1
Ready In: 24 hrs 30 mins
Yields: 6 cups
Ingredients
- 6 mangoes, peel and chopped
- 4 cups apple cider vinegar
- 2 cups sugar
- 2 cups dark brown sugar
- 2 cups onions, chopped
- 6 minced fresh garlic cloves
- 4 teaspoons cracked black pepper
- 1⁄2 teaspoon salt
- 2 teaspoons cayenne pepper
- 1 tablespoon cinnamon
- 1 tablespoon minced fresh ginger
- 1⁄2 teaspoon clove
- 2 teaspoons allspice
- 2 teaspoons mustard powder
- 1 1⁄4 cups raisins
- 1 1⁄4 cups 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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