MANGO CHUTNEY
Sweet and tangy with a bit of kick, this condiment is quite tasty! It's a versatile ingredient you can use in a lot of different recipes... VIDEO https://www.youtube.com/watch?v=-lHKU3x7CpY
READY IN: 1hr
YIELD: 7 250ml jars
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1teaspoon red pepper flakes
- 1cup white onion, finely chopped
- 1cup red pepper, finely chopped
- 1⁄4
- 6
- 1cup pineapple juice
- 1⁄2cup white vinegar
- 1⁄2cup brown sugar
- 1 1⁄2tablespoons curry powder
- 1teaspoon ground turmeric
- 1⁄2teaspoon allspice
- 1⁄4teaspoon sea salt
- 1⁄4
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DIRECTIONS
- In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
- On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute.
- Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
- Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.) canning jars.
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