Mango Citrus Chutney

Recipe by jabernstein
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
  • In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
  • If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
  • Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.
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