Mango Chutney

Prep time: 15 minutes
Cook time: 1 hour

2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
2 black peppercorns
1 pinch cumin seeds (optional)
1 tsp coriander seeds
2 tsp salt
1 tsp paprika (optional)
4 tbsp lemon juice (optional)

Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.

Makes 6 (1/2 pint) jars

For visual aid please visit: http://www.videojug.com/film/how-to-make-mango-chutney

Photo courtesy of http://www.simplyrecipes.com/recipes/homemade_mango_chutney/
Recipe modified from http://www.simplyrecipes.com/recipes/homemade_mango_chutney/

This entry was published on April 8, 2013 at 7:26 pm. It’s filed under Random, Side dishes and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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