Mango chutney is a delicious, sweet-and-spicy creation. It is easy to make, but keep in mind that it needs to marinate overnight, so don’t start making it the day you want to use it. Here’s how to make mango chutney:
Ingredients and supplies:
4 ounces raisins
4 ounces fresh
1 red pepper
2-4 fresh green chilies
3/4 pint cider vinegar
1 pound soft brown sugar
2 teaspoons crushed garlic
3 tablespoons peeled and grated fresh ginger root
1 tablespoon salt
5 tablespoons lemon juice
Large pan with sides
Glass canning jars with lids
Water bath canner and jar tongs (optional)
- Prepare the ingredients. Pit and chop the dates. Then peel, pit, and slice the mangoes. Seed and slice the pepper, and chop the chilies. Then, peel and grate the ginger root, and finely chop the onion.
- Mix the ingredients. In a large bowl, combine the raisins, dates, red pepper and chilies. Then pour half of the vinegar over the ingredients. Cover with an upside-down plate and let the mixture stand overnight to marinate. This will allow the vinegar to soak into the raisins, dates, pepper, and chili.
- Heat the mixture. Pour the marinated mixture from the bowl into the pan. Then add all of the remaining ingredients. Turn the heat on low, and stir until the sugar dissolves. Once the sugar has dissolved, increase heat to high and bring to a boil. Then reduce heat and simmer for an hour to allow the mixture time to thicken. Stir occasionally.
- Sterilize the jars. Before you use the canning jars, sterilize them first by placing them in boiling water for five to ten minutes.
- Store the chutney. Allow the chutney to cool slightly. Then pour into the warm jars, and screw on the lids. Use within three months, and keep refrigerated after opening the jar.
- Complete the canning process. This process is optional and may not be worth the effort with a small batch of chutney, but will increase the storage time of your mango chutney. Once the jars have been filled and the lids have been tightened, invert the jars in boiling water in your canner. Leave them for five minutes, and then remove with the jar tongs. Allow to cool overnight. Then press down on each lid to ensure a proper seal. Those that do not pop back up when pressed have sealed. If one does pop when pressed, store it in the refrigerator and use within three months. The others can be stored on a shelf for about a year.
- Enjoy! You can serve your mango chutney with crackers, or eat it on chicken. It can even be served with beef or tofu.
Mango chutney is a unique Indian relish combining the sweetness of mangoes with the spiciness of peppers. For an extra kick, you can add cayenne pepper to this recipe.