This chutney pairs very well with samosas and mint raita and has a sweet and tangy flavor. Make it at least a day before serving or at least two weeks in advance for better flavor.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 ¼ cups diced fresh mango
- ¼ cup salt
- 2 ½ cups water
- 2 ⅓ cups white sugar
- 2 cups vinegar
- ½ cup raisins
- ½ cup chopped pitted dates
- 2 cinnamon sticks
- 2 teaspoons minced fresh ginger root
- 2 teaspoons crushed garlic
- 2 teaspoons ground dried chile pepper
- 10 half-pint canning jars with lids and rings
Instructions
- Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
- Drain and discard liquid from the mango.
- Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- The nutrition data for this recipe includes the full amount of the salt for soaking the mango. The actual amount of the salt consumed will vary.
Reviews
Excelent!!! Great recipie
It only made 4 jars, 1/2 pint size, had to add pectin to firm up. Good, be careful not to use too much vinegar.
I made it exactly however, it only made 4 8 oz jars great tasting though.
Cooking the chutney without a lid makes in much thicker
I made this recipe as is. Then I put Mango chutney in a blender and pureed it. I canned it for years to come. Delicious!