Mango Chutney — FarmPal

Canning recipe yielding 6 half-pints. Stores for 12 months.

Method
canning
Yield
6 half-pints
Storage
12 months
Difficulty
intermediate

Ingredients

  • •6 cups chopped firm-ripe mangoes (about 6 large)
  • •1.5 cups brown sugar, packed
  • •1 cup apple cider vinegar (5%)
  • •1 cup golden raisins
  • •1/2 cup crystallized ginger, chopped
  • •4 cloves garlic, minced
  • •1 teaspoon red pepper flakes
  • •1 teaspoon cinnamon
  • •1/2 teaspoon allspice
  • •1 teaspoon salt

Instructions

  1. 1Select firm-ripe mangoes (slightly under-ripe holds shape better during cooking)
  2. 2Peel, pit, and chop into 1/2 inch pieces
  3. 3Combine all ingredients in heavy-bottomed pot
  4. 4Bring to boil, reduce heat to steady simmer
  5. 5Cook 30-45 minutes, stirring occasionally, until thick and syrupy
  6. 6Chutney thickens more as it cools slightly loose in the pot is perfect
  7. 7Ladle hot chutney into hot half-pint jars leaving 1/2 inch headspace
  8. 8Remove bubbles, wipe rims, apply lids
  9. 9Process 10 minutes in boiling water bath
  10. 10Flavor improves dramatically over 2-4 weeks let it age before opening
  11. 11Pairs perfectly with roasted meats, curries, cheese boards, and grilled fish