I made mango chutney last weekend, and even fresh out of the preserving pot, it was tasty! I significantly changed the recipe I used (because I didn't have everything), so I wanted to write down what I did so I didn't forget...
Mango Chutney Recipe(makes about 4-5 cups)
6 cups chopped just-ripe mango (about 4 mangos)
1.5 cups peeled, chopped apple (about 3 or 4, depending on the size)
1.5 cups apple cider vinegar
1 cup Turbinado sugar
1 cup diced red, orange, and/or yellow sweet pepper
1/2 cup diced onion
1/2 cup sultanas or mixed raisins
1/2 cup lime juice
1/4 cup non-crystalized candied ginger (found at Trader Joe's)
2 tsp. sea salt
1 tsp yellow mustard seeds
1 tsp. dried hot pepper flakes (I used Aleppo pepper because it's what we had)
(mango chutney before)
- Prepare your preserving jars and lids.
- Mix all of the ingredients together in a large preserving pot and bring to a boil over medium heat. Be sure to use a large, tall pot since it will start to spit near the end.
- Simmer, stirring frequently for 45-60 minutes, until the mixture is thick and reduced to about a third of its original volume. I take a bar stool and sit next to the stove, stirring, and read a book. Squish up the apples when they get soft enough if they don't break up by themselves. Near the end, when it's spitting the most, you'll need to stir it constantly so it doesn't burn.
- Spoon it into hot jars, leaving 1/2 inch headspace. I like widemouth pint jars, but anything but really big jars will work. Put anything that won't fill a jar into the fridge and make some curry to go with it. Yum! Put on the lids and seal.
- Process in a boiling water bath for 10 minutes.
- Try to wait at last a couple weeks before you try it!
(mango chutney after)
Labels: canning, food, recipes
