Mango Chutney
Ingredients
- 2 cups sugar
- 1 cup white vinegar
- 4 to 5 large, ripe mangoes
- 1 medium onion
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger (40g),
- 1 clove garlic, minced
- 1 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
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Instructions
- Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
- Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.,Simply Recipes / Elise Bauer,Simply Recipes / Elise Bauer
- Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)
- Put a rack on the bottom of a tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.,Did you enjoy this recipe? Let us know with a rating and review!,If you skip water bath canning, mango chutney will keep in a tightly sealed jar in the fridge for at least 1 month. Just check for mold; if you see any, toss it out. You can also freeze the jars for up to 3 months. Leave 1 inch of headroom to allow the frozen mixture to expand.
Source
Original recipe: View Original