Mango Chutney

12 ingredients
5 steps

Ingredients

  • 2 quarts water
  • 1 tablespoon non-iodized salt
  • 1 tablespoon white vinegar
  • 4 pounds green mangos
  • 2 medium onions, thinly sliced
  • 2 cloves garlic
  • 2 pounds raisins, chopped
  • 2 pounds currants
  • 3 (16-ounce) packages light brown sugar
  • 1 tablespoon salt
  • 1 tablespoon ground ginger
  • 1 quart cider vinegar

Directions

  1. 1
    Combine water, salt, and 1 tablespoon vinegar in a large glass mixing bowl; stir well.
  2. 2
    Peel and slice each mango, and immediately drop into acidulated water. Rinse and drain in cold water.
  3. 3
    Grind together mango, onion, and garlic in a stainless steel stockpot, using coarse blade of meat grinder. Stir in remaining ingredients, mixing well. Cover and let stand at room temperature overnight.
  4. 4
    Cook over medium heat, stirring frequently, until mixture thickens.
  5. 5
    Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

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