Mango Chutney

Name: Mango Chutney
Ingredients: 5 cups (1175 ml) sugar; 4 cups (950 ml) vinegar; 12 cups (2825 ml) firm mangoes, peeled and sliced; 1/2 cup (125 ml) grated gingerroot; 1 to 4 chile peppers, seeds removed; 1 clove garlic, minced; 1 cup (225 ml) seeded raisins; 1 cup (225 ml) seedless raisins; 1 cup (225 ml) currants; 1 large onion, coarsely chopped; 1 tsp (5 ml) salt

11 ingredients

5 steps

Ingredients

5 cups (1175 ml) sugar
4 cups (950 ml) vinegar
12 cups (2825 ml) firm mangoes, peeled and sliced
1/2 cup (125 ml) grated gingerroot
1 to 4 chile peppers, seeds removed
1 clove garlic, minced
1 cup (225 ml) seeded raisins
1 cup (225 ml) seedless raisins
1 cup (225 ml) currants
1 large onion, coarsely chopped
1 tsp (5 ml) salt

Directions

1

Boil sugar and vinegar together for 5 minutes; add mangoes and remaining ingredients.
2

Cook over moderate heat for about 1 hour or until thick and of desired consistency; stir frequently.
3

Pour into sterilized glass pint jars to about 1 inch to edge of rim and seal with sterilized lids and rings.
4

Hot water bath for 30 minutes.
5

Check with your local home extension office for pressure canning times or any recent corrections for hot water bath times for the fruit used.