Mango Chutney

Directions

1. 1
   Combine all the ingredients in a large glass or ceramic bowl, stir, and cover.
2. 2
   Refrigerate for at least 8 hours, or overnight.
3. 3
   Pour the mixture into the preserving pot and bring to a boil, stirring constantly.
4. 4
   Turn the heat down to a low, slow simmer and cook, uncovered, until the chutney is thick and jammy, about 40 minutes.
5. 5
   Stir regularly but gently to keep the mango pieces intact, being careful not to let it burn or stick.
6. 6
   Ladle into the warm jars, leaving a 1/2-inch headspace.
7. 7
   Clean the rims of the jars well with a damp paper towel.
8. 8
   Place the lids and rings on the jars and finger-tighten the rings.
9. 9
   Process in a boiling-water bath for 15 minutes.
10. 10
    The chutney is shelf stable for 1 year.
11. 11
    WHAT TO DO WITH CHUTNEY
12. 12
    If you have never made chutney, or are wondering what to do with chutney, please do try this version of mango chutney.
13. 13
    Its delicious enough to eat from the jar with a spoon, but here are some other ways to enjoy this sensational condiment.
14. 14
    Serve it on the side as a condiment with any poultry, particularly leftover Thanksgiving turkey.
15. 15
    Take a trip back to the 1960s and pour some chutney over a wheel of Brie.
16. 16
    Wrap it in puff pastry, and bake in a 325F oven for 10 to 15 minutes.
17. 17
    Serve with Ritz crackers.
18. 18
    Top Inside-Out Samosas (page 107) with the chutney.
19. 19
    Stir some into a chicken salad and add grapes and almonds.
20. 20
    Use it as a barbeque sauce for halibut and other firm fish.
21. 21
    For a dip or sandwich spread, mix it with sour cream or Greek yogurt.
22. 22
    Enjoy chutney with softly scrambled eggs.
23. 23
    Top deviled eggs with a dollop of chutney.
24. 24
    Spread on a roast pork sandwich.