Mango Chutney

Name: Mango Chutney
Ingredients: 3 medium apples, peeled, cored, and chopped; 2 large mangoes, peeled and chopped; 1/2 medium sweet red pepper, chopped; 1 1/2 cups (375 mL) granulated sugar; 1 cup (250 mL) finely chopped onion; 1/2 cup (125 mL) golden raisins; 1/2 cup (125 mL) white vinegar; 1/4 cup (50 mL) finely chopped peeled gingerroot; 1 tablespoon (15 mL) lemon juice; 2 teaspoons (10 mL) curry powder; 1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt

11 ingredients

11 steps

Ingredients

3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled gingerroot
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt

Directions

1

1.
2

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan.
3

Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
4

Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
5

2.
6

Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space).
7

Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
8

Serve with grilled or barbecued chicken parts.
9

Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine.
10

Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
11

Makes 1/4 cup (50 mL).