Mango Chutney

Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes 6 (8-ounce) jars

Ingredients

  • 2 cups sugar
  • 1 cup distilled white vinegar
  • 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 cup golden raisins
  • 1/4 cup crystallized ginger, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon mustard seeds, whole
  • 1/4 teaspoon red chili pepper flakes (hot)

Special equipment:

  • 6 8-ounce canning jars

Method

1 Make sugar vinegar syrup: Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

How to make mango chutney cook mango to make chutney

3 Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.)

4 For shelf stable storage, process in a water bath: Put a rack on the bottom of 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. (See more useful information on water bath canning here.)