Real Indian Mango Chutney

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Description

This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.

Ingredients

  • 2 ¼ cups diced fresh mango
  • ¼ cup salt
  • 2 ½ cups water
  • 2 ⅓ cups white sugar
  • 2 cups vinegar
  • ½ cup raisins
  • ½ cup chopped pitted dates
  • 2 cinnamon sticks
  • 2 teaspoons minced fresh ginger root
  • 2 teaspoons crushed garlic
  • 2 teaspoons ground dried chile pepper
  • 10 half-pint canning jars with lids and rings

Instructions

  1. Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
  2. Drain and discard liquid from the mango.
  3. Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins
  4. dates
  5. cinnamon sticks
  6. ginger
  7. garlic
  8. and ground dried chile pepper into the mango mixture; bring again to a boil
  9. stirring occasionally. Reduce heat to low and simmer mixture until thickened
  10. about 1 hour. Remove from heat to cool completely.
  11. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot
  12. sterilized jars
  13. filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  14. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
  15. cover the pot
  16. and process for 15 minutes.
  17. Remove the jars from the stockpot and place onto a cloth-covered or wood surface
  18. several inches apart
  19. until cool. Once cool
  20. press the top of each lid with a finger
  21. ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
  22. dark area.

Prep Time: 30 mins

Cook Time: 1 hr 10 mins

Total Time: 3 hrs 10 mins

Servings: 24

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