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Mango Chutney Recipe
Serves 10
Ingredients: 8 cups chopped mango or peaches
2 cups apple cider vinegar
1 cup raisins
1 small onion, chopped finely
3 large cloves garlic, finely minced, or pressed
1/4 tsp ground ginger*
2 whole dried hot red chiles*
1/2 cup firmly packed brown sugar
* Blend 1 tsp grated fresh ginger or 1/4 tsp ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely chopped.
Instructions: 1. In a 4 to 5-quart kettle, combine all ingredients.
2. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender, about 20 minutes.
3. Continue simmering, uncovered, stirring occasionally, as mixture thickens, for about 15 to 20 more minutes.
4. Immediately ladle chutney into hot sterilized 1/2-pint canning jars.
5. Wipe rims clean and top with scalded lids, then screw on bands.
6. Let cool and test for seal.
7. Store in a dark cool place. If you are not canning it, then store in bottled jars in the refrigerator.
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