The bright color of the mangos makes this chutney a feast for the eyes. You can vary the heat to suit your personal taste by choosing your favorite hot pepper. Try the chutney spooned over roast pork.
MAKES: About seven, 8- Ounce Jars
INGREDIENTS:
- 2 quarts peeled and chopped firm mangos (8 to 10 mangos)
- 1⁄2 cup raisins
- 1⁄2 cup chopped onions
- 1 small hot red pepper, seeded and finely chopped
- 2 1⁄2 cups cider vinegar
- 1 1⁄2 cups firmly packed dark brown sugar
- 2 tablespoons mustard seeds
- 1 tablespoon ground ginger
- 1 teaspoon table salt
INSTRUCTIONS:
- COMBINE: In an 8-quart stainless steel stockpot, combine the mangos, raisins, onions, and red pepper. Stir in the vinegar, brown sugar, mustard seeds, ginger, and salt.
- BOIL: Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer, stirring frequently, until thickened, 25 to 30 minutes. Remove the pot from the heat.
- JAR: Ladle the chutney into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- PROCESS: Process 8-ounce jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands.
- STORE: Store jars in a cool, dry, dark place for up to 1 year.
