Mango Chutney
A sweet-tangy homemade mango chutney with ginger, raisins and warm cloves. Perfect alongside curries, cheese boards or grilled meats — and easy to can or freeze.
Servings: 40 servings
Ingredients
- 2 onions chopped
- 5 mangoes peeled and chopped into 1-inch chunks
- 3 tbsp grated fresh ginger
- ¾ cup white vinegar
- 1 cup brown sugar
- ½ tsp ground cloves
- 1 cup raisins
Instructions
- Combine all the ingredients in a large saucepan over medium heat, and add an inch or so of water to the bottom to prevent scorching. Bring to a boil, then reduce the heat as the mixture softens and begins to bubble. Stir often, breaking up the mango chunks with a wooden spoon, until the chutney is thick and fairly homogeneous with just a few intact mango chunks, about 40 minutes. Ladle into jars and either refrigerate for use within 2 weeks, freeze, or process in a boiling water bath.
Notes
Prevent scorching: Add an inch of water at the start; the chutney reduces and thickens as it cooks.
Texture: Break up the mango as it softens, leaving just a few chunks for character.
Halve it: Use 2 mangoes for about 2 cups if you don't want a big batch.
Keeps well: Refrigerate up to 2 weeks, freeze, or process in a boiling water bath for the pantry. Makes five 8-ounce jars.
Nutrition
Calories: 55kcal | Carbohydrates: 14g | Sodium: 5mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 10mg