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Mango Chutney Recipe

Preserving > Canning

Rating:

3 ½ cups sliced mangoes
2 ½ cups granulated sugar
1 cup brown sugar
1 cup cider vinegar
2 tablespoons finely chopped garlic
4 tablespoons finely chopped ginger root
1 ½ teaspoons salt
1 ½ small dried chile peppers, seeded and chopped
1 ½ teaspoons whole cloves, tied in a cheesecloth bag
½ cup raisins

Combine mangoes and sugars, stir well, and let stand overnight.

Drain mangoes in a colander, reserving syrup. In a heavy saucepan combine the vinegar, garlic, ginger, salt, chiles and cloves with the syrup. Simmer for 30 minutes.

Remove cheesecloth bag of cloves. Add mangoes and raisins and simmer for 20 minutes longer. Spoon into sterilized jars and seal. Store in a cool place.

DO NOT DOUBLE THIS RECIPE.