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| MANGO CHUTNEY | |
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2 1/2 c. mangos (partially green), peeled and chopped 1 c. brown sugar, lightly packed 1 c. cider vinegar 3/4 c. golden raisins 1/2 lemon (including peel), seeded and chopped 2 tbsp. fresh ginger, chopped 2 cloves garlic, finely chopped 3/4 tsp. salt 1/8 tsp. ground red pepper Sterilize 8 half-pint canning jars (you may not need them all, depending upon your ingredients). Combine all ingredients in a saucepan and bring to a simmer over medium heat. Reduce heat to low and simmer, uncovered, until thick (approximately 1 hour), stirring occasionally. Pour chutney into sterilized canning jars leaving 1/4-inch headspace and adjust lids. Process in a boiling water bath for 5 minutes. | |
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recipe reviews #41565
James Cooper (Georgia) says:
You can also use malt vinegar instead of cider. Whole cloves, raisins, cinnamon, and one jalapeno pepper per jar. Cook green mangos until translucent.
#71874
Jeannie (Nevada) says:
My mango chutney came out too thick. How do I thin it down?
#71877
Cooks.com replies:
Hi Jeannie,
If you cooked the chutney til it was too thick, add a few tablespoons of lemon juice, cider or syrup to bring it back to a consistency you're looking for. Which one of these you add should be dictated by what kind of taste (tart or sweet) adjustment would be best.
-- CM
If you cooked the chutney til it was too thick, add a few tablespoons of lemon juice, cider or syrup to bring it back to a consistency you're looking for. Which one of these you add should be dictated by what kind of taste (tart or sweet) adjustment would be best.
-- CM
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