Spicy Mango Chutney
By
Pam Ellingson
@wmnofoz
1
My family loves East Indian food and when you serve it, it is absolutely necessary to have some chutneys and pickles as condiments. I Love Mango chutney, but Major Greys is boring. I made this recipe up from several that I had and it has received raves from friends and family who have tasted it. The ingredient list is LONG, and has lots of unusual spices if you don't cook Indian foods, but if you have a store nearby where you can buy spices by the ounce, it is not as expensive as it might seem. And since it is canned, it will last for a long time.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
Makes 8-10 half pint jars
Prep:
30 Min
Cook:
2 Hr
Method:
Canning/Preserving
Ingredients
-
2 to 3 lbmango, firm not soft/ripe, peeled and chopped
-
1/2 cwater
-
10-15whole cloves
-
8bay leaves
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3 Tbspsalt (yes, tablespoons)
-
4 ozdates, chopped
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1/2 capple cider vinegar
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2 lbsugar (yes, pounds)
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1/4 tspground cayenne pepper (or less)
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1/2 tspfresh ground pepper
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2 tspground cinnamon
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1 tspfresh ground nutmeg (or mace)
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2 tspblack cumin seed
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2 tspground ginger
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1/2 tspcrushed cardamon (seed only, not pod)
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2 ozcandied ginger, chopped fine
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8 ozraisins, golden and dark mixed
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4 oztoasted slivered almonds, coarsely chopped
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4 ozshelled pistachio nuts, whole (or coarsely chopped if desired)
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2 Tbspfresh lime juice
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1 tspgrated lime zest
-
COOKING TIME IS APPROXIMATE. DOES NOT INCLUDE CANNING.
How to Make Spicy Mango Chutney
- First, measure out your spices and place all together in a small bowl EXCEPT for bay leaves, salt, and whole cloves. You can tie the bayleaves and cloves in some cheesecloth for ease of removal or you can fish them out of the cooked mango mixture individually.
- Place peeled and chopped mangoes in a large stockpot or Dutch oven with water, salt, bay leaves and cloves. Simmer until tender. Remove whole spices and discard.
- In a separate small saucepan, simmer dates in vinegar until softened.
- When mango and dates are soft, combine both mixtures together in the large pot and add sugar and spices.
- While cooking down the chutney (Step 6), wash and sterilize your half pint jars, lids, and bands and keep hot until needed.
- Cook on LOW until it has thickened like a fruit butter, stirring occasionally to prevent sticking or burning. (If you are using a Dutch oven, you can place the dutch oven in a 350 degree oven, uncovered, and stir periodically until thickened. This will usually prevent scorching or burning the chutney as there is no Direct heat to the bottom of the pan.
- Add almonds, raisins, pistachios, candied ginger and lime zest and juice. Stir and simmer to desired consistency.
- Pour into hot sterilized jars, add lids and bands and process in a hot water bath per current canning instructions for your altitude. (Usually 10 minutes for high sugar/high acid half pints)
