Mango Chutney
Qty : 3 Pint Jars
Shelf life :
About one year
Active time : 2 hours Macerating time : 8 hours to
overnight
Ingredients:
|
7 1/2 lbs (3.50 kg) ripe
mangoes, peeled, seeded and diced (5 cups)
|
1 cup (8oz, 225g) diced
onions
|
|
2 Garlic cloves (peeled)
|
1/2 cup (4oz. 110 g)
crystallized ginger
|
|
1/2 cup (4oz. 110 g)
golden raisins
|
1/2 cup (4oz. 110 g)
dried sour cherries
|
|
1 teaspoon mustard seeds
|
1/2 teaspoon kosher salt
|
|
1 cup (8oz, 235 ml)
cider vinegar
|
1 cup (7oz, 200g) light
brown sugar
|
|
3 hot Thai bird chiles,
pierced 2 times with a knife
|
|
 |
| Bell peppers, red green, yellow, makes the chutney colorful |
1. Combine all the ingredients in a
glass or ceramic bowl, stir and cover. Refrigerate it overnight (about 8
hours).
2. Pour the mixture into the
preserving pot and on medium heat bring to boil, all the time constantly
stirring.
3. Turn down the heat to low, slow
simmer and cook, uncovered until the chutney is thick and semi solid (like a
jam or jelly).
4. Constantly stir but be gentle on
the mango pieces (making sure then are intact) and that they do not burn nor
stick to the bottom of the bowl.
 |
| Ladle or Sauce pan for transferring chutney to jars |
5. Transfer into warm jars, leaving
1/2 inches head space. Clean the rim of the jars with paper towel and place the
lids tightly on the jars.
 |
| Mango Chutney |
Some
ideas to use the chutney:
·
Serve
it on a side as a condiment to poultry
·
Pour
some chutney of a wheel of brie cheese, wrap it in a puff pastry and bake it to
325°F oven for about 15 minutes.
·
Serve
with crackers, Saltine biscuits, salted biscuits
·
Use
it as a barbeque sauce
·
With
soft scrambled eggs
·
With
yogurt
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