Mango Chutney
Servings: 8 pint jars
Equipment
- Large stockpot (≈ 8-10qt)
- pH test strips (for 3.0-5.5 values recommended)
- Half-pint or pint size canning jars and lids
- Water Bath canning pot and lid
Ingredients
- 4 pounds Mango (hard/unripe) – chopped into 1in cubes
- ¾ pounds Yellow onion – finely chopped
- 2½ Tablespoons Ginger (fresh) – grated
- 1½ Tablespoons Garlic (fresh) – finely chopped
- 4½ cups Sugar
- 3 cups Distilled white vinegar (5%)
- 2½ cups Golden raisins
- 4 teaspoons Chili powder
- 1 teaspoon Canning salt
Instructions
Making the Chutney – HOT PACK
CAUTION: Handling raw green mango may irritate the skin of some people since it is in the same plant family as poison ivy.
- Wash, peel, and separate mango flesh from seed. Chop into 1-inch cubes.
- Peel and dice onion, finely chop garlic, grate fresh ginger.
- Mix sugar and vinegar in 8-10qt pot; bring to boil. Boil 5 minutes.
- Carefully add all ingredients into pot and bring back to boil.
- Reduce heat and simmer 25 minutes; stir often to avoid burning.
Test for pH, adjust as needed – For Hawaii, pH must be 4.2 of lower
~ Always sterilize canning jars and lids just before using ~
- Pour hot chutney mixture into jars, removing air bubbles; leave ½-inch headspace.
- Wipe jar rims and threads.
- Adjust lids and begin canning.
CANNING TIME
- Water Bath Canning(pint jars) 10 minutes
Notes
CAUTION: Handling raw green mango may irritate the skin of some people since it is in the same plant family as poison ivy.
