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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.