I have to admit, this last can jam came out of nowhere for me. My pregnancy has my brain in a constant fog, and I failed to notice that recipes need to be posted no later than the tenth. Hence, my repost of this fabulous recipe from a few years back honoring this month’s topic, dried fruit: my mango chutney recipe. It’s a bit sweet, a bit spicy, and the perfect condiment to just about any meal.
Or for eating straight out of the jar.
Not that I’ve done that.
The recipe after the jump.
Recipe: Leena’s Mango Chutney Recipe
note: this recipe originally had dates in it, but they compromised the acidity in this recipe, so I have removed them.
- 1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
- 2 medium apples (Granny Smith), peeled, cored and diced
- ¼ cup golden raisins
- ½ cup finely chopped onion
- ¼ cup cider vinegar
- 3/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1/8 cup of peeled, finely chopped gingerroot
- 1 ½ teaspoons lemon juice
- 1 tsp curry powder
- ¼ tsp of each: ground nutmeg, cinnamon, and salt
- Put the mangoes, apples, gingerroot, onion, vinegar, raisins, and sugar into a large stainless steel saucepan. Bring to boil uncovered over high heat, reduce heat and lightly boil, stirring occasionally until fruit is tender and sauce is thickened, approx. 20 minutes.
- Add nutmeg, lemon juice, salt, curry powder, and cinnamon; lightly boil for 5 minutes. Ladle into hot, sterilized half pint jars, then can with a water bath canner for 15 minutes. Store in pantry for up to a year, last two-three weeks in fridge once open.