Leena Cooks n Cans: Mango Chutney for Tigress Can Jam December

By on Dec 10, 2010 in Canning, Chutney, Condiments, Leena Cooks | 3 comments

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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


  1. 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.
  2. 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.
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    • Leena

      5 Jan ’11

      Will do!

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