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Mango Chutney
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Recipe Information
Condiment with Island flair, but used everywhere for downhome goodness!

S. Chokel

Serves/Makes:8 or more pints

  • 5 cups (1175 ml) sugar
  • 4 cups (950 ml) vinegar
  • 12 cups (2825 ml) firm mangoes, peeled and sliced
  • 1/2 cup (125 ml) grated gingerroot
  • 1 to 4 chile peppers, seeds removed
  • 1 clove garlic, minced
  • 1 cup (225 ml) seeded raisins
  • 1 cup (225 ml) seedless raisins
  • 1 cup (225 ml) currants
  • 1 large onion, coarsely chopped
  • 1 tsp (5 ml) salt
  • Boil sugar and vinegar together for 5 minutes; add mangoes and remaining ingredients.
  • Cook over moderate heat for about 1 hour or until thick and of desired consistency; stir frequently.
  • Pour into sterilized glass pint jars to about 1 inch to edge of rim and seal with sterilized lids and rings.
  • Hot water bath for 30 minutes.
  • Check with your local home extension office for pressure canning times or any recent corrections for hot water bath times for the fruit used.
Note: If you divide the recipe.. or make it and share with others, you can keep it safely in the fridge for up to a month's use without processing.

This is especially good with pork and chicken dishes. Our personal favorites are Adobo Pork or Southern Fried Chicken!

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