Recipe

Mango Chutney Recipe

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Ingredients

1 tbsp minced fresh ginger .
1/2 tsp salt .
1 1/4 c raisins .
1 1/4 c shredded carrots .
6 minced fresh garlic cloves .
2 tsps allspice .
1/2 tsp cloves .
2 tsps cayenne pepper .
4 c apple cider .
1 tbsp cinnamon .
2 c onions, sliced .
12 granny smith apples, peeled, cored & sliced (3 lbs) .
2 tsps mustard powder .
2 c sugar .
2 c dark brown sugar .
4 tsps cracked black pepper .
6 mangoes, peel & sliced

Directions

Step #1 Combine ALL ingredients In a large-ish bowl, cover & put in the fridge overnight.
Step #2 The following day, reduce heat & let simmer for about 30 mins, put the mixture In a large-ish heavy-bottomed saucepan; bring to a boil, or until "syrupy".
Step #3 Let cool, then put in the fridge & use within a couple of days.
Step #4 **NOTE** for longer storage, ladle the hot chutney into hot clean pint or half-pint canning jars with a new two-piece canning lid (leaving about 1/4-inch head space).
Step #5 Seal the jars with the two piece canning lid.
Step #6 Process in boiling water bath for 10 mins; cool, label & store the jars.
Enjoy the Mango Chutney recipe

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Appetizers / Finger Foods

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