Real Indian Mango Chutney recipe

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Ingredients

2 ¼ cups diced fresh mango
¼ cup salt
2 ½ cups water
2 ⅓ cups white sugar
2 cups vinegar
½ cup raisins
½ cup chopped pitted dates
2 cinnamon sticks
2 teaspoons minced fresh ginger root
2 teaspoons crushed garlic
2 teaspoons ground dried chile pepper
10 half-pint canning jars with lids and rings

Nutrition Info

104.7 calories
carbohydrate: 27.1 g
cholesterol: : -
fat: 0.1 g
fiber: 0.8 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 1.6 mg
sugar: 25.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.

  2. Drain and discard liquid from the mango.

  3. Stir sugar and vinegar together in a saucepan over medium heat, bring to a boil. Add drained mango to the liquid, stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture, bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.

  4. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Recipe Yield

24 servings

Recipe Note

This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.

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