With the sun shining and the mangoes ripening to their sweetest, it’s the perfect time to preserve this summer delight. Our Canned Mango Chutney not only carries the vibrant flavors of ripe mangoes, but also packs a subtle tang and a hint of spice, making it a versatile companion for various dishes. Here’s how you can make it:
Preparation Time: 20 minutes
Cooking Time: 1 hour
Ingredients 📋
- 4 cups ripe mangoes, peeled, pitted, and chopped
- 1 ½ cups granulated sugar
- 1 cup apple cider vinegar
- 1 cup finely chopped onion
- ½ cup golden raisins
- 1 ½ tsp mustard seeds
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¼ cup crystallized ginger, finely chopped
- 1 large garlic clove, minced
Instructions 👩🏻🍳
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Combine all ingredients in a large pot over medium heat. Stir well to evenly distribute the ingredients.
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Bring the mixture to a simmer, stirring regularly to prevent sticking. Allow it to simmer for about an hour, or until it thickens to your preferred consistency.
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While the chutney is simmering, prepare your jars and lids by washing them in hot soapy water and rinsing thoroughly.
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Once the chutney has thickened, ladle it into the prepared jars, leaving about 1/4 inch of headspace.
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Wipe the rims of the jars with a clean cloth, place the Denali Canning Lids on the jars, and secure with rings.
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Process the jars in a boiling water bath for 10 minutes.
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Remove the jars from the water bath and let them cool completely.
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Check the seals, label, and store in a cool, dark place.
Here are some pro tips you might find useful for this Canned Mango Chutney recipe:
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Choosing Mangoes: Select ripe mangoes for this recipe, as they will provide the best flavor. They should give slightly when pressed. If you can't find ripe mangoes, you can ripen them at room temperature over a few days.
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Preparation: Cutting mangoes can be tricky due to the large, flat seed in the middle. Slice off the sides of the mango as close to the seed as possible, then score the flesh without cutting through the skin. Push on the skin to turn the piece inside out and slice off the squares.
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Adjusting Spiciness: The red pepper flakes add a bit of heat to this chutney, but you can adjust the amount to your liking. If you prefer a milder chutney, simply reduce the amount, or leave it out entirely. If you like it spicy, feel free to add more!
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Sterilizing Jars: To ensure the safety and quality of your canned goods, always start with sterilized jars. You can sterilize them by boiling them in a large pot of water for 10 minutes.
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Storing Chutney: Once canned, the chutney should be stored in a cool, dark place and can last for up to a year. Once opened, keep it in the refrigerator and use within a month.
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Serving Suggestions: Mango chutney is incredibly versatile. It pairs well with grilled meats, especially chicken and pork. It's also delicious with cheese, so try it on a cheese board or in a sandwich. Or, use it as a condiment with Indian curries or other spicy dishes.
I hope these tips enhance the cooking experience and the final results! This canned Mango Chutney is a delightful blend of sweet mangoes, tangy vinegar, and aromatic spices, making it a perfect companion for your roasts, sandwiches, or cheese boards.
Try this recipe and let us know how you liked it in the comments below. Enjoy canning!
