Mango Chutney

Oxmoor House
8 pints


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2 quarts water
1 tablespoon non-iodized salt
1 tablespoon white vinegar
4 pounds green mangos
2 medium onions, thinly sliced
2 cloves garlic
2 pounds raisins, chopped
2 pounds currants
3 (16-ounce) packages light brown sugar
1 tablespoon salt
1 tablespoon ground ginger
1 quart cider vinegar


Combine water, salt, and 1 tablespoon vinegar in a large glass mixing bowl; stir well.

Peel and slice each mango, and immediately drop into acidulated water. Rinse and drain in cold water.

Grind together mango, onion, and garlic in a stainless steel stockpot, using coarse blade of meat grinder. Stir in remaining ingredients, mixing well. Cover and let stand at room temperature overnight.

Cook over medium heat, stirring frequently, until mixture thickens.

Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

Created date

February 2010