8 pints

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Oxmoor House Homestyle Recipes

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