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Yield:
8 pints
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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