This mango chutney is excellent with pork or lamb. It's also a treat with peanut butter on bread.
Ingredients
- white sugar: 6 cups
- brown sugar: 6 cups
- distilled white vinegar: 3 cups
- red hot Chili peppers: 5 piece (chopped)
- ground allspice: 4 tsp
- ground ginger: 2 tsp
- ground nutmeg: 2 tsp
- ground cinnamon: 1 tsp
- ground cloves: 1 tsp
- kosher salt: 1 tsp
- onions: 2 piece (chopped)
- golden raisins: 1 cup
- raisins: 1 cup
- ginger root: 0.5 cup (chopped, fresh)
- garlic: 3 clove (chopped)
- sliced, semi-ripe mangos: 16 cups
- almonds: 0.5 cup (sliced, optional)
Metric Conversion
Stages of cooking
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Gather the ingredients.
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Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
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Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
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Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
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Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
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Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
