Mango Chutney

 Mango Chutney

submitted by Gayle

Yield: 9 pints

Ingredients:

  • 6 large apples, peeled, cored and chopped
  • 5 large mangos, peeled and chopped
  • 1 cup sweet red pepper, chopped
  • 3 cup white sugar
  • 2 cup onion
  • 1 cup golden raisins
  • 1¼ cup white vinegar
  • ½ cup gingerroot, peeled and diced
  • 2 Tbs. lemon juice
  • 2 tsp. curry powder
  • ½ tsp. salt
  • ½ tsp. ground nutmeg
  • ½ tsp. cinnamon

Directions:

Combine apples, mango, pepper, sugar, onion, raisins, vinegar and gingerroot in stainless steel pan. Bring to a gentle boil and cook uncovered for 20 minutes, stirring occasionally. Add lemon juice and spices. Boil for another five minutes.

Remove sterilized jars from canner and fill immediately, leaving ½ inch headspace. Remove bubbles. Process pint jars for 15 minutes.

Comments

  1. Uncle Charlie says:

    Gayle: It sounds good but I’m a diabetic among other things. Do you think this would work with stevia instead of sugar?

    • There’s some info and a conversion chart for alternative sweeteners at the following link.

      http://www.sbcanning.com/2011/08/sugar-substitutes-which-are-approved.html

      Anther good thing about stevia is it can be grown at home without much effort. If it works in canning without the aftertaste it might be a good backup to stored sugar. I’ve used the leaves right off the plant to sweeten iced tea (kind of like putting mint leaves in iced tea) but there was always an aftertaste.

  2. Please keep the recipes coming!

  3. Southern Blonde says:

    Yum!

    I’m printing this one now. But I still have to learn how to can :)

  4. Gayle,
    This may sound like a dumb question, but what is a Mango? Where I come from in PA it’s a fruit; however, here in OH it is often used as a name for a green pepper.

  5. I love your blog. Some humble interference:

    ‘summited by Gayle’. Should be, submitted by Gayle.

    That recipe looks delicious and I’m going to try it!