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Mango Chutney

Mango Chutney
  • Meal


  • Cusine



2 cups sugar

1 cup distilled white vinegar

6 cups mangoes

1 medium onion, chopped

1/2 cup golden raisins

1/4 cup crystallized ginger, finely chopped

1 garlic clove, minced

1 teaspoon mustard seeds, whole

1/4 teaspoon red chili pepper flakes


Make sugar vinegar syrup: Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking. Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.) For shelf stable storage, process in a water bath: Put a rack on the bottom of tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool. (See more useful information on water bath canning here.)