Lita Eats

Due to my allergy to cinnamon, I have to prepare many of these foods myself. Mango chutney is one of those foods that I have to make. I love this recipe because it’s simple and super tasty. I make these frequently because they pair well with many foods.

Ingredients

2 cups sugar

1 cup distilled white vinegar

4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups)

1 medium onion, chopped (25g, about 1 cup)

1/2 cup (80g) golden raisins

1/4 cup crystallized ginger (40g), finely chopped

1 clove garlic, minced

1 teaspoon whole mustard seeds

1/4 teaspoon red pepper flakes

Method

1. Combine the sugar and vinegar in a pot. Bring to a boil, stirring until the sugar dissolves. 
2. Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking. 
3. Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.) 
4. Put a rack on the bottom of a 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.

source: Simply Recipes