This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
3 hrs 10 mins
Ingredients
Instructions
Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
Drain and discard liquid from the mango.
Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins
dates
cinnamon sticks
ginger
garlic
and ground dried chile pepper into the mango mixture; bring again to a boil
stirring occasionally. Reduce heat to low and simmer mixture until thickened
about 1 hour. Remove from heat to cool completely.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot
sterilized jars
filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
cover the pot
and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool. Once cool
press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
dark area.
Nutrition Disclaimer:
The nutrition data for this recipe includes the full amount of the salt for soaking the mango. The actual amount of the salt consumed will vary.
