real indian mango chutney

Ingredients

• Servings: 24
• 2 1/4 cups diced fresh mango
• 1/4 cup salt
• 2 1/2 cups water
• 2 1/3 cups white sugar
• 2 cups vinegar
• 1/2 cup raisins
• 1/2 cup chopped pitted dates
• 2 cinnamon sticks
• 2 teaspoons minced fresh ginger root
• 2 teaspoons crushed garlic
• 2 teaspoons ground dried chile pepper
• 10 half-pint canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 3 hrs 10 mins


• 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 . 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 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.