Mango chutney, along with all chutneys, have their origin in India where they are used to help balance spicy and aromatic dishes.
Thanks to the British Commonwealth, mango chutney became a favorite condiment of the Brits. We slather it on and serve it with salty cheeses, cold meats and of course, Indian curries.
This recipe for mango chutney is very quick and easy. The key to many fruit and sugar based preserves, is to cook it as quickly and carefully as you can to avoid the sugar burning and all your preserves being the uniform color of chocolate.
Mango is in season during the summer months here in Florida, and available at the farmer’s market in Rockledge Gardens. So why not take advantage of the abundance, especially if you intend to ‘can’ them. You can be enjoy this sweet and summer-colored chutney throughout the winter months.
Easy Mango Chutney: 2 – 3 cups
- 4 cups mango diced
- 1 1/2 cup onion finely chopped
- 1 cup red bell pepper finely chopped
- 2 cup brown sugar
- 1 cup white vinegar
- 2 teaspoon grated ginger
- 2 sprigs of cinnamon
- 12 black peppercorns
- 1 teaspoon coarse sea salt
- Put all ingredients in a saucepan over medium-high heat.
- Once it boils, reduce the heat to low.
- Cook for 35-40 minutes until it reaches the consistency of a jam.
- Discard the cinnamon stick.
- Store in sterilized jars with a lid and refrigerate.
How to can Mango Chutney
- Follow steps 1 – 4, above.
- Sterilize jars and lids.
- Pour boiling hot chutney into hot jars, leaving a half-inch of headspace.
- Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened clean paper towel; adjust two piece metal canning lids.
- Process for 10 minutes in a boiling water canner.
- Cool in a draft free location for 12 to 24 hours then check lids and store for later use.