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Mango Chutney

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Mango Chutney

Mango Chutney

amanda

Equipment

  • - Blender: A powerful kitchen appliance used to mix, puree, or emulsify food into a homogeneous liquid state, perfect for creating smooth chutneys from fresh fruits like mangoes

  • - Processor: A versatile kitchen appliance that can chop, slice, and shred ingredients efficiently for preparing fruits before making chutney

  • - Masticating Juicer: A juicing machine that gently operates to extract juice from fruits and vegetables, useful in the initial preparation of ingredients for chutney recipes like mangoes

  • - Fruit Peeler: A handy tool to remove skin from fruits efficiently without wasting too much, useful when preparing mangoes for chutney

  • - Hand Blender: A portable and convenient tool that can easily mix or puree small quantities of ingredients, useful for a mango chutney base

  • - Food Grater: Essential for grating or zesting ingredients like mangoes, to incorporate into the chutney mix

  • - Mixing Bowls: Various sizes available for preparing and combining mango chutney ingredients

  • - Mini Food Processor: A compact alternative to standard food processors, useful in small kitchens or for specific tasks

  • - Stainless Steel Cookware Set: Including saucepans and fry pans that can be used for cooking the chutney mixture

  • - Measuring Cups and Spoons: Essential for accurately measuring ingredients to ensure perfect consistency in mango chutney

  • - Hand Mixer: For blending ingredients and achieving a smooth texture in the mango chutney mix, useful for smaller quantities

Ingredients

  • 3 medium apples, peeled, cored, and chopped

  • 2 large mangoes, peeled and chopped

  • 1/2 medium sweet red pepper, chopped

  • 1 1/2 cups (375 mL) granulated sugar

  • 1 cup (250 mL) finely chopped onion

  • 1/2 cup (125 mL) golden raisins

  • 1/2 cup (125 mL) white vinegar

  • 1/4 cup (50 mL) finely chopped peeled gingerroot

  • 1 tablespoon (15 mL) lemon juice

  • 2 teaspoons (10 mL) curry powder

  • 1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

Instructions

1

Instruction 1

1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
2

Instruction 2

2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
3

Instruction 3

Serve with grilled or barbecued chicken parts.
4

Instruction 4

Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
5

Instruction 5

Makes 1/4 cup (50 mL).
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