Mango Chutney

Gather

Ingredients

• 11 cups (4 lb) chopped unripe Tommy Atkins or Kent mango
• 2½ cups finely chopped yellow onion
• 2½ tbsp grated fresh ginger
• 1½ tbsp finely chopped garlic
• 4½ cups sugar
• 3 cups white distilled vinegar (5% acidity)
• 2½ cups golden raisins
• 1½ tsp canning salt
• 4 tsp chili powder

Preserve

Instructions

1. 01

   Wear gloves while handling green mango. Wash produce; peel, core, and chop mango into ¾-inch cubes, then pulse briefly without puréeing.

2. 02

   Bring sugar and vinegar to a boil in an 8- to 10-quart pot; boil 5 minutes.

3. 03

   Add remaining ingredients, return to a boil, then simmer 25 minutes, stirring occasionally.

4. 04

   Use clean, hot pint or half-pint jars for the hot chutney. Hold ½-inch headspace, release air, correct the level, clean the rims, and secure the lids.

5. 05

   In a boiling-water canner, processing time is 10 minutes (base time).
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