Yield: About 6 pint jars.
|1.||Wash and rinse pint or half-pint canning jars; keep hot until ready to use. Prepare
lids according to manufacturer's directions.
|2.||Wash all produce well. Peel, core and chop mangoes into ¾-inch cubes. Chop mango
cubes in food processor, using 6 one-second pulses per food processor batch. (Do not
puree or chop too finely.) By hand, peel and dice onion, finely chop garlic, and grate ginger.
|3.||Mix sugar and vinegar in an 8- to 10-quart stockpot. Bring to a boil,
and boil 5 minutes. Add all other ingredients and bring back to a boil.
Reduce heat and simmer 25 minutes, stirring occasionally.
|4.||Fill hot chutney into clean, hot pint or half-pint jars, leaving ½-inch 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.
|5.||Process in a boiling water canner according to the recommendations in Table 1. Let cool,
undisturbed, for 12 to 24 hours and check for seals.
|Table 1. Recommended process time for Mango Chutney in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Pints or Half-pints||10 min||15||20|
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. October 2003.