Major Gray's Mango Chutney recipe | Canning Summer Fruit| Make Your Own Chutney |

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers similar heat with fewer calories.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add tartness and color.

Start by measuring out the mangoes, aiming for 2.5 pounds after peeling.

Peel the mangoes and cut them into pieces, placing them into a bowl.

Measure 1 cup of white sugar and 1 cup of light brown sugar, mashing the brown sugar to break it up.

Add 0.5 cup of apple cider vinegar and 0.5 cup of white wine vinegar to the bowl.

Add 1 cup of raisins to the mixture.

Prepare 0.5 cup of chopped crystallized ginger in a food processor and add it to the bowl.

Squeeze and measure out 3 tablespoons of fresh lemon juice and add it to the mixture.

Add 2 teaspoons of chili powder, 1 teaspoon of freshly grated nutmeg, 1 teaspoon of kosher salt, 0.5 teaspoon of ground cloves, and 0.5 teaspoon of ground black pepper to the bowl.

Crush 2 garlic cloves using the flat side of a knife, peel them, and add them to the bowl.

Chop 1 large yellow onion and add it to the mixture, avoiding sweet onions like Vidalia.

Add a stick of cinnamon to the bowl.

Stir all ingredients together until well combined.

Transfer the mixture to a 4-quart saucepan and bring to a boil.

Once boiling, reduce the heat to medium-low and cover with a lid, stirring occasionally for about 2 hours.

Prepare jars by placing them in the dishwasher for sterilization.

Five minutes before the chutney is done, place the jars in the oven to sterilize them further.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary