Mango Chutney
Mango Chutney is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
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.
Serve with grilled or barbecued chicken parts.
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.
Makes 1/4 cup (50 mL).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.