Mango Chutney

Name: Mango Chutney
Ingredients: 2 cups sugar; 1 cup distilled white vinegar; 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango); 1 medium onion, chopped (about 1 cup); 1/2 cup golden raisins; 1/4 cup crystallized ginger, finely chopped; 1 garlic clove, minced; 1 teaspoon mustard seeds, whole; 1/4 teaspoon red chili pepper flakes (hot)

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2 cups sugar1 cup distilled white vinegar6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)1 medium onion, chopped (about 1 cup)1/2 cup golden raisins1/4 cup crystallized ginger, finely chopped1 garlic clove, minced1 teaspoon mustard seeds, whole1/4 teaspoon red chili pepper flakes (hot)

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Instructions

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Make sugar vinegar syrup: Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. Add remaining ingredients and simmer: Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking. Elise Bauer Elise Bauer Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.) For shelf stable storage, process in a water bath: Put a rack on the bottom of tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool. (See more useful information on water bath canning here.)

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