Mango Chutney
11 cups or 4 lbs chopped unripe (hard) mango, either Tommy Atkins or Kent varieties
2-1/2 cups or 3/4 lb finely chopped yellow onion
2-1/2 tbsp grated fresh ginger
1-1/2 tbsp finely chopped fresh garlic
4-1/2 cups sugar
3 cups white distilled vinegar (5%)
2-1/2 cups golden raisins
1-1 tsp canning salt
4 tsp chili powder
Caution: Handling green mangoes may irritate the skin of some people in the same way as
poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or
rubber gloves while working with raw green mango. Do not touch your face, lips or eyes
after touching or cutting raw green mangoes until all traces are washed away.
Yield: About 6 pint jars
Procedure: Wash all produce well. Peel, core and chop mangoes into 3/4-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.
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. Fill hot chutney into hot pint or half-pint jars, leaving 1/2-inch headspace. Remove
air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean
paper towel. Adjust lids and process.
| Recommend 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 | Half-Pints or Pints | 10 min | 15 min | 20 min | |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)