How To Make Mango Chutney. Easy instructions and goes great with cheese or cold cold cuts, use as a marinade or to have as a compliment for buffet foods, such as sausage rolls etc

Here, Carina has made mango chutney, and goes great with cheese or cold meats, use as a marinade or to have as a compliment for buffet foods, such as sausage rolls etc.
It's a real easy recipe, not complicated at all, and at the end, if you wish to can your chutney to save for later or make as little gift packages, Carina has shared some great instructions on how she cans her goodies!

You can also try this recipe using different fruits, say pineapple, peaches, plums etc. So give it a go and explore some wonderful flavours using the fruits you have available!

Recipe adapted from Anna Olson, food-network Canada

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Prep Time: 10 minutes
Cook Time: 1 - 1 1/2 hours *** Times may be more or less depending if you use soft or a harder fruit which takes a little longer to soften.
Yield: Roughly 6 - 8 Mason Jars, 250 ml / 8.5 oz in size

Ingredients
4 cups diced mango
1 cup diced onion
1 cup cranberries
1 cup light brown sugar, packed
5 tablespoons white vinegar
1 tablespoon finely grated fresh ginger
1 1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon celery
zest of 1 orange

Instructions:
1. Combine all ingredients in a saucepan and simmer until onions are tender, and liquid has evaporated. Remove from heat, cool then chill until ready to serve.
In my case I canned the chutney. See below for my instructions how to do that if you are not sure.

Canning Guide:

2. Fill the hot boiled jars with the hot chutney. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

3. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

4. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Note : I boil by jars before and after. Also altitude is important.
This is the altitude chart for guidance, Click HERE to see it.

The ingredients proportions are from Bernardin. The jars come with a little recipe book sometimes and fruit proportion has been taken from there as well as some of the boiling instructions.

Mason Jar Lids, Ring Bands
Mason Jar Lid

Mason Jar Lid

NOTE: Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.

Mango Chutney
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 
Servings: 6 Mason Jars
Ingredients
  • 4 cups diced mango
  • 1 cup diced onion
  • 1 cup cranberries
  • 1 cup light brown sugar packed
  • 5 tablespoons white vinegar
  • 1 tablespoon finely grated fresh ginger
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon celery
  • zest of 1 orange
Instructions
  1. Combine all ingredients in a saucepan and simmer until onions are tender, and liquid has evaporated. Remove from heat, cool then chill until ready to serve.
  2. In my case I canned the chutney. See below for my instructions how to do that if you are not sure.
Canning Guide:
  1. Fill the hot boiled jars with the hot chutney. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
  2. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  3. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
How To Make Mango Chutney. Easy instructions and goes great with cheese or cold cold cuts, use as a marinade or to have as a compliment for buffet foods, such as sausage rolls etc

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