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Real Indian Mango Chutney
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
190 minutes
Homemade Indian mango chutney with sweet dates and plump raisins. Perfect for storing.
Ingredients:
  • 2.25 cups diced fresh mango
  • 0.25 cup salt
  • 2.5 cups water
  • 2.3333332538605 cups white sugar
  • 2 cups vinegar
  • 0.5 cup raisins
  • 0.5 cup chopped pitted dates
  • 2 cinnamon sticks
  • 2 teaspoons minced fresh ginger root
  • 2 teaspoons crushed garlic
  • 2 teaspoons ground dried chile pepper
  • 10 half-pint canning jars with lids and rings
Instructions:
  • Place sweet, juicy mango in a spacious bowl. Season the mango with a delicate sprinkle of salt. Gently drizzle water over the mango. Allow the mango to marinate for 1 hour or overnight for optimal flavor infusion.
  • Separate the mango from the liquid and discard the liquid.
  • Combine sugar and vinegar in a saucepan over medium heat, bringing it to a boil. Stir in drained mango to coat. Add raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper. Bring to a boil again, then simmer on low heat until thickened, about 1 hour. Let cool off the heat.
  • Prepare jars and lids by boiling them for 5 minutes. Fill hot, sterilized jars with chutney, leaving 1/4 inch of space at the top. Remove air bubbles by running a knife around the sides. Clean the jar rims with a damp paper towel. Seal with lids and rings.
  • Fill a large stockpot halfway with water and bring to a boil. Lower jars onto a rack in the pot using a jar holder, leaving a 2-inch space between them. If needed, pour more boiling water to ensure the jars are at least 1 inch below the water level. Cover the pot, bring the water to a rolling boil, and process for 15 minutes.
  • Place the jars on a cloth-covered or wood surface to cool, ensuring they are spaced several inches apart. Once cooled, press the top of each lid to ensure a tight seal. Store in a cool, dark area.

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