Mango Chutney
By: Club House Kitchens
Made With:
This flavourful fruit chutney is a favourite condiment to serve with your favourite curries, as a way to perk up chicken, or even served as part of a cheese platter.
This flavourful fruit chutney is a favourite condiment to serve with your favourite curries, as a way to perk up chicken, or even served as part of a cheese platter.
Key products
Instructions
Instructions
- Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
- Measure pickling spice and crushed red pepper and place in cheesecloth, creating a spice bag. Set aside.
- In a large heavy stainless steel or enameled saucepan, combine mangos, peaches, onion, garlic, red bell pepper, ginger, brown sugar, vinegar, curry powder, salt and reserved spice bag.
- Bring to a boil. Reduce heat to medium. Simmer, uncovered and stirring often for about 1 hour or until chutney is reduced by half and thick enough to mound on spoon.
- Fill hot sterilized canning jars, leaving 1/2 inch (1 cm) head space. Wipe jar rim to remove any stickiness. Place snap lid on jar; apply screw band until just finger tight. Transfer to a boiling water bath and cover jars with 2 inches (5 cm) boiling water. Cover and bring to a boil. Boil 10 minutes. Transfer to racks and let cool. Check seals. Wipe, label and store the jars in a cool, dry, dark place.
