dips and spreads

Mango Chutney

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.
1h
PREP TIME
2h
COOK TIME
60
CALORIES
13
INGREDIENTS
20
Servings

INGREDIENTS

  • 3 tbsp (45 ml) Club House Pickling Spice
  • 1 1/2 tsps (7 ml) CLUB HOUSE CRUSHED RED PEPPER
  • 4 cups (1 l) peeled, finely chopped mangos (about 4)
  • 4 cups (1 l) peeled, finely chopped peaches (about 6)
  • 2 cups (500 ml) finely chopped onion
  • 2 cloves garlic, minced
  • 1 cup (250 ml) finely diced red bell pepper
  • 2 tbsp (30 ml) finely minced gingerroot
  • 2 3/4 cups (675 ml) packed brown sugar
  • 2 cups (500 ml) cider vinegar (5% acetic acid)
  • 2 tsps (10 ml) Curry Powder
  • 1 1/2 tsps (7 ml) pickling salt
  • 1 Cheesecloth, to wrap Club House Pickling Spice and Club House Crushed Red Pepper

Preparation

  • 1 Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
  • 2 Measure Club House Pickling Spice and Club House Crushed Red Pepper and place in cheesecloth, creating a spice bag. Set aside.
  • 3 In a large heavy stainless steel or enameled saucepan, combine mangos, peaches, onion, garlic, red bell pepper, gingerroot, brown sugar, vinegar, Club House Curry Powder, salt and reserved spice bag.
  • 4 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.
  • 5 Fill hot sterilized canning jars, leaving ½ 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.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS