MANGO CHUTNEY

Mango Chutney image

Sweet and tangy with a bit of kick, this condiment is quite tasty! It's a versatile ingredient you can use in a lot of different recipes...

Provided by Francine Lizotte

Time 1h

Number Of Ingredients 14

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Ingredients

2 Tbsp olive oil
1 tsp red pepper flakes
1 c white onions, finely chopped
1 c red peppers, finely chopped
1/4 c fresh ginger, minced
6 large mangoes (about 7 cups), peeled and cut into 1/4-inch pieces
1 c pineapple juice
1/2 c white vinegar
1/2 c brown sugar
1 1/2 Tbsp curry powder
1 tsp ground turmeric
1/2 tsp allspice
1/4 tsp ground himalayan sea salt
1/4 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)

Steps:

1. In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
2. On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute.
3. Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
4. Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250 ml/8 oz.) canning jars
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=-lHKU3x7CpY

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