Mango Chutney

Recipe View Gather all the necessary ingredients for a smooth and efficient cooking process. (Prep time: 15 minutes)

Recipe View In a large, heavy-bottomed saucepan, combine the white sugar, brown sugar, distilled white vinegar, seeded and chopped chile peppers, ground allspice, ground ginger, ground nutmeg, ground cinnamon, ground cloves, and kosher salt. Bring the mixture to a vigorous boil over medium-high heat, stirring constantly to prevent scorching. Once boiling, reduce heat slightly and continue to boil for 30 minutes, stirring occasionally. (Cook time: 30 minutes)

Recipe View Stir in the chopped onions, golden raisins, raisins, chopped fresh ginger, and chopped garlic. Return the mixture to a boil, then reduce the heat and simmer for another 30 minutes, stirring occasionally, until the onions are softened and the chutney has thickened slightly. (Cook time: 30 minutes)

Recipe View Gently fold in the sliced semi-ripe mangos (and sliced almonds, if using). Reduce the heat to low and simmer for 30 minutes, stirring frequently, until the mangos are tender and the chutney has reached your desired consistency. Be careful not to overcook the mangos, as they will become mushy. (Cook time: 30 minutes)

Recipe View Carefully pack the hot chutney into hot, sterilized jars, leaving approximately 1/4 inch of headspace at the top of each jar.

Recipe View Run a clean knife or thin spatula around the insides of the jars to release any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Place the lids on the jars and screw the rings on tightly, but not too tightly.

Recipe View Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. (Processing time: 10 minutes)