Mango Chutney

Ingredients

• •3 medium apples
• •2 large mangoes
• •½ medium sweet red pepper
• •1½ cups granulated sugar
• •1 cup finely chopped onion
• •½ cup golden raisins
• •½ cup white vinegar
• •¼ cup finely chopped peeled gingerroot
• •1 tablespoon lemon juice
• •2 teaspoons curry powder
• •½ teaspoon ground nutmeg, cinnamon, and salt
• •½ teaspoon ground cinnamon
• •½ teaspoon salt

Cooking Instructions

1. 1.

   1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

   25 min

2. 2.

   2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.

   15 min

3. 3.

   Serve with grilled or barbecued chicken parts.

4. 4.

   Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.

   5 min

5. 5.

   Makes 1/4 cup (50 mL).