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Indian Mango Chutney Recipe

Indian Mango Chutney Recipe
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Category : Accompaniment
Serving : 24
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Prepare the ingredients before making Indian Mango Chutney in your home. Then, follow these steps below to serve Indian Mango Chutney for your family or friends.

Ingredients: Indian Mango Chutney

  • 2 1/4 cups fresh diced Mango
  • 1/4 cup salt
  • 2 1/2 cups water
  • 2 1/3 cups white sugar
  • 2 cups white vinegar
  • 1/2 cup raisins
  • 1/2 cup pitted dates
  • 2 cinnamon stgicks
  • 2 tsp minced fresh ginger
  • 2 tsp crushed garlic
  • 2 tsp dried chilli pepper or to taste
  • 10 1/2 pint canning jars and rings

How to Make Indian Mango Chutney

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Indian Mango Chutney in your home by yourself.

    Step 1
  • Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
  • Step 2
  • Drain and discard liquid from the mango
  • Step 3
  • Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
  • Step 4
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Step 5
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Step 6
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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