Mango chutney
This mango chutney makes a delicious accompaniment to a range of dishes, such as burgers, grilled meats, curries and sandwiches.
Note: There are different types of molasses, produced at different stages of the refining process. The first refinement produces a mild-flavoured product that is labelled “mild-flavoured,” “light” or “fancy.” For this recipe, we recommend using molasses from the first refinement for the best flavour. If you prefer a stronger flavour, “dark,” “full-flavored” or “cooking” molasses may be used. Avoid using blackstrap or any sugar-reduced product.
Makes: About 220 grams
Ingredients:
- 1kg mangoes, chopped, pitted and peeled
- 250g onions, coarsely chopped
- 250g dark brown sugar, lightly packed
- 250ml cider vinegar
- 190g golden raisins
- 125g limes, peeled, seeded, chopped
- 125g orange, peeled, seeded, chopped
- 60g lemon, peeled, seeded, chopped
- 3 garlic cloves, finely chopped
- 125g gingerroot, finely chopped
- 125g molasses, mildly flavoured or fancy
- 40g coriander, finely chopped
- 20g mustard seeds
- 5g hot pepper flakes
- 5g ground cinnamon
- 1g ground cloves
- 1g ground allspice
- 250ml preserving jars, lids and bands
Method:
To prepare mangoes:
1. Make four lengthwise cuts to the pit. Cut away quarters, leaving about six millimetres of fibrous flesh around pit.
2. Cut remaining fruit from peel and chop. Repeat with remaining mangoes.
To make chutney:
1. Prepare waterbath preserving pot. Wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
2. Combine mangoes, onions, brown sugar, vinegar, raisings, limes, orange, lemon, garlic, gingerroot and molasses in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 20 minutes.
3. Add coriander, mustard seeds, hot pepper flakes, cinnamon, cloves and allspice. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 10 minutes.
4. Ladle hot chutney into hot jars, leaving 1 cm headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products. Visit their website here.
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