Mango chutney
<p>This mango chutney makes a delicious accompaniment to a range of dishes, such as burgers, grilled meats, curries and sandwiches.</p>
<p>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.</p>
<p><strong><span style="text-decoration: underline;">Makes</span>:</strong> About 220 grams</p>
<p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p>
<ul>
<li>1kg mangoes, chopped, pitted and peeled</li>
<li>250g onions, coarsely chopped</li>
<li>250g dark brown sugar, lightly packed</li>
<li>250ml cider vinegar</li>
<li>190g golden raisins</li>
<li>125g limes, peeled, seeded, chopped</li>
<li>125g orange, peeled, seeded, chopped</li>
<li>60g lemon, peeled, seeded, chopped</li>
<li>3 garlic cloves, finely chopped</li>
<li>125g gingerroot, finely chopped</li>
<li>125g molasses, mildly flavoured or fancy</li>
<li>40g coriander, finely chopped</li>
<li>20g mustard seeds</li>
<li>5g hot pepper flakes</li>
<li>5g ground cinnamon</li>
<li>1g ground cloves</li>
<li>1g ground allspice</li>
<li>250ml preserving jars, lids and bands</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method</span>:</strong></p>
<p>To prepare mangoes:</p>
<p>1. Make four lengthwise cuts to the pit. Cut away quarters, leaving about six millimetres of fibrous flesh around pit.</p>
<p>2. Cut remaining fruit from peel and chop. Repeat with remaining mangoes.</p>
<p>To make chutney: </p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products. Visit their website <span style="text-decoration: underline;"><strong><a href="http://www.jardenhomebrands.com/" target="_blank">here</a>.</strong></span> </p>
<p><strong>Related links:</strong></p>
<p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/12/guacamole/">Guacamole</a></strong></span></em></p>
<p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/08/banana-fritters/">Banana fritters</a></strong></span></em></p>
<p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/08/smoked-salmon-pate/">Smoked salmon, dill & lemon paté</a></strong></span></em></p>
