You can store this chutney in the refrigerator for up to 9 days, or process it in a hot-water bath for longer storage. The chutney can be frozen up to 3 months.
Serves: 24Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium
- 5 mangoes, peeled and chopped
- ⅓ cup white vinegar
- ¼ cup fresh lemon juice
- ⅔ cup brown sugar
- 1 onion, finely chopped
- 3 cloves garlic, minced
- ½ cup golden raisins
- ¼ cup dried currants
- 3 Tbsp. minced fresh ginger root
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 Tbsp. curry powder
- ⅛ tsp. white pepper
- Combine all ingredients in a large, heavy saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring frequently, until mixture thickens and becomes syrupy, about 15–25 minutes.
- While chutney is simmering on stove, place ½ pint jars or freezer containers in dishwasher and wash. Leave the containers in the dishwasher until ready to fill.
- Ladle chutney into clean hot containers, leaving about ½" of headspace. Cover and chill in refrigerator until cold; store in refrigerator or freezer.