Spiced Mango Chutney

Name: Spiced Mango Chutney
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 40 servings
Ingredients: 8 cups chopped firm-ripe mangoes (about 6 to 8 mangoes), peeled and pitted; 2 cups chopped onion; 1 1/2 cups raisins; 1 1/2 cups packed brown sugar; 2 cups cider vinegar (5% acidity); 2 tablespoons finely chopped fresh ginger; 2 cloves garlic, minced; 1 tablespoon mustard seed; 1 teaspoon crushed red pepper flakes; 1 teaspoon salt

40 servings35 min prep45 min cookMedium

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The Story Behind It

The Tale of Spiced Mango Chutney

Mango chutney is one of the oldest and most iconic Indian chutneys, made across the subcontinent for centuries before British colonizers popularized a sweetened commercial version in the 19th century. It remains closely tied to Indian and South Asian culinary tradition.

Ingredients

Scale:· 40 servings

8 cups chopped firm-ripe mangoes (about 6 to 8 mangoes), peeled and pitted
2 cups chopped onion
1 1/2 cups raisins
1 1/2 cups packed brown sugar
2 cups cider vinegar (5% acidity)
2 tablespoons finely chopped fresh ginger
2 cloves garlic, minced
1 tablespoon mustard seed
1 teaspoon crushed red pepper flakes
1 teaspoon salt

Instructions

1Wash 5 half-pint or pint jars in hot soapy water or the dishwasher, keep hot, and simmer new lids in hot water per manufacturer instructions.
2Combine the chopped mangoes, onion, raisins, brown sugar, cider vinegar, ginger, garlic, mustard seed, red pepper flakes, and salt in a large heavy pot.
3Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 35 to 45 minutes until thickened and glossy, mounding on a spoon without liquid pooling around it.
4Ladle the hot chutney into hot jars, leaving 1/2 inch of headspace.
5Remove air bubbles with a nonmetallic spatula, top off to maintain 1/2 inch headspace, wipe rims clean, center lids, and screw bands fingertip-tight.
6Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes from a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
7Turn off heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
8Confirm seals by pressing lid centers, remove bands, wipe jars, and label with contents and date.
9Store in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
10Do not cut back on the vinegar amount, since it is essential to bringing this chutney to a safe pH for boiling-water canning.

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