Best Easy Mango Chutney Canning Recipe
If you’re a fan of Indian cuisine or simply love the sweet and tangy flavors of chutney, then you must try making your own mango chutney. It’s a versatile condiment that pairs perfectly with a variety of dishes, from roasted meats to cheese platters. The best part? It’s incredibly easy to make and can be canned for future use. Here’s a simple and delicious recipe for homemade mango chutney that will surely impress your taste buds.
– 4 ripe mangoes, peeled and diced
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 cup of brown sugar
– 1 cup of apple cider vinegar
– 1 teaspoon of ground cumin
– 1 teaspoon of ground coriander
– 1/2 teaspoon of chili flakes (adjust according to your spice preference)
– 1/2 teaspoon of salt
1. In a large pot, combine the diced mangoes, chopped onion, minced garlic, and grated ginger.
2. Add the brown sugar, apple cider vinegar, ground cumin, ground coriander, chili flakes, and salt to the pot. Stir everything together until well combined.
3. Place the pot over medium-high heat and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 45 minutes to an hour, or until the chutney thickens and the mangoes soften.
4. While the chutney is simmering, prepare the canning jars by sterilizing them. Wash the jars and lids in hot soapy water, then rinse thoroughly. Place them in a large pot filled with water and bring it to a boil. Let the jars and lids boil for 10 minutes to ensure they are completely sanitized.
5. Once the chutney is ready and the jars are sterilized, carefully ladle the hot chutney into the jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. Place the lids on the jars and tighten them securely.
6. Process the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged in the boiling water. After the processing time, carefully remove the jars from the water bath and let them cool completely.
7. Once cooled, check the lids to ensure they are sealed properly. If any of the lids have not sealed, refrigerate those jars and use them within a few weeks. The properly sealed jars can be stored in a cool, dark place for up to a year.
Now that you have your delicious homemade mango chutney, here are some frequently asked questions about canning and using it:
1. Can I use underripe mangoes for this recipe?
Yes, you can use slightly underripe mangoes for a tangier chutney. Just make sure they are still firm and not overly green.
2. How can I adjust the spiciness of the chutney?
You can adjust the amount of chili flakes according to your preference. Start with a small amount and add more if desired.
3. Can I use white sugar instead of brown sugar?
While brown sugar adds a richer flavor, you can substitute it with white sugar if needed. However, the taste will be slightly different.
4. How long does the chutney need to simmer?
The chutney needs to simmer for about 45 minutes to an hour, or until it thickens and the mangoes soften.
5. Can I use this chutney immediately without canning?
Yes, once the chutney is cooked, you can simply let it cool and refrigerate it for immediate use. It will last for a few weeks in the refrigerator.
6. What can I serve mango chutney with?
Mango chutney pairs well with roasted meats, curries, sandwiches, cheese platters, and even as a topping for grilled fish or shrimp.
7. How long can I store the canned chutney?
If properly sealed and stored in a cool, dark place, the canned mango chutney can last for up to a year.
Now you’re ready to enjoy the sweet and tangy flavors of homemade mango chutney. Whether you’re canning it for later use or using it right away, this easy recipe will surely become a favorite in your kitchen.