🔥 The Mango Chutney Recipe That’s Going Viral (You’ll Want to Can a Double Batch!) 🔥
🍴 Ingredients (Makes 6 half-pint jars)
- 4 cups ripe mangoes, peeled and diced (4-5 medium mangoes)
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup red onion, finely chopped
- ¼ cup raisins (optional)
- ¼ cup fresh ginger, minced
- 2 garlic cloves, minced
- 1-2 fresh red chilies, chopped (adjust for spice!)
- 1 tsp mustard seeds
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ½ tsp salt
🥄 Equipment
- Large stainless steel pot
- Canning jars (half-pint or pint)
- Water bath canner
- Jar lifter, funnel, bubble remover
👩🍳 Step-by-Step Instructions
- Prep the Jars: Sterilize jars and lids in simmering water. Keep hot until ready.
- Cook the Chutney: Combine all ingredients in a pot. Boil, then simmer 45-60 mins until thickened.
- Fill & Seal: Ladle hot chutney into jars, leaving ½-inch headspace. Remove bubbles, wipe rims, and seal.
- Process: Boil jars in a water bath for 10 mins (adjust for altitude). Let cool 24 hours.
💡 Pro Tips
- Use ripe but firm mangoes for the best texture.
- Add extra chilies for a spicy kick!
- Makes a stunning edible gift—tie with twine and a cute label!
📦 Storage
Sealed jars last 1 year in a cool, dark pantry. Refrigerate after opening and devour within weeks!
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