Ingredients for Mango Apple Chutney
- 2 lbs apples (peeled, cored, and chopped)
- 2 lbs mangoes (peeled, pitted, and chopped)
- Sweet Red Pepper
- 1 cup granulated sugar
- 1 medium onion (finely chopped)
- Golden Raisin
- White Vinegar
- 2 tablespoons grated fresh gingerroot
- 2 tablespoons lemon juice
- 1 teaspoon curry powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
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How to Make Mango Apple Chutney
- Combine 2 lbs apples (peeled, cored, and chopped), 2 lbs mangoes (peeled, pitted, and chopped), 1 red bell pepper (finely chopped), 1 cup granulated sugar, 1 medium onion (finely chopped), 1/2 cup raisins, 1 cup white wine vinegar, and 2 tablespoons grated fresh gingerroot in a large saucepan.
- Bring to a boil over high heat. Reduce heat to medium-low, and simmer gently, uncovered, for 20-25 minutes, or until the fruit is tender and the mixture has thickened slightly, stirring occasionally.
- Stir in 2 tablespoons lemon juice, 1 teaspoon curry powder, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and 1 teaspoon salt.
- Continue to simmer gently for another 5 minutes, allowing the flavors to meld.
- If canning, remove hot jars from a boiling water canner. Ladle the hot chutney into jars, leaving 1/2 inch headspace.
- If canning, process half-pint jars in a boiling water bath for 10 minutes and pint jars for 15 minutes. Remove jars and let cool completely. Check for seals.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
370g
Fat
1g
Carbs
34g
