Ingredients for Sweet Onion Mango Chutney
- 1 cup dried mango pieces
- 2 medium sweet onions (approximately 2 cups chopped)
- Raisins
- Apple Juice
- White Wine Vinegar
- 4-6 cloves garlic, minced
- Hot Dry Mustard
- Ground Coriander
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
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How to Make Sweet Onion Mango Chutney
- Coarsely chop 1 cup of dried mango pieces.
- Coarsely chop 2 medium sweet onions (approximately 2 cups chopped).
- Mince 4-6 cloves of garlic.
- In a large, heavy-bottomed pot, combine the chopped mangoes, onions, garlic, 1 cup of brown sugar, 1/2 cup of apple cider vinegar, 1/4 cup of water, 1 teaspoon of ground ginger, 1/2 teaspoon of ground turmeric, 1/4 teaspoon of red pepper flakes (optional), and 1/2 teaspoon of salt. Bring to a simmer over medium heat.
- Reduce heat to low, cover, and simmer for 2 1/2 to 3 hours, stirring frequently to prevent sticking. A shorter simmer time will result in a chunkier chutney.
- Once the desired consistency is reached, remove from heat and let cool slightly.
- Carefully spoon the hot chutney into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, apply lids and bands, and tighten fingertip-tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a reliable canning resource for accurate times).
- Allow jars to cool completely. You should hear a satisfying “pop” as the jars seal.
- Store sealed jars in a cool, dark pantry for up to a year. Refrigerate after opening.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
0g
Carbs
0g
