Mango Chutney

Ingredients just pored in pot, totally uncooked.

Ingredients just poured in pot, totally uncooked at this point.

Put this one in your Trapper Keeper. Mangos (may also be spelled mangoes) have been grown in India for an amazing four thousand years. Right?! Mangos were introduced to the tropics of Florida in 1863, with the first successful variety commercially grown being the “Haden”. Other popular Florida mangos are the Tommy Atkins, Keitt, and Kent. Their peak seasons are mid June to late August, making this a perfect time to can Mango Chutney to blast you through the winter and spring. Uhhh, I think I’ve also just completed my non-shopping Christmas shopping with all of this canning I’ve been up to (don’t end a sentence with a preposition!). Yes Ma’am. Go for it. Enjoy it with pork, chicken, potato salad and so forth!

Here ya GO!  Task Complete.

Here ya go! Task Complete.

10 mangos, peeled and cubed
2 small onions, chopped
2 cups golden raisins
4 Tbs ginger paste (in refrigerated produce section)
2 garlic cloves, minced
2 t mustard seeds
1/2 t red pepper flakes
5 cups sugar
2 1/2 cups distilled white vinegar

Combine sugar and vinegar in large pot.
Bring to a boil, stirring until sugar dissolves.
Add remaining ingredients.
Bring to boil, and then simmer, uncovered, stirring every 5 minutes approximately 45 minutes, until thickened and syrupy.
Pour in to clean, prepared mason jars, leaving 1/2 inch head space.
Close jars with lid and lightly placed rim.
Process in boiling water 15 minutes.

Makes 11 to 12 half pint jars.

Do NOT double this. Make additional separate batches if desired.

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