Webdirections. Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil. Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring …
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Table 1. Recommended process time for Mango Chutney in a boiling-water canner. Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. October 2003.
A chutney is a delicious spicy condiment that originated in India. It is made with vinegar, sugar, spices, and fruits or vegetables. This mango chutney is used for both sweet and savory dishes. I try to find champagne mangos for chutney, because of their extra smooth velvety texture, but you can really use any type of mango!
Add onion and bell pepper and sauté for 3 minutes. Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
Pack jars: Ladle hot chutney into hot jars, leaving 1/4 inch of headspace. Remove air bubbles, wipe the rim of jars. Place lids and screw bands on: Place a lid onto each jar, and twist screw bands on. Process: Place into water bath canner (there should be at least 1 inch of water covering the tops of jars.