How to Make Homemade Mango Chutney
You think making and canning your own mango
chutney is
difficult or expensive? Not at all! Here's how to do it, complete instructions in easy steps and
completely illustrated. In the winter when you open a jar, the mangoes will taste MUCH better than anything
you've ever had from a store, and by selecting the right fruit, it will use
less sugar than store-bought canned mangoes. Don't let the list of
ingredients worry you; they're all readily available at any grocery store!
Best of all, you can refrigerate it OR can it for later use.
Prepared this way, the jars have a shelf life of about 12 to 18 months, and aside from storing in a cool, dark place, require no special attention.
You may also be interested in How to make mango salsa
Directions for Making and Canning Mango Chutney
Ingredients and Equipment
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Recipe and Directions
Step 1 - Selecting the mangoes
Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
They should not be mushy, but they also should not be rock hard: just as
ripe as you would eat them fresh. You can also use solid green
mangoes. Select firm, non-fibrous fruit.
Caution: Handling green mangoes may irritate the skin of some
people in the same way as poison ivy. (They belong to the same plant
family.) (see
this page for more information) To avoid this reaction, wear plastic gloves while working with
raw green mango. Do not touch your face, lips or eyes after touching or
cutting green mangoes until all traces are washed away.
Step 2 - How many mangoes and where to get them
You can pick your own, or buy them at the grocery store. But for large quantities, you'll find that Costco, Sam's Club and BJ's seem to have the largest mangoes and best prices.
Step 3 - Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars - put the lids into a pan of boiling water for at least several minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from WalMart, Target, and sometimes at grocery stores) to pull them out.
Step 4 -Wash the mangoes!
I'm sure you can figure out how to wash the mangoes in plain
cold or lukewarm water.
Step 5 - Peeling the Mangoes
Green
mangoes are fairly firm, so a regular vegetable peeler works pretty
well. This is probably the most tedious step of the process, though.
Step 6 - Cut up the mangoes
Cut out any brown spots and mushy areas. Slice the mangoes in 1/4 thick
slices! It just takes practice to figure out where the pit is. the
pit is sort of flat, rather than egg-shaped, so you'll get more flesh of
some parts of the mango than others.
Then chop the mango slices up into 1/4 to 1/2 inch pieces.
Step 7 - Add the spices
Add
the spices: 2 cups brown sugar, 2/3 teaspoon cumin, 1 cup raisons, 1 teaspoon ground coriander, 1/4 teaspoon cinnamon, 1 teaspoon red cayenne pepper, 1/2 teaspoon ground turmeric, 1.5 teaspoon ginger paste, 1/2 teaspoon ground cloves,
3 cups vinegar, 2 teaspoon garlic puree and 1 large onion (finely chopped ) about 3/4 cup,
to the chopped mangoes.
Step 8 - Cook the mango chutney
Simmer
over low heat for 30 to 90 minutes - the goals is just to thicken it to the
consistency you desire! When it cools, it will thicken further, so there's
no need to cook it to death!
Step 9 - Fill the jars
Wipe rim and screw threads with a clean damp
cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.
Step 10 - Process the jars in the water bath
Put the sealed jars
in the canner and keep them cover with at least 1 inch of water and
boiling. Boil them for at least 20 minutes (and no more than 30 min).
| Recommended process time for Mangoes in a boiling-water canner. | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 3,000 ft | 3,000 - 6,000 ft | Above 6,000 ft |
| Hot | Pints Quarts |
15 min 20 |
20 25 |
20 30 |
25 35 |
Step 11 - Remove and cool
Lift the jars out of the water and let them cool without touching or
bumping them in a draft-free place (usually takes overnight), here they
won't be bumped. You can
then remove the rings if you like.
Mangoes, pears and apples may also show a blue, red or pink color change
after canning. This is the result of natural chemical changes that
sometimes occur as fruits are heated. It is harmless and won't affect
flavor!
Also, avoid storing canned food near heat sources such as a furnace, water heater,
hot water or sunny areas.
Jars need to be kept cool and dark for longer storage life and to protect against
spoilage. Be sure to store in a dry place. If the lid or band rusts, that
can
cause the seal to break.
Your chutney will probably be darker in color
than these and look more like the single jar shown. It depends upon how much spice you use and how long you cook
it.
Other Equipment:From left to right:
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Frequently asked questions! |
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Home Canning KitsFeatures:* All the tools you need for hot waterbath canning - in one comprehensive set! * Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning. * Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter. * A Kitchen Krafts exclusive collection. This is the same type of standard canner that my grandmother
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With the Deluxe Food Strainer/Sauce Maker, you can make
creamy mango sauce and smooth tomato sauce without
having to peel and core! This multi-use strainer forces
food through a stainless steel screen, automatically
separating the juice and pulp from the seeds, shins, and
stems. Perfect for purees, creamed soups, baby foods,
pie filling, juices, jams, and more. Save time, effort,
and money by preparing your own tasty sauces to be used
immediately or boiled for future use. Do bushels with
ease and in a fraction of the time. Includes the
tomato/mango screen with easy twist on design and
instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/mango Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note
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This page was updated on 8-May-2008
