Delicious Spicy Mango Chutney

1. 1

   In a 4 to 5-quart kettle, combine all ingredients.

2. 2

   Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender (about 20 minutes).

3. 3

   Blend 1 teaspoon grated fresh ginger or 1/4 teaspoons ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely chopped.

4. 4

   Continue simmering, uncovered, stirring occasionally, as mixture thickens, for about 15 to 20 more minutes.

5. 5

   Immediately ladle chutney into hot sterilized 1/2- pint canning jars.

6. 6

   Wipe rims clean and top with scalded lids, then screw on bands.

7. 7

   Let cool and test for seal.

8. 8

   Store in a dark cool place.

9. 9

   If you are not canning it, then store in bottled jars in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.