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1
Combine all the ingredients in a large glass or ceramic bowl, stir, and cover.
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2
Refrigerate for at least 8 hours, or overnight.
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3
Pour the mixture into the preserving pot and bring to a boil, stirring constantly.
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4
Turn the heat down to a low, slow simmer and cook, uncovered, until the chutney is thick and jammy, about 40 minutes.
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5
Stir regularly but gently to keep the mango pieces intact, being careful not to let it burn or stick.
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6
Ladle into the warm jars, leaving a 1/2-inch headspace.
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7
Clean the rims of the jars well with a damp paper towel.
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8
Place the lids and rings on the jars and finger-tighten the rings.
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9
Process in a boiling-water bath for 15 minutes.
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10
The chutney is shelf stable for 1 year.
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11
WHAT TO DO WITH CHUTNEY
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12
If you have never made chutney, or are wondering what to do with chutney, please do try this version of mango chutney.
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13
Its delicious enough to eat from the jar with a spoon, but here are some other ways to enjoy this sensational condiment.
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14
Serve it on the side as a condiment with any poultry, particularly leftover Thanksgiving turkey.
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15
Take a trip back to the 1960s and pour some chutney over a wheel of Brie.
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16
Wrap it in puff pastry, and bake in a 325F oven for 10 to 15 minutes.
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17
Serve with Ritz crackers.
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18
Top Inside-Out Samosas (page 107) with the chutney.
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19
Stir some into a chicken salad and add grapes and almonds.
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20
Use it as a barbeque sauce for halibut and other firm fish.
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21
For a dip or sandwich spread, mix it with sour cream or Greek yogurt.
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22
Enjoy chutney with softly scrambled eggs.
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23
Top deviled eggs with a dollop of chutney.
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24
Spread on a roast pork sandwich.
