Mango Chutney

Name: Mango Chutney
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 240 servings
Ingredients: 3 cups distilled white vinegar 3 cups distilled white vinegar; 6 cups white sugar 6 cups white sugar; 6 cups brown sugar 6 cups brown sugar; 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon; 2 teaspoons ground ginger 2 teaspoons ground ginger; 4 teaspoons ground allspice 4 teaspoons ground allspice; 1 teaspoon ground cloves 1 teaspoon ground cloves; 2 teaspoons ground nutmeg 2 teaspoons ground nutmeg; 5 small red hot chile peppers, seeded and chopped 5 small red hot chile peppers, seeded and chopped; 1 teaspoon kosher salt 1 teaspoon kosher salt; 2 large onions, chopped 2 large onions, chopped; 3 cloves garlic, chopped 3 cloves garlic, chopped; 1 cup golden raisins 1 cup golden raisins; 1 cup raisins 1 cup raisins; ½ cup fresh ginger root, chopped ½ cup fresh ginger root, chopped; 16 cups sliced, semi-ripe mangos 16 cups sliced, semi-ripe mangos; ½ cup sliced almonds ½ cup sliced almonds

Prep: 10 minsCook: 1 hr 30 mins

Prep

10 mins

Cook

1 hr 30 mins

Servings

240

Difficulty

Hard

Gluten-FreeDairy-FreeVegetarianVegan

(0)

Ingredients

Servings:

240

33 cups distilled white vinegar
66 cups white sugar
66 cups brown sugar
11 teaspoon ground cinnamon
22 teaspoons ground ginger
44 teaspoons ground allspice
11 teaspoon ground cloves
22 teaspoons ground nutmeg
55 small red hot chile peppers, seeded and chopped
11 teaspoon kosher salt
22 large onions, chopped
33 cloves garlic, chopped
11 cup golden raisins
11 cup raisins
½ cup fresh ginger root, chopped½ cup fresh ginger root, chopped
1616 cups sliced, semi-ripe mangos
½ cup sliced almonds½ cup sliced almonds

Instructions

1
In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
2
Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
3
Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

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