Cookbook > Condiments

"Major Grey" Style Chutney -- (from Bernardin Guide to Home Preserving, 1996)

4 c prepared mango (peeled, pitted and coarsely chopped)
1 c dark brown sugar
1 c apple cider vinegar
1 c yellow onion, coarsely chopped
c golden raisins
c lime, seeded and chopped
c ginger root, grated
c orange, peeled seeded and chopped
c molasses
c lemon, peeled, seeded and chopped
3 garlic cloves, minced
1 tbsp mustard seed
1 tsp dried red pepper flakes
1 tsp ground cinnamon
tsp cloves, ground
tsp allspice, ground
2 tbsp cilantro, finely chopped

Combine mangos, sugar, vinegar, onion, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes, cinnamon, cloves and allspice in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly. Boil gently, stirring occasionally, 30 minutes.

Add cilantro, during last 10 minutes of fruit-vegetable mixture cooking time.

Ladle chutney into a hot jar to within inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney.

Cover canner; return water to a boil; process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jar, label and store in a cool, dark place.

Makes 6 half-pint (250 ml) jars.

Comments: very tasty!!!

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