Mango Chutney
| Category: | PICKLES, SALSAS, JELLY, CANNING |
Ingredients
Mango Chutney Directions
- Put vinegar, sugar, lemon juice and zest into a heavy bottomed pan.
- Stir until the sugar is dissolved and bring to the boil.
- Stir in all the other ingredients and bring back to the boil.
- Reduce to a medium heat and cook gently, uncovered for 1 ½ to 2 hours until thick – stirring occasionally.
- Test the chutney is ready by dropping a teaspoon of the liquid onto a chilled saucer. As it cools, it should begin to set and will wrinkle slightly and remain in two halves when you draw your finger through it.
- Discard the cinnamon stick.
- Ladle into warm, sterilized jars and process in a water bath canner.
