by Lizthechef
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Lizthechef's Notes:
Expand6-8 ripe mangoes, chopped, plus juice Ask a question about this ingredient
2 cups apple cider vinegar Ask a question about this ingredient
3 cups organic cane sugar (or white sugar) Ask a question about this ingredient
1 and 1/2 cup golden raisins Ask a question about this ingredient
1/2 cup candied ginger, medium diced Ask a question about this ingredient
2 tablespoons mustard seed Ask a question about this ingredient
4 garlic cloves, peeled and thinly sliced Ask a question about this ingredient
1 medium-sized onion, chopped Ask a question about this ingredient
Combine sugar and vinegar and bring to boil in large, heavy pot. Add mangoes, raisins, ginger, mustard seed, onion and garlic.
Ask a question about this stepCook 2-4 hours, stirring often, over low heat.
Ask a question about this stepPour into sterile jars with lids. I like to use 8 oz. jars because I am basically greedy and a jar seems a lot... Stores for a year, but it will be eaten long before then.
Ask a question about this stepI have to tell you that I've made this a couple times now and it's absolutely wonderful!
I have just put mangoes on my shopping list so that I can make it over the weekend! Regular mangoes or champagne/ataulfa?
Regular mangos are fine - that is what I always use.
Great! I ended up buying some of each as I needed atualfa for the recipe I tested for CP. So, now I have some and will make this soon!
Liz, I love this chutney. You forced me to make your recipe because I ran out of the jars you gave me. It is a fool proof recipe...perfect every time. It is delicious with roast pork or chicken or in egg salad and straight out of the jar.(to name a few)
Thanks, Mare, I just made a batch this morning before I knew about the contest theme!
I will be making a mango peach version of this again as soon as Texas peaches are ready - this year I will need 24 half pints - 12 was NOT ENOUGH!!!
Peach - sounds like a great combo with mango!
I had this amazingly delicious chutney last night with some pork chops. Both Myles and I just absolutely love, love, love it!!! We both just started eating it out of the jar after dinner....:-) GREAT recipe Liz!!
Thanks, Susan, it is so easy to make this recipe. The trick is to buy really good mangoes and let them get very ripe. I buy them in summer at Costco! So happy you both enjoyed your jar!
I now love using my mother's glass lemon reamer, the little cut glass pitcher that held cream skimmed from the milk of their cows, and I love mango chutney. So generous of you to share both it and its story.
So glad you enjoyed it!
I have had this...fabulous.
Thanks, Elizabeth, I just made a batch of your rhubarb chutney!
I love the story and the chutney sounds amazing, it would certainly win a blue ribbon at the county fair.
Thanks so much - appreciate your comment. This is such a sentimental favorite.
Do you do the whole canning process with this? Immersing the jars in boiling water etc... I would really love to learn how to preserve fruits and vegetables.
Hi sdebrango, here's a great site with some excellent info on canning: http://www.foodinjars.com/. Also mrswheelbarrow's blog and winnieab's blog. And I'm sure there are others. Once you get into it, it can be pretty addictive, and it's really not difficult to do. Have fun!
Thanks ChezSuzanne, I bought some weck jars and have been fully intending on doing it after some research. I am terrified of doing it wrong and having contaminated food. I will check out the sites you gave and hopefully will muster the courage to start canning. Thank you!
ps to aargersi: this is the daughter-in-law of Phyllis, her recipe.
Hi Liz! I made another batch last night - my version using both mango and peach - and it is wonderful. Your mother certainly has improved my world with her chutney recipe! Thanks again for sharing it!
Amazingly, I recently met my former baby-sitter, the daughter-in-law of the woman who gave this recipe to my Mom. We flew back to eastern PA this June. I was so overwhelmed I forgot to take a photo. Mary Alice was in tears when I gave her the original mango chutney recipe to share with her sister-in-law. We had not met in over 50 years,by the way. An amazing reunion.
Thanks, sounds terrific. A question about finishing... Do you cook the jarred chutney in a water bath? If so, for how long? Thanks.
I have never used a water bath, not did my mother - but, by all means, just to be safe, 15 minutes in a water bath if you feel safer...
I can't wait to make this Liz!
This is one of my favorite recipes too, and what a wonderful story!
NOTE: Made a recent batch of this and was out of golden raisins. Updated photo reflects this - sorry.
Liz I made a version of this - mango and peach, with a few twists - and it is wonderful! I had your Mama's photo up on the computer while I was cooking it and she helped me get it right I think - so thanks to both of your for the recipe and the memories!!!
In tears, just found your comment - my Mama would so dig food52 and lovely people such as you - made my week - and this was the week I finally won the last spot in the book. Your note means as much to me as a place in the cookbook - family is all about why we cook. best X0, liz
The contest is almost over, Mama, and you won. I love and miss you, Elizabeth
You won for me no matter what the score.
beautiful story and lovely recipe
Me too...
Me three. What a wonderful heart-warming story. And I love mangos and love to make chutney and will definitely make this recipe! Need to go get a kleenex now.
This went great with lentil dal, chicken and rice I made last week - thanks so much!
Glad you enjoyed it - now I will let you taste-test some of Mrs. Wheelbarrow's. We had a lot of fun doing a cross-country mango chutney cook off...
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
missed out on testing this for CP - already taken- but I will make this soon as it sounds delicious. Funny, we just communicated this morning about jam!