by MrsWheelbarrow
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LLStone's Testing Notes:
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5 cups diced champagne mango Ask a question about this ingredient
2" peeled fresh ginger, sliced Ask a question about this ingredient
5 whole, tiny, hot red chilis Ask a question about this ingredient
2 cloves garlic, sliced Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1 cup cider vinegar Ask a question about this ingredient
1 cup firmly packed light brown sugar Ask a question about this ingredient
In a large non-reactive pot, add all ingredients.
Ask a question about this stepBring to a full rolling boil, reduce heat to low and simmer until thick, about 25 minutes. Stir frequently to keep from sticking.
Ask a question about this stepUsing standard, safe canning practices, fill sterilized, hot jars. Place one of the red chilis in each jar.
Ask a question about this stepProcess in a boiling water bath for 10 minutes.
Ask a question about this stepIt's quite spicy, but the sweet mango balances the heat for me. If you are heat averse, leave the chile out, or slice, remove the seeds, and put one small ring in each jar.
Thank you, yes I am heat adverse but love the flavor and want to stay with the flavor profile you outlined so I will take your advice and chop and remove seeds. Thank you so much.
Your blog got me busy preserving all the citrus things I had only thought about in summers past. Now, I have added your chutney to my winter repetoir. I will never buy it again! For some reason, in April the store had a supply of champagne mangoes. I just bought another box. 5 jars is not enough.
That's great to hear! Another convert. I can't walk by a box of champagne mangoes without feeling compelled to make more chutney. Thank you!
I love the sound of this recipe and will be making it this week. But... what is a Champagne mango? Will any ripe mango work?
Champagne mangos are generally grown in Mexico, and are in season in February. I've made it with any good ripe mango I can find, but the champagne ones are my personal favorite - they are yellow, not green/red.
I just made the 2010 version of this chutney. Checking the recipe here, I notice that I promised 5 pints. Um. Five HALF pints.
Just found yours and the title alone makes it a winner! I like the idea of chilis too.
Are the chilis only added to the filled jar before processing? Not in the "all ingredients"?
Yes, I add the chilis only to the jars, and don't cook them with the chutney. The chilis keep their bright color this way and the heat still comes through in the chutney.
I LOVE the title of this! It looks delicious.
Merrill is a co-founder of food52.
I love chutney and mango is one of my favorites, this is a fantastic recipe. I am not very well versed in chili's and I noticed you put a whole chili in each jar. Does that keep the amount of heat to a minimum or does it get very hot despite the fact that the chili is whole.