Ataulfo Mango Chutney

A friend kindly brought me a case of very ripe Ataulfo mangos.  “Can we make a delicious chutney with these treasures?”. The two of us got to work, chopping, measuring and mixing.  Here is the recipe…

Makes approximately 6 x 250 ml jars

Ingredients:

4 cups     peeled, pitted and chopped mangoes, about 6-7 

1 cup       Coarsely chopped onion

3/4 cup    golden raisins

1/4 cup    lime, peeled, seeded and chopped

1/2 cup    lemon, peeled, seeded and chopped

3 cloves    garlic, minced

1 cup        dark brown sugar

1 cup        apple cider vinegar

1/2 cup     Ginger root, grated (I substituted chopped candied ginger)

1/2 cup     molasses

1 tbsp        mustard seed

2 tbsp        cilantro, finely chopped

1 tsp each. Dried red pepper flakes, ground cinnamon

1/4 tsp each. Ground cloves, ground allspice

Directions

Combine all the ingredients, except the cilantro, in a large saucepan.  Bring to a boil, stirring constantly.

Reduce heat and boil gently, stirring occasionally, 20 minutes.  Add cilantro and continue cooking 10 additional minutes.

Ladle hot chutney into hot jars to within 1/2 inch of the rim.  Remove air bubbles and adjust headspace.  Wipe the jar rims, center the lids rim.  Screw the bands and place in the steam canner.  Process for 10 minutes.  Remove the lid carefully and allow the jars to rest about five minutes.