How to make Sri lankan Tradional Mango Chutny

This tangy, sweet, and savory mango chutney recipe couldn't be easier and can be canned for longer storage. Serve with chicken, pork, or lamb.

One of our favorite ways to eat chicken is baked or roasted, served with Spanish rice and a bit of mango chutney.

Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.

A Sweet Chutney With Notes of Spice

This chutney is spiced with ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar.

We found the original recipe on C & H, and have been using it for years to make our chutney.

Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.

PREP TIME15 mins

COOK TIME60 mins

TOTAL TIME75 mins

SERVINGS24 to 40 servings

YIELD3 to 5 (8-ounce) jars

Ingredients

• 2 cups sugar

• 1 cup distilled white vinegar

• 4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups)

• 1 medium onion, chopped (about 1 cup)

• 1/2 cup golden raisins

• 1/4 cup crystallized ginger, finely chopped

• 1 clove garlic, minced

• 1 teaspoon whole mustard seeds

• 1/4 teaspoon red pepper flakes

Method

1. Make the sugar vinegar syrup:

   Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
2. Add the remaining ingredients and simmer:

   Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

1. Pour into jars:

   Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)
2. For shelf stable storage, process in a water bath:

   Put a rack on the bottom of a tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.

4. NUTRITION FACTS(PER SERVING)
   75	CALORIES
   0g	FAT
   19g	CARBS
   0g	PROTEIN