Chutney manga

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all spices in a cup. Mid-high heat oil in pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and wait for a minute. Add the diced mangoes, sugar, salt, and vinegar and stir. Bring to boil, higher heat, and reduce to mid-low. Simmer for 1 hr stir every now and then. Remove and allow to cool. May mash them for consistency (potato masher)

Step 2

For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.

Step 3

Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.

Step 4

This makes roughly 2 1/2 pints of mango chutney