Mango Apple Chutney

From Country Canning and Preserving, Linda Ferrari, Crescent Books, 1991. ISBN 0-517-69125-6.

This isn't to be confused with Indian mango chutney; however, it is a good chutney for Indian meals.

Ingredients

2 cups mango, diced
2 cups apple, diced
1 onion, diced
1/2 cup green pepper, diced
1/2 cup golden raisins
1/2 cup sliced almonds
1 cup sugar
1 cup apple cider vinegar
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon salt

Directions

Prepare fruit and vegetables. Put all other ingredients into a large, heavy saucepan. Bring to a boil, stirring constantly. Add fruits and vegetables and cook about 30 minutes or until desired consistency. Stir occasionally. Ladle into hot jars, leaving 1/2 inch of headroom. Clean off the rims of jars and seal. Process in a hot water bath canner for 10 minutes.

Comments

It's probably better for the mango to be a little underripe. That way it won't be totally mushy in the chutney.

Jim Plank

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