What I Think Is Traditional Chutney
Try this What I Think Is Traditional Chutney recipe, or contribute your own
Try this What I Think Is Traditional Chutney recipe, or contribute your own
- 4 c ripe mango peeled and de-pitted
- 1/2 c lime seeded and chopped
- 1 c onion chopped
- 1/2 c fresh ginger grated
- 3 cloves garlic peeled and minced
- 3/4 c white raisins
- 2 c light brown sugar
- 1 c apple cider vinegar
- 1/4 c fresh orange juice
- 1/4 c fresh lemon juice
- 1 tb mustard seed
- 1 ts crushed red pepper
- 1 ts ground cinnamon
- 1/4 ts ground cloves
- Carbohydrate 1433.34910064123 g
- Cholesterol 0 mg
- Fat 15.5439270999025 g
- Fiber 159.175011991724 g
- Protein 102.431999252759 g
- Saturated Fat 4.30437975358935 g
- Serving Size 1 1 Serving (9829g)
- Sodium 498.574542076331 mg
- Sugar 1274.17408864951 g
- Trans Fat 3.52102929455813 g
- Calories 5929 calories
Step-by-step
- Place all ingredients in heavy pot over medium heat. Bring to a boil. Lower heat & simmer for about 20 minutes, stirring frequently. Remove from heat, cover, & let stand for about 12 hours.
- Again bring to a boil, lower heat & cook for 15 minutes, stirring frequently.
- Process for 15 minutes in boiling water bath.
Balancing high acid levels with dense sugar concentrations requires a heavy-bottomed pot to prevent scorching during prolonged simmers. Copper-core or cast-iron vessels distribute thermal energy evenly across the base, avoiding localized hot spots that burn fruit sugars before the mixture reduces. Mincing fresh ginger and garlic finely ensures uniform dispersion through the viscous medium, preventing pockets of raw spice flavor.
Allowing the mixture to rest for 12 hours after the initial simmer hydrates the dried white raisins and softens the fibrous mango chunks through osmotic pressure. Bringing the batch to a rolling boil activates the pectin naturally present in the fruit, which thickens the preserve without requiring added commercial starches. Stirring frequently with a wooden or silicone spatula prevents solids from settling against the bottom metal surface.
Processing the filled jars in a boiling water bath for 15 minutes creates a reliable hermetic seal for room-temperature pantry storage lasting up to one year. Once opened, transfer the container to the refrigerator where the high sugar and vinegar content preserves freshness for an additional six weeks. Pair this condiment with roasted pork loin or sharp aged cheddar cheese, as the dense acidity cuts through heavy animal fats efficiently.
