Jalapeno Chutney
Note: When making this recipe, make sure your kitchen is well ventilated because of the boiling jalapenos. Many folks will find this recipe hot enough as is, but I add 2 or 3 cups of peppers (rather than only 1/2 cup), to really make this recipe sizzle.
Note: When making this recipe, make sure your kitchen is well ventilated because of the boiling jalapenos. Many folks will find this recipe hot enough as is, but I add 2 or 3 cups of peppers (rather than only 1/2 cup), to really make this recipe sizzle.
- Carbohydrate 801.549355673572 g
- Cholesterol 0 mg
- Fat 2.39637083383317 g
- Fiber 16.0243914559006 g
- Protein 8.00686750370575 g
- Saturated Fat 0.477006083409033 g
- Serving Size 1 1 Serving (1510g)
- Sodium 66.0373333822648 mg
- Sugar 785.524964217671 g
- Trans Fat 0.8090680836445 g
- Calories 3093 calories
Step-by-step
- Peel mangos and cut from the pit. Chop into chunks.
- Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes. Mixture will thicken slightly as liquid is reduced. Pour into large bowl of food processor, pulsing briefly to coarsely mince chutney before serving.
Ventilation and Pepper Handling
Swapping white sugar for unrefined cane sugar alters the caramelization rate, resulting in a darker, more molasses-forward preserve that browns faster at the edges of the pot. Turn on the exhaust fan before the liquid reaches a boil, because aerosolized capsaicin turns standard home kitchens into tear-gas chambers very quickly. Wear tight-fitting nitrile gloves while dicing the fresh jalapenos and red bell pepper, and wash cutting boards immediately with cold water to prevent transferring oils to other surfaces.
The Boiling and Reduction Stage
Boiling the mixture uncovered for twenty-five minutes drives off excess moisture so the sugars concentrate properly without scorching the bottom of the vessel. Watch for bubbles to become large and glossy as the water content evaporates and the mangos begin to break down into the surrounding syrup. Maintain medium-high heat, stirring occasionally with a wooden spoon to monitor viscosity changes as the fruit softens.
Texture Control and Storage
Pulse the hot mixture briefly in a food processor rather than pureeing it completely, preserving distinct chunks of fruit and pepper that offer contrasting mouthfeel. Cool the finished preserve entirely on the counter before transferring it to airtight glass jars for refrigerator storage lasting up to three weeks. Freezing works well for long-term preservation, though thawed chutney will release some liquid and benefit from a quick drain through a fine-mesh sieve before serving.
