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Prep Time::10 mins
Cook Time:: 1 hr 30 mins
Total Time:: 1 hr 40 mins
Servings::240
Yield::4 quarts
Ingredients
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6 cups white sugar
6 cups brown sugar
3 cups distilled white vinegar
5 small red hot chile peppers, seeded and chopped
4 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon kosher salt
2 large onions, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
3 cloves garlic, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds (Optional)
Directions
Gather the ingredients.
Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.