Summertime is when we pull out all stops for fresh flavor here on my Tucker Hill Urban Farm. And to do that, we take it outdoors; on the grill that it is. And that usually means whipping up one of my all-time favorites for grilled fish, chicken, beef or pork; Mango Pepper Chutney.
This recipe is super easy to make and you can make up a large enough batch to take you through the summer. It stores easily on the canning shelf, and it makes a nice addition to your table setting as a gift for your guests once the gathering is over.
So let’s go! We’ve got chutney to make.
ingredients
1 cup white vinegar
2 cups organic sugar
6 cups chopped fresh mango
1 yellow onion, chopped
1 teaspoon minced ginger
1 clove garlic, minced
3/4 cups golden raisins
1 teaspoon brown mustard seeds
1/2 teaspoon red pepper flakes
instructions
Add sugar and vinegar to a heavy-duty saucepan and stir to combine. Place on a medium flame and bring to a boil. Add remaining ingredients to vinegar mixture and simmer until mixture becomes thick and syrupy.
Add to hot sterilized jars. Tighten lids until just closed, but not overly tight. Place chutney in a canning bath and simmer for 10 minutes. Remove from bath and tighten completely. Invert jars on a rack to cool and to force air from the jars. When cool, test the seal by pressing the lid. If it pops, repeat the bath process. Store in a cool place until ready to use.
