Mango Chutney

Mango Chutney

When I was at the farmer’s market a few weeks ago, there was a display for Ball Canning Company’s “Home Canning Discovery Kit” so I decided to stop and check it out. Basically, it’s a kit that allows you to do small batch canning in a large soup pot with lid. The kit provides a basket for lowering 3 pints of canned goods into a soup pot for processing as well as 3 pint jars with seals and rings, and a recipe booklet that includes some coupons for purchasing canning jars and a canning cookbook. And, so, my search began for the kit! It took me a couple of weeks to find it, but I finally did at Walmart and used the $2 coupon I received at the farmer’s market so the cost was only $8.71. I also bought a funnel for filling the jars for a little over a dollar, which I highly recommend since it makes filling the jars so much easier.

Home Canning Discovery Kit

Home Canning Discovery Kit

So far, I’ve just loved small batch canning! In one afternoon I canned three pints of dilly green beans and three pints of mango chutney. The lovely thing about small batch canning is that you don’t have to buy a bushel of something and then spend all day canning. I simply buy a small batch of whatever I want to try canning at the farmer’s market or Costco and I’m ready to go. So far I’ve made the mango chutney, dilly green beans, sweet-hot pickles, and sweet-hot dill pickles. Next I’m going to try Gingered Sweet Pickled Cauliflower. Pickles have to sit for a few weeks before tasting so if they turn out well I’ll also post those recipes.

Ingredients
6 C. slightly under-ripe peeled and diced mango (about 6 mangoes)
2 C. sugar
2 C. white, distilled vinegar
1/2 t. ground cumin
3/4 C. raisins
1/2 t. ground coriander
1/4 t. cinnamon
1/2 – 1 t. cayenne pepper (Depending on how zesty you want it. I used 1/2 t. and would use more the next time)
1/2 t. ground turmeric
1 1/2 t. dried ground ginger
3/8 t. cloves
1 t. mustard seeds
2 t. garlic paste or puree
1 large onion (finely chopped)

1. Combine all ingredients in a large saucepan and bring to simmer over medium heat stirring until the sugar dissolves.
2. Simmer over medium-low heat without a lid on the pan for 30-45 minutes or until the chutney is the consistency you like. It will thicken slightly when cooled.
3. Meanwhile, have ready 3 pint canning jars with seals and rings that have been sterilized (I usually run them through the dishwasher for this) ready for filling. Fill a large lidded soup pot with water so that when the jars to be processed are submerged they will be covered with one-inch of water. Bring the water to a boil.

Filling the canning jars

4. When the chutney is the consistency you wish, fill the warm pint jars to within 1/2 inch of the top. Wipe the edge of the jars with a damp cloth to make sure they are clean before topping them with the metal seal. Place the metal ring over the metal seal and tighten.

Processing in boiling water bath

5. Place the three jars into the canning basket and lower into the boiling water bath. If the water is not deep enough to cover the jars then add boiling water from a tea kettle. Cover the pot and process for 15 minutes. Lift them out of the pot and cool on wire rack for several hours. Check to make sure the jars sealed by pressing on the metal seal. If it does not dent, then it has sealed. You may even hear them pop as they seal while cooling. If you have a jar that didn’t seal for some reason, place in refrigerator and use within a week.

Makes 3 pints.


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3 Responses to “Mango Chutney”
  1. Dawn Beye says:

    I’ll definitely be trying this recipe!

    I think I still have my old water bath canner (not as petite as yours) and giant pressure cooker stored in our basement. Back in the 70s (when we lived in Lamoni and had a big garden) I canned almost all of our vegetables, pickles and jams. Nothing better. Two of our favorites were rhubarb jam and zucchini relish.

  2. Faithful Foodie says:

    I’d love your recipe for zucchini relish. We’re going to have a bumper crop in the Saint Paul community garden.

  3. [...] batch canning. Everything I’ve tried has turned out really well (Mango Chutney you can find here)so I thought I’d attempt making some jam. I had a big bag of frozen wild blueberries from [...]

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