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Mango Chutney with Easy Canning Instructions


Mango Chutney with Easy Canning Instructions is the ultimate recipe for anyone who loves sweet and tangy flavors.

This chutney combines diced mangoes, sweet onions, and apple cider vinegar to create a delicious base. Golden raisins, dried apricots, and currants add extra bursts of sweetness, while fresh ginger root, lime zest, and juice bring a zesty kick.

Cinnamon, salt, nutmeg, and allspice round out the flavors perfectly.

This recipe includes simple canning instructions, making it easy to preserve and enjoy all year round. You’ll pack the chutney into sterilized jars and process them to ensure they stay fresh for months.

With this recipe, you can enjoy homemade chutney any time you want. Whether you’re new to canning or just need a refresher, these instructions will guide you through the process with ease.

Get ready to add a burst of flavor to your meals with this delightful Mango Chutney.

Weight Watchers Points


6 Points (2022/2024 Plan)

MyWW Points: 6 Blue Plan and 7 Green Plan

6 WW Freestyle Points and 7 Smart Points

Jar of homemade mango chutney with a wooden spoon, sliced ginger, red chili, and diced mango on a wooden cutting board.

Tips and Tricks

Choosing Mangoes

Pick ripe mangoes for the best flavor. They should be slightly soft to the touch and have a sweet aroma. Avoid mangoes that are too firm or too mushy.

Sterilizing Jars

Make sure to sterilize your jars properly before filling them. Boil the jars, lids, and bands in water for 10 minutes. This prevents any bacteria from spoiling your chutney.

Storing Chutney

Store your canned chutney in a cool, dark place. This will help maintain its flavor and prevent it from spoiling. Once opened, keep it in the refrigerator and use it within a month.

Serving Suggestions

Mango chutney pairs well with grilled meats, cheese platters, and sandwiches. It also makes a great dipping sauce for appetizers. Experiment with different foods to find your favorite combinations.

Adjusting Sweetness

If you prefer a less sweet chutney, you can reduce the amount of sugar. Start with 1.5 cups and taste as you go, adding more if needed to achieve your desired sweetness.

Using a Food Processor

To save time, use a food processor to chop the onion and dried fruits. This will speed up your prep work and ensure consistent sizes for even cooking.

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Close-up of a jar of homemade mango chutney with a wooden spoon, sliced ginger, red chili, and diced mango on a wooden cutting board.


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Jar of homemade mango chutney with a wooden spoon, sliced ginger, red chili, and diced mango on a wooden cutting board.

Mango Chutney with Easy Canning Instructions

Nesting Lane
Mango Chutney with Easy Canning Instructions is your go-to guide for making and preserving delicious homemade chutney.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine India
Servings 28

Ingredients
 

  • 2 pounds mangoes peeled, pitted and diced
  • 1 large sweet onion finely chopped
  • 3 cups apple cider vinegar
  • 2 cups golden raisins
  • ½ cup dried apricots chopped
  • ¼ cup dried currants
  • 2 cups sugar
  • 1 teaspoon lime zest grated
  • 2 tablespoon fresh lime juice
  • tablespoon fresh ginger root peeled and grated
  • 1 cinnamon stick
  • teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice

Instructions
 

  • In a Dutch oven, place the mangoes, onion, and vinegar.
  • Bring the mixture to a boil.
  • Reduce the heat and simmer uncovered for 15 minutes until the mangoes and onion cook down slightly.
  • Stir in the raisins, apricots, currants, sugar, lime zest, lime juice, ginger, cinnamon stick, salt, nutmeg, and allspice.
  • Bring the mixture back to a boil.
  • Reduce the heat and simmer uncovered, stirring occasionally, for 1 hour until the mixture thickens.
  • Remove and discard the cinnamon stick.
  • Fill a large canner two-thirds full of boiling water.
  • Immerse 7 (8 ounce) jars, caps, and screw lids in the boiling water and boil for 10 minutes to sterilize.
  • Remove the jars from the water using long-handled tongs.
  • Pack the hot chutney into the hot sterilized jars, leaving ¼-inch headspace.
  • Clean the jar rims and seal with caps and screw lids.
  • Immerse the jars into the boiling water, adding more boiling water if necessary to cover the jars by 1 inch.
  • Cover the canner and simmer for 15 minutes to process and sterilize the chutney.
  • Remove the jars using long-handled tongs and let them cool completely.
  • Store in a cool, dry place for up to 1 year.
  • Refrigerate after opening.

Notes

Serving Size: 2.28 Tablespoons
6 Points (2022/2024 Plan)
MyWW Points: 6 Blue Plan and 7 Green Plan
6 WW Freestyle Points and 7 Smart Points
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.
 

Nutrition

Serving: 33.7gCalories: 126kcalCarbohydrates: 31gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 109mgPotassium: 206mgFiber: 1gSugar: 28gVitamin A: 437IUVitamin C: 13mgCalcium: 18mgIron: 0.4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane
Mango Chutney with Easy Canning Instructions graphic.

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