Go Back
–+ servings
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.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine India
Servings 28

Equipment

Dutch Oven
7 Mason Jars
Water Bath Canner
Canning Jar Lifter Tongs
Measuring Spoons
Measuring Cup

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
  • 1½ tablespoon fresh ginger root peeled and grated
  • 1 cinnamon stick
  • 1¼ 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