Homemade Mango Chutney

• Vegan
• Gluten free

• Produce

  • 4 6 cups mangoes
  • 1 Garlic clove
  • 1/2 cup Golden raisins
  • 1 Onion, chopped (about 1 cup, medium
  • 1/4 tsp Red chili pepper flakes, hot

• Baking & Spices

  • 1 tsp Mustard seeds, whole
  • 2 cups Sugar

• Oils & Vinegars

  • 1 cup Distilled white vinegar

• Desserts

  • 1/4 cup Crystallized ginger

Found on simplyrecipes.com

Description

Ingredients

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup golden raisins
• 1/4 cup crystallized ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes (hot)

Directions

• 1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. 2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking. 3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.) Process in a water bath 15 minutes. To process in a water bath, put a rack on the bottom of tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.