Bright, tangy, and just the right amount of heat, this Mango-Lime Chutney brings tropical flavor to your pantry. Perfect with grilled chicken, cheese boards, or as a glaze for roasted veggies, this chutney is a must-try for adventurous home canners.
Ingredients (yields ~4 half-pints)
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4 cups ripe mango, peeled and chopped
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1 medium onion, finely chopped
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1 red chili pepper, seeded and minced (adjust for heat)
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½ cup golden raisins
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1 cup apple cider vinegar (5% acidity)
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1 cup sugar
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Zest + juice of 1 lime
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1 tsp grated fresh ginger
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½ tsp ground cumin
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½ tsp salt
Instructions
1. Prep the Fruit:
Peel and chop mangoes. For extra smoothness, run half the fruit through your Hungry Artisan Food Mill (medium disc) to create a pulpy base, then stir in the remaining chunks for texture.
2. Cook the Chutney:
In a large non-reactive pot, combine mango, onion, chili, raisins, vinegar, sugar, lime juice/zest, ginger, cumin, and salt. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, stirring often until thickened.
3. Fill the Jars:
Using your Hungry Artisan Canning Kit, ladle hot chutney into sterilized jars with the wide-mouth funnel, leaving ½ inch headspace. De-bubble, wipe rims, and apply lids with the magnetic lifter.
4. Process:
Process jars in a boiling water bath for 10 minutes (adjust for altitude). Cool 12–24 hours, check seals, and label.
Serving Ideas
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Pair with sharp cheddar on crackers
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Spread over naan or flatbread
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Use as a glaze for roasted sweet potatoes or chicken thighs
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Stir a spoonful into plain yogurt for a tangy dip
Hungry Artisan Tool Pairings
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Premium Food Mill (4 Discs): Use the medium disc for a pulpy chutney base, fine disc for silky-smooth spreads.
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8-Piece Canning Kit: Essential for safe, tidy water-bath canning.