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Chyenn  (Level: 210.7 - Posts: 1332)
Fri, 22nd Apr '11 1:06 PM


Tropical Mango Chutney
2 cups cider vinegar
1/2 cup lemon juice
1/2 cup molasses
2 cups white sugar
1 cup packed brown sugar
1/2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/2 teaspoons ground nutmeg
2 tablespoons lemon zest
1 teaspoon salt
6 cloves garlic, minced
2 small cinnamon sticks
6 whole cloves
1/4 cup hot chile peppers, seeded and chopped (jalapeno, habanero, serrano and/or poblano peppers)
1 large onion, chopped
2 sweet bell peppers, diced
1/2 cup golden raisins
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup fresh ginger root, chopped
16 ozs canned tidbit pineapple, drained; reserve juice
12 cups diced, semi-ripe mangos


Sterilize 8 pint or 16 half-pint jars.

In a large saucepan combine reserved pineapple juice, cider vinegar, lemon juice, molasses, white sugar, brown sugar, salt, ground ginger, allspice, nutmeg, garlic, hot peppers and lemon zest. Place whole spices (cinnamon sticks and whole cloves) in a cheesecloth bag, and place in the pot. Bring to a boil, stirring constantly to dissolve. Stir in mangos and fresh ginger. Reduce heat and simmer uncovered 30 minutes, stirring occasionally.

Stir in onion, sweet bell pepper, golden raisins, raisins, dried cranberries and tidbit pineapple and simmer for another 1/2 hour, stirring occasionally until liquid thickens to a syrup-like consistency and mangoes look translucent.

Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely. Lift jars carefully and place on dry kitchen towel to cool.

I know it's a long ingredient list but it's worth it. Makes a nice gift for Christmas.

If you try it please post a review and let me know if you changed anything to suit your own taste.

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