Mango Chutney

This flavourful fruit chutney is a favourite condiment to serve with your favourite curries, as a way to perk up chicken, or even served as part of a cheese platter.

1h
Prep time
2h
Cook time
60
Calories
13
Ingredients
20
Servings

What you'll need

Club House Pickling Spice

CLUB HOUSE CRUSHED RED PEPPER

CLUB HOUSE CRUSHED RED PEPPER

Curry Powder

Ingredients

Step1
3 tbsp (45 ml) Club House Pickling Spice
1 1/2 tsps (7 ml) CLUB HOUSE CRUSHED RED PEPPER
4 cups (1 l) peeled, finely chopped mangos (about 4)
4 cups (1 l) peeled, finely chopped peaches (about 6)
2 cups (500 ml) finely chopped onion
2 cloves garlic, minced
1 cup (250 ml) finely diced red bell pepper
2 tbsp (30 ml) finely minced gingerroot
2 3/4 cups (675 ml) packed brown sugar
2 cups (500 ml) cider vinegar (5% acetic acid)
2 tsps (10 ml) Curry Powder
1 1/2 tsps (7 ml) pickling salt
1 Cheesecloth, to wrap Club House Pickling Spice and Club House Crushed Red Pepper

Nutrition information (per Serving)

60Calories
0mgCholesterol
60mgSodium
0gProtein
0gTotal Fat
1gFiber
15gCarbohydrates

Preparation

Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
Measure Club House Pickling Spice and Club House Crushed Red Pepper and place in cheesecloth, creating a spice bag. Set aside.
In a large heavy stainless steel or enameled saucepan, combine mangos, peaches, onion, garlic, red bell pepper, gingerroot, brown sugar, vinegar, Club House Curry Powder, salt and reserved spice bag.
Bring to a boil. Reduce heat to medium. Simmer, uncovered and stirring often for about 1 hour or until chutney is reduced by half and thick enough to mound on spoon.
Fill hot sterilized canning jars, leaving ½ inch (1 cm) head space. Wipe jar rim to remove any stickiness. Place snap lid on jar; apply screw band until just finger tight. Transfer to a boiling water bath and cover jars with 2 inches (5 cm) boiling water. Cover and bring to a boil. Boil 10 minutes. Transfer to racks and let cool. Check seals. Wipe, label and store the jars in a cool, dry, dark place.

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