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Makes 2 cups
This is a pretty simple recipe and the result really beats the commercial variety.
2 cups peeled, chopped fresh mangoes
1 cup finely chopped red onion
1 cup brown sugar
1/3 cup currants
1 small jalepeño pepper, seeded and minced
Zest of 1 lime
5 tbs lime juice (2 ½ to 3 limes)
2 tbs minced fresh ginger
1 stick cinnamon
1. Combine and mix ingredients in a large, stainless-steel saucepan. Bring to a simmer over medium heat.
2. Reduce heat to medium-low and simmer gently for 30 to 40 minutes or until almost all the liquid has evaporated. Remove and discard the cinnamon stick.
3. Pour the chutney into hot, scalded preserving jars, leaving 1/8-inch headspace. Wipe the rims, attach the lids and tightly screw on the caps. Invert jars for 10 seconds.
4. Cool and store in the refrigerator.
Source: Prevention’s “The Healthy Cook” © 1977, Rodale Press
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