Mango Chutney

There is so much to do in the summer and usually by fall, I am finished with canning and preserving -- I don't want to see another tomato or pepper!

But last week, I saw a sale on mangoes at the local store - and decided the price was too good to pass up. I did enjoy them fresh - but also made a new chutney. It tastes good - I had a bit left that didn't fit into the jars (so sad!) and tried it on a mini Breton cracker with some Island Farms Victoria Cream Cheese - it was so good! I think it might taste even better after a few weeks and would be pretty good with some baked brie. Who knows - this might be my chutney entry for the fair this year!

 Mango Chutney
(recipe from The Complete Book of Small Batch Preserving) 

• 3 medium apples, peeled, cored, and chopped                                                 
• 2 large mangoes, peeled and chopped                                                 
• 1/2 medium sweet red pepper, chopped
• 1 1/2 cups (375 mL) granulated sugar
• 1 cup (250 mL) finely chopped onion
• 1/2 cup (125 mL) golden raisins
• 1/2 cup (125 mL) white vinegar
• 1/4 cup (50 mL) finely chopped peeled gingerroot
• 1 tbsp (15 mL) lemon juice
• 2 tsp (10 mL) curry powder
• 1/2 tsp (2 mL) each: nutmeg, cinnamon and salt

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes. Prepare jars, fill and process for 10 minutes (small jars)