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)

Tomato Pear Chutney

Today was sunny, but a bit blustery - a good day to make some chutney to enjoy in the winter! I made Tomato Pear Chutney - a family favorite that has won several times our local fair.

Funny story about the chutney division of the fair - it has become a 'friendly' competition between mom and I. We usually only enter if the other one is - and one year, neither of us said we were entering - and then we both did - and we both won again! Funny thing though - although I have won a couple of 1st place ribbons with this chutney - I don't think mom has - I think she has only won second with this recipe. She is a great cook and has won the chutney competition a couple other times - just with other recipes!

Enjoy this chutney - it is sweet and spicy - great with chicken and pork - or just out of the jar!

2 lbs. peeled tomatoes
2 lbs. firm, ripe pears, peeled and cored
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
2 c. firmly packed brown sugar
1 c. white vinegar
2 tsp. salt
1 ts. each ground ginger and dry mustard
1/4 tsp. cayenne pepper
3/4 c. coarsely chopped candied ginger
2 cans (about 8 oz.) water chestnuts, drained and sliced

Dice tomatoes and pears - you should have about 8 cups. Place pears in large pot (5 qts or more), along with peppers, sugar, vinegar and dry spices. Bring to a boil over high heat. Stir in tomatoes, reduce heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly - about 1 hour.

Stir in candied ginger and water chestnuts. Boil gently, uncovered and stirring often until thickened, about 10 - 15 minutes.

Prepare 4 pint jars, lids and rings. Fill jars, using table knife or small spatula to remove air bubbles. Wipe rim of jars, put hot lids on, then rings. Process for 5 minutes in canner. Label - and enjoy!