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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a large stainless steel saucepan, combine the mangoes, onions, brown sugar, currants, peppers, lime rind, lime juice, ginger and cinnamon. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently for 30 to 40 minutes, or until almost all of the liquid has evaporated.
Remove and discard the cinnamon stick.
Pour the chutney into hot, scalded preserving jars, leaving 1/8" headspace. Wipe the rims clean, attach the lids and tightly screw on the caps. Invert the jars for 10 seconds.
Cool on a wire rack. Store in the refrigerator.
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