Mango Chutney The crop is picked

After many wonderful posts from the home gardeners and farmers on this forum with their summer crops, thought I would share mine.

Chutney, Mango, 2010, Richard Fl

Here I go again! Started with 1 large liquor box of green mangos from my friend Avocado Joe's grove. Peeled forever and ended up with 32 cups full of chopped fresh green mango. Used 1-5 gallon heavy duty aluminum pot and went to work. This recipe is for 1-5 gallon pot.








INGREDIENTS:
32 Cups Chopped Mangos, 2 1/2 gallons
12 Cups Apple Cider Vinegar
8 Cups White Sugar
2 16 Ozs Pkg Peaches, Frozen, Chopped
10 Cups Onions, Chopped, 12 medium
2 Large Pkgs Sun Maid California Golden Raisins
3 Whole Bell Peppers, Red, Chopped
1 20 Ozs Can Pineapple, Crushed, + juice
1 4 Ozs Tube Ginger Paste
1/2 Cup Ginger, Fresh, Chopped
1 4 Oz Tube Garlic Paste
1 1/2 Cups Lemon Juice
3 Tbs Jamacian Curry Powder, Hot
6 Tbs Red Pepper, Fine Ground
6 Tbs Black Pepper, Medium Grind
6 Tbs Crushed Red Pepper, Heaping
2 Tbs Clove, Ground
1 Tsp Cinnamon, Ground
3 10 Ozs Jars Marachino Cherries, Chopped, juice included
8 Ozs Walnuts, Chopped
8 Ozs Pistachios, Chopped




Procedure:
1 Place vinegar, sugar and lemon juice into pan and slowly bring to a boil while stirring. 15 minutes later slowly add the mangos, then the rest of the ingredients.






2 Put heat down to lowest setting and stir every 10-15 minutes to prevent sticking. Cook for 4-6 hours.
3 Turn heat off and wash glass containers. I used plastic pint and 1/2 pint containers, but you can fill jars and water bath. In the plastic container they will stay refrigerated for many months or freeze.





4 After water bath they will last for 6 months in a cool shelf, When open they will last 6-9 months in a refrigerator if you do not eat it before.
5 Any green fruit will work: Pears, Apples, Tomatoes, Peaches, Fresh Cranberries.


Yield: 4 1/2 Gallons

Recipe Type
Condiment

Recipe Source
Source: BGE Forum, Richard Fl, 2010/08/30