Saturday, November 28, 2009

Mango Date Cherry Raisin Chutney

Yet another holiday canning Chutney project.  Mangoes were $.68 a piece, cheaper than any fruit at Winco.  The bulk bins were loaded with raisins, dried cherries, and pitted dates.  What more could a girl want?  This cooked nearly 12 hours.  Half the day covered, the other half uncovered.  Jars were sterilized, filled, covered with new lids and processed, all in under 30 minutes.  The most labor intensive part of this was chopping all the ingredients.

This filled 12 half pint jars with enough leftover to store a container for my own use in the fridge 

Winner, Loser or Meh

This is very reminiscent of a quality chunky barbecue sauce, but with a more exotic flavor. It is sweet, hot, spicy, with a pronounced vinegar tang. Its flavors and textures are perfect for warm weather climates or outdoor cooking. 


I used a 6 quart crock pot for this.

  • 8 mangoes, peeled, flesh cut from pit and chopped
  • 1 pound pitted dates, chopped
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 1 cup dried cherries
  • 3 Tbls jarred minced ginger
  • 2 white onions, peeled, chopped
  • 4 limes, juiced, rinds diced and added to juice
  • 3 cups apple cider vinegar
  • 3 cups dark brown sugar, packed
  • 2 cups sugar (I used organic pure cane)
  • 5 tsp yellow mustard seeds
  • 3 tsps cinnamon
  • 2 tsps vanilla extract
  • 2 tsps chili powder
  • 2 tsps ground coriander
  • 2 tsps aground allspice
  • 1 tsp turmeric
  • 1 tsp ground nutmeg
  • 1/2 tsp red pepper flakes
Add all ingredients to the crock pot. Cover and cook on high for 6 hours.  Uncover and continue cooking on high until it cooks down and reaches a warm jam fresh jam like consistency, abou 4-6 hours more.  Pour into clean jars, cover with new lids, and process for 15 minutes OR store covered in the fridge for up to 3 months.

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