Having Mango Ginger Chutney at your fingertips anytime you want to whip up a quick and delicious meal is a lifesaver!
Cook the chutney: Add the ingredients to a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to bubble, reduce the heat to medium and simmer until it starts to thicken. Make sure to stir frequently to prevent the bottom from burning. It should take 20 minutes.
Check for doneness: Place a small glass plate in the freezer while you are cooking the chutney. When you think it's done, spoon a small amount onto the plate and place it back into the freezer for 2 minutes. Run your finger through the chutney. If it stays separated on the plate, it is done. If it runs back together, the chutney needs a few more minutes of cooking to set.
Store: Pour the chutney into a container with a lid. Store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.
- If you are not waterbath canning, the amount of sugar can be reduced. Start out with 1 cup of sugar, taste and add more if desired.
Serving: 1tablespoon | Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 206IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 1mg