Friday, June 26, 2009

'Keitt' Mango Chutney

So I made and canned some mango chutney this week, it's a good way to use up the surplus I have. I used Keitt mangoes from my neighbors tree. They are a good mango for chutney because of their firm nature. The recipe I used is from the book 'Ft Lauderdale Recipes' which is a reprint from the 60's that the Ft. Lauderdale Historical Society published. I canned the mango chutney so when mango season is over I can still get a nice mango taste. Finding canning jars down here in South Florida was a challenge in it's self, I looked everywhere and finally found them at the third Publix I went to. I wanted to share this great recipe I used naturally I embellished it slightly as I always do with recipes to suite my personal taste.

Mango Chutney (10 pints) (original recipe by Mrs. Henry O. Patton)
2 cups vinegar
6 cups sugar
2 quarts peeled or cubed mangoes ripe but firm
4 chili peppers(I used a habanero)
1/2 cup chopped green ginger root(I only had ground)
2 cloves of garlic
2 large onions, sliced
3 cups seedless raisins
1/2 teaspoon grated nutmeg
1 teaspoon salt
1/2 pound slivered almonds(I omitted these)
juice of 2 medium sized limes

1. In large kettle boil vinegar and sugar for about 5 minutes. Add all other ingredients and simmer for about one hour or until fruit is tender.
2. Spoon into hot sterilized jars and seal.
3. Put sealed jars in a canner with 1 inch of water covering the jars, bring to a boil and process for at least 20 minutes(and no more than 30 minutes) Adjust times for higher altitudes here's a great link with processing times, recipes and more
4. Remove jars and cool in a draft free area, check seals after a few hours and jars that don't seal should be immediately refrigerated.
5. This chutney can be used on chicken or pork especially my favorite Jamaican Jerk Pork it's sweetness compliments the spicy pork perfectly. Here's more photo's of the process

1. Cooking the chutney.

2. After a thorough hand wash with hot water and soap. Keep the jars warm until time to fill it helps soften the seals too (about a half hour before filling).

3. Six out of six all of my jars sealed properly I've been 100% so far.

4. The finished product only five jars left. I gave one away already! That's the green mango chutney I made earlier in the year on the left.

Creative Commons License
'Keitt' Mango Chutney by Eric Bronson is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
Based on a work at


Sunita said...

Great job, Eric. So when do you get to taste it? It looks really colourful.

I likE plants! said...

Hi Sunita,
You know the chef has to sample everything!!!! I have some that I kept for immediate use. I bet you have a great recipe too, don't you?