Mango Chutney (or Pineapple, Peach, Pear, or Plum) by Dachshundlady

[BakerAunt]

Mango Chutney (or Pineapple, Peach, Pear or Plum)
Submitted by dachshundlady on May 14, 2013 at 2:06 pm

A friend gave this to me years ago but I also found a similar recipe in a thick little paperback Betty Crocker Cookbook, 6th Edition
Yield: 8 half pints

10 cups cut up, pared fresh mango (about 5 large)
4 cups sugar
1 1/2 raisins
1 cup cut up crystallized ginger or 1/4 cup minced fresh ginger
(go easy here, if you aren't crazy about ginger, reduce amount)
1/2 cup finely chopped green pepper
3 cups vinegar
1/2 teas salt
1/2 teas whole cloves //(these three should be tied in a
1/2 teas whole allspice // cheesecloth bag)
2 three inch sticks cinnamon

*Other fruit amounts:
10 cups fresh pineapple, 2 large
10 cups sliced pared pears, about 5 lbs.
12 cups sliced blue plums, about 5 lbs.

Instructions
Mix chosen fruit, sugar, raisins, ginger, green pepper, vinegar and salt in big pot. Tie cloves, allspice and cinnamon sticks in double thickness cheesecloth. Place in fruit mixture. Heat to boiling, stirring frequently. Reduce heat, simmer uncovered, stirring frequently until mixture is dark and syrupy. About 1 1/2 to 2 hours.

Remove spicebag and immediately pour into sterilized half pint jars, leaving 1/4 inch headspace. Wipe rim of jars with impeccably clean towel. Seal as you normally do with sterilized lids. I use paraffin on top of the hot fruit but many people don't do so anymore.

Test for seal when jars are completely cool. Store in cool, dark place. If in doubt about seal, keep chutney in the fridge.

Makes about 8 half pints.
Great with meats or on a ploughman's lunch plate.

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