Ingredients
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2 apples, peeled, cored, and chopped (or peaches)
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3 large mangoes, peeled and chopped
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1/2 medium sweet red pepper, chopped
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1 1/2 cups sugar
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1 cup onion, finely chopped
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1/2 cup golden raisin
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1/2 cup white vinegar
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1/4 cup gingerroot, peeled and grated
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1 tablespoon lemon juice
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2 teaspoons curry powder
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1/2 teaspoon nutmeg
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1/2 teaspoon cinnamon
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1/2 teaspoon salt
Instructions
- Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
- Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
- Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.