Spiced Mango Chutney
A tangy treat to can during the brief, but wonderful, champagne mango season. Toss some with carrots before roasting or add a spoonful to a bowl of rice to make the quickest of meals.
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Ingredients
- 4-5 large champagne (ataulfo) mangoes
- 1 cup sugar
- 1 teaspoon red mustard seeds
- 1 teaspoon yellow mustard seeds
- 1/3 cup fresh ginger, peeled and minced (1.5 ounces)
- 3 medium chili peppers, seeds and ribs removed
- 1 small onion, minced (about 3/4 cup)
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 2 cloves garlic, peeled and grated
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