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RECIPE # 4531 - APPLE MANGO CHUTNEY AND DIP - Thursday, September 16, 2010

RECIPE # 4531 - APPLE MANGO CHUTNEY AND DIP - Thursday, September 16, 2010

CREATED Sep 16, 2010


Apple Mango Chutney – from Complete Book of Small Batch Preserving, by Ellie Topp 

3 medium tart apples, peeled, cored and chopped

2 large mangos, peeled and chopped

1/2 medium sweet red pepper

1 1/2 cups granulated sugar

1 cup finely chopped onion

1/2 cup golden raisins

1/2 c white vinegar

1/4 cup  finely chopped peeled gingerroot

1 tablespoon lemon juice

2 teaspoons curry powder

1/2 teaspoon each: ground nutmeg, cinnamon, and salt


Combine apples, mangos, red pepper, sugar, onion, raisins, vinegar and gingerroot in a large non-reactive saucepan.  Bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 minutes or until fruit is tender and mixture has thickened, stirring occasionally.  Add lemon juice, curry powder, nutmeg, cinnamon and salt:  boil gently for 5 minutes.

Remove hot jars from the canner and ladle chutney into jars within ½ inch of the rim –  a canning funnel generally has a guide.  Place lids on top and process for 10 minutes for ½ pint jars.  15 minutes for pint jars

Makes 5 cups or 5 1/2 pint jars 


Apple Mango Chutney & Cream Cheese Dip, by Jane Gaither

12 ounces of cream cheese (1 1/2 bars)

6 sliced green onions

1/2 cup golden raisins

8 slices cooked crumbled bacon

2 tablespoons sour cream

1 teaspoon curry powder

1/3 cup chopped salted peanuts

1/2 pint apple mango chutney, divided

Combine all ingredients,  reserving half of the chutney and mix.  Top with the remaining chutney.  Serve with party crackers.