Mango chutney

It has been a while since I canned anything.  I was getting itchy to do it, but there are no good jam fruits in season right now, and I've kind of had it with squash-based chutneys for a while.  BUT, I forgot about the most wonderful time of year - champagne mango season!!


Champagne mangoes are small, yellow mangoes that are also called Atualfo mangoes or Manila mangoes.  They are zingy and delicious, and their flesh isn't as stringy as their larger, red or green brothers.  I figured they'd be perfect in a chutney.


Basically you boil cider vinegar and sugar until the sugar is dissolved, then add mangoes, apples, onions, ginger, and cumin seeds.  Cook for 30 minutes, preserve in jars, and you're done!

I probably could have gone a little smaller on the jar for this one so I could stretch it out, but I have the feeling that this will be great on a cheese platter.