There is something so satisfying about entering the world of canning. There was the procurement of the cans- picking the size and brand and then ordering them online. My partner in crime, Emilie, got an impressive mango picker from our local hardware store and the hunt for the ideal mangoes began!!
Here is the recipe for Jane and Emilie’s Mango Madness Chutney. A perfect pairing with cheese and crackers, on top of your favorite pork dish or vanilla ice cream!!
10 kilos champagne mangoes cubed
7 cloves of garlic minced
3 inches fresh ginger minced
3 Serrano chiles minced
1 cup white vinegar
1.5 cups raisins
4 tbs. cumin
8 tbs. Chinese Five spice
Place all ingredients in a large stock pot and simmer for 1.5 hours or until desired consistency is reached.
Can in glass jars using traditional boiling method. Enjoy!
Jane Bauer 