Name: Green Mango Chutney with Whole Spices
Yield: Makes about 11 half-pint jars, or 4 pint jars
Cuisine: Georgian
Ingredients: 1 tablespoon whole black peppercorns; 1 cup distilled white vinegar (5% acidity); 4 teaspoons crushed fenugreek seeds; 4½ cups sugar; 1 teaspoon ground cinnamon; 2 teaspoons kalonji seeds; 2 teaspoons whole cloves; 4 teaspoons pure kosher salt; 2 tablespoons fennel seeds; 6 pounds firm, unripe green mangoes (about 6); 1 tablespoon green cardamom pods, lightly crushed; 2 small hot green chiles such as serrano, minced

Preparation info

Makes about
11
half-pint jars jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This recipe is adapted from one in Neelam Batra’s 1,000 Indian recipes, an excellent book that’s just loaded with interesting chutney and pickle recipes. Use only hard, tart unripe green mangoes that are being sold specifically as green mangoes—some varieties stay green even when they’re ripe.

The chutney suffers not a bit from being processed in two batches if your canning pot isn’t large enough to hold all eleven jars