Jerk-Spiced Mango Pineapple Chutney Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
4 cups chopped peeled ripe mangoes (about 4 medium)
4 cups finely chopped fresh pineapple
2-1/2 cups packed brown sugar
1-1/2 cups cider vinegar
1 large onion, chopped
1/3 cup finely chopped crystallized ginger
1 Scotch bonnet or habanero pepper, seeded and minced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons rum
2 garlic cloves, minced
2 teaspoons ground allspice
1 teaspoon ground cinnamon
Instructions
In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened.
Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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