There are a lot of mango chutney recipes online. I chose one that was relatively simple from SimplyRecipes.com and modified it to meet my dietary needs as a diabetic. I eliminated the white sugar by using sucralose instead and compensated for the flat sweet flavor by adding a bit of honey. I don’t particularly care for the flavor of golden raisins or the texture of mustard seeds so I replaced those ingredients as well. To compare my recipe against the original, go to this page.
2 C sugar or sucralose sugar substitute
1 T honey
1 C distilled white vinegar
6 C mangoes, peeled and cut into ¾-inch pieces
1 C chopped red onion
½ C raisins
¼ C crystallized ginger, finely chopped
1 clove garlic, minced
½ t dry mustard
¼ t red chili pepper flakes
Place the sugar or sucralose, honey and vinegar in a large pot. Bring to a gentle boil and stir to dissolve sucralose and combine ingredients completely. Add the remaining ingredients. Bring to a gentle boil then lower the heat to simmer for approximately an hour, stirring occasionally to minimize scorching.
Prepare clean canning jars by rinsing them in hot tap water, then setting them in a pot with a couple of inches of water. Bring the water to a boil, then lower the temperature to a simmer until the chutney is ready.
When the chutney is syrupy and thick, pour it into the canning jars, leaving a ½-inch headspace. Close the jars. Raise the water temperature to a full boil, pot covered, for 15 minutes. Remove the jars from the boiling water and set them on the counter to cool.
Makes 5 to 6 half-pint jars of chutney.