This mango chutney recipe combines the sweetness of ripe mangoes with tangy vinegar and a mix of aromatic spices. A delicious homemade condiment that pairs well with a variety of dishes.
4 cups mangoes, peeled and finely chopped
3 cups apples, peeled and finely chopped
1 cup raisins
1 1/4 cup brown sugar
1 cup apple cider vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Add all the ingredients to the crock pot. Mix well.
Cover the crock pot and cook on low heat for 5-6 hours. Stir the mixture frequently to break up the mangoes and apples.
When the fruit is soft, pack into sterilized canning jars leaving 1/2-inch headspace. Seal the jars according to manufacturer's instructions.
If you don't wish to can the chutney, use immediately or store in the refrigerator for up to one week.
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