Mango Habanero Chutney Recipes

MANGO CHUTNEY CARIBBEAN

Steps:

• Combine peppers, vinegar, salt and sugar in a large pot.
• Cook over medium heat until sugar dissolves.
• Add remaining ingredients and bring to a boil.
• Simmer, undisturbed for 4 hours.
• Remove from heat, cover and set aside for 2 hours.
• Refrigerate overnight.
• OR
• Can using safe technique.

MANGO CHUTNEY

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.