Jananas

We took a quick trip up north of the city this past weekend to check out Dr. Flea’s (which sadly turned out to be more of a dirt mall than a flea market). They did have a produce place just outside that was a steal. I picked up a box of 9 mangoes for $6. The next question was, what to make given that we wouldn’t be able to eat that many mangoes in a short period of time.

I came across this recipe for homemade mango chutney. I substituted apple cider vinegar for white vinegar. I also added two scotch bonnet peppers to the mixture while it was simmering on the stove, removing them before canning. Here’s my big pot of mango chutney read to start cooking.

It took about 45-50 minutes on the stove until it boiled down to something that looked more like a chutney.

I then ladled it into little 250mL cans. It made 8 and a bit bottles. We’re going to use the little half bottle in the next few days – maybe with some of the brie we have in the fridge. This next picture is of the bottles before going into the hot water bath.

The cans spent 15 minutes in a hot water bath, before I transferred them over to some towels that I had laid out on the counter.

And done! Thankfully we don’t have to wait 8+ weeks to try this out, like we do with the pickles. I’m stoked to give it a try. Maybe with some tempeh and rice?

More from jananas

• Vegan Homemade Bread
• Homemade Lilac Jelly
• Homemade Strawberry Jam