Cannable? Chutney recipe

13 years ago

I found this recipe for Cranberry Orange Mango chutney and would love to can it. It does not give directions for canning. Is it cannable in a hot water bath? If so, how long? 15 minutes for half pints or longer? I would not be doing any of the options for canning. Here's the recipe:

Cranberry & Orange Ginger Mango Chutney

1 12-ounce bag fresh cranberries

1/2 of a peeled orange, diced (about 1/3 c)

3/4 c mango, diced (I used TJÃ¢ÂÂs frozen mango chunks. You could use another fruit, i.e peaches, nectarines, apricots, plums, etc. in place of the mango)

1 1/4 c water

1 c white sugar

1/4 c brown sugar, packed

1 tsp ground ginger, or more/less to taste (I used 2 tsp but I like lots of ginger and that provided a very nice kick)

1/2 tsp cinnamon, or more/less to taste (I used 1 tsp but I like cinnamon)

Directions: Combine all items in a sautee pan on the stovetop and bring to a rapid boil and then turn down the heat and let it simmer until desired thickness is reached. For me this was about 20 minutes but will vary on how thick you want the chutney and the rate/heat of your simmering on your stovetop. I could see this being Ã¢ÂÂdoneÃ¢ÂÂ for some people at about 10-12 minutes and for others, 30 minutes.

Yields: approximately 24 ounces of chutney (3 small glass jars). Will keep in jars in the refrigerator for week(s) so you can make a large batch at once. Use common sense but it will keep for quite a long time.

Optional:

If you want heat and a kick, you could add a pinch of cayenne, red pepper flakes, or chili powder. The TJÃ¢ÂÂs ginger mango chutney has a bit of heat from the red peppers and the heat plays off the sweet from the fruit and itÃ¢ÂÂs a wonderful combination.

Other warm spices include nutmeg, cardamom, garam masala, or even curry if you like it.

If you want to turn this into more of a sweet jam/preserves, add vanilla extract. If you have lemon, orange, or other specialty extracts, they could work well, too.

Add additional fruit (IÃ¢ÂÂd start with about 1/2 cup) or substitute any fresh or dried fruit such as raisins, dates, currants, craisins, apricots (fresh of dried), peaches, pears, plums, nectarines, etc.

You could use alternate sweetening methods such as using stevia, maple syrup, agave, or alter the sugar proportions to taste. Note the Ocean Spray Cranberry Sauce recipe starts with 1 c water to 1 c sugar.

If you are tweaking the spices and flavors, my suggestion would be to take half the batch and pour it into a jar(s). For the other half, make the tweaks and optional add-inÃ¢ÂÂs so that you have some diversity (and also if you didnÃ¢ÂÂt like the tweak you chose, half the batch is Ã¢ÂÂsafeÃ¢ÂÂ)

Here is a link that might be useful: Cranberry Orange Mango Chutney

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Comments (6)

mtnester
13 years ago
I can't advise you about canning, but the recipe sounds an awful lot like a cranberry sauce recipe with the addition of some other fruits. Based on my experience with making cran-orange sauce, I'd recommend a covered saucepan, not a saute pan, for cooking the fruit. Those fresh cranberries will POP! However, if you cover the pot, be careful to avoid boilovers; you might want to keep the lid open just a crack.

The recipe sounds delicious!

Sue
annie1992
13 years ago
Boo, I'd can it without hesitation. It's fruit and sugar, basically the same as jam.

I'd waterbath in half pints for 10 minutes, like other jam.

Annie
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Ok, first it is a very uncommon recipe likely made by only those working in the Ball testing kitchen. Not many have access to or interest in tamarinds. ;-) So the odds of finding any one else here who has made it and that can compare their resulting amounts to yours is slim to none. But I will add that trying to double complex and/or niche' and unusual recipes such as this is NEVER recommended. Doing so is almost always going to result in failure. Instead you make multiple batches per the recipe. Doubling, much less tripling recipes is just asking for problems. It sounds good in theory but seldom works in actual practice. Second, the Ball "New" book has had little exposure, little use by US canners. That's because (a) it isn't truly a Ball USA Publication but a compilation of recipes from many various sources and published by Jarden (Canada) so includes many recipes seldom made by US canners, and (b) has had several different mistakes noted in it in the short time it has been out.. It's dependability is somewhat questionable (as you have discovered). So never having worked with tamarinds what follows is all supposition so take it for what it is worth. As written I would agree that 1/2 pint jars is correct simply because such mixtures are far more commonly canned in 1/2 pints and the processing time given is far more likely a 1/2 pint processing time. I don't know of any reason why subbing the frozen pulp for the fresh pulp would pose any problems simply because any other fruit can be subbed in that manner with no issues. But I do not understand the reason for adding all the extra water that you added. Had you simply added 1 cup of the frozen tams to the fresh you had or simply used 2 cups of the frozen tams so you had the full 2 cups called for the recipe would have been safe (according to the book anyway). In fact you likely could have used less water as the frozen tams would be somewhat juicier just from thawing (less water is always better/safer). Tams are acidic but tartaric acid is a weak acid so all that extra water could easily push it over into the too low-acid range IMO. Without testing there is no way to know. So if the end result you made is edible then I would recommend freezing it rather than canning. Then if you wish make a fresh batch stick with the recipe but use the frozen tams - NO DOUBLING. Hope this helps some. Dave
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booberry85
Original Author
13 years ago
Thanks so much! I have some cranberries in the freezer I'd like to use up. It's still cold and snowy here. Hoping the canning will help warm up the house.
morz8 - Washington Coast
13 years ago
Annie, does the recipe lacking vinegar not concern you at all for shelf storage rather than refrigerated? All the chutney recipes I've noticed at ncfhp, including their cran/orange, had the addition of acidifying vinegar, and quite a bit.

I find the cran/orange chutney a little sweet so don't make it myself, just curious.
KatieC
13 years ago
Mangoes are fairly low acid, like figs, but there are no vegetables in this and cranberries are very acidic. Still...I'd use some apple cider vinegar (or lime juice, maybe?) to acidify the mango. I'd be whipping out my trusty pH papers, hehe.

Have you tried it? I'd add some acid for flavor, I think. It seems like it would need some zing besides the cranberry (at least my cranberry chutney does).

Here's a safe recipe from Small Batch Preserving you can use as a guide for acid:vegies and mango.

Mango Chutney

by Eleanor Topp and Margaret Howard, The Complete Book of Year-Round Small-Batch Preserving

Yield: Makes 5 cups (1.25 L)

3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled gingerroot
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt

1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) (15 and 20 min. above 1000 ft.)

This post was edited by katiec on Sun, Feb 24, 13 at 16:50
annie1992
13 years ago
katiec, some lime juice would be a good addition, I think, because it still seems more like jam than chutney without it.

mor, I think the chutney recipes have all that vinegar for flavor, not for safety, because without it, as I said, it's more like jam.

It's got half an orange, though, along with a cup and a half of cranberries, and the Sure Gel recipe has 5 cups of mango with only two tablespoons of lemon juice. The Ball Complete book also has a mango raspberry jam recipe with 3 cups of mango, 1/12 cups of raspberries and 2 tablespoons of lemon juice. That's fresh lemon juice in the Sure Gel recipe, to my surprise, not the bottled stuff that has been "required" for years because the acidity is controlled. Definitely time to whip out those pH papers.

In addition, my Ball Complete Book of Canning allows the canning of mangoes with only a sugar syrup, much like peaches, and processing in a boiling water bath.

Cranberries (or more specifically cranberry juice) have a median acidity level of 2.4, approximately equal to lemon. Lime is from 2 to 2.35.. With a cup and a half of acidic cranberries, plus orange juice with an acidity level of 2.8 I think there's enough acidity to cover that 6 ounces of mango.

Given the mango jam recipes I found that were water bath canned and the instructions to water bath can mango in sugar syrup only without added ingredients for acidity, I stand by the original assessment that there is sufficient acidity in this recipe to safety water bath can it. With all that sugar, though, a bit of lime juice wouldn't hurt and it's always better to be safe.

Annie

This post was edited by annie1992 on Sun, Feb 24, 13 at 17:50

Cannable? Chutney recipe

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mtnester

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Cannable? Chutney recipe

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mtnester

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