Recipe: Mango Papaya Chutney (canning recipe, small-batch)

MANGO PAPAYA CHUTNEY

1/2 cup sugar
1/4 cup water
1/4 cup cider vinegar
3 cups finely chopped papaya and mango
1 to 2 tablespoons minced jalapeno or hot yellow peppers
1 tablespoon minced gingerroot
1/2 teaspoon ground coriander
1/4 teaspoon salt

Sterilize jars by partially filling a boiling-water canner with hot water. Place jars - enough to hold food from recipe - in the canner. Cover and bring water to a boil over high heat.

Combine sugar and water in a heavy stainless steel or enamel saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat and boil gently for about 8 minutes or until mixture is syrupy, without stirring.

Remove from heat and carefully add vinegar (mixture may bubble), followed by remaining ingredients. Return to a boil and reduce heat to medium-low. Stirring occasionally, boil gently 10 minutes or until fruit is tender and chutney is thick.

Meanwhile, place new snap lids in boiling water 5 minutes before you are ready to fill jars. Follow the manufacturer's directions.

Remove hot jars from canner and ladle chutney into jars to within a 1/2 inch of rim. Wipe any stickiness off jar rims. Remove jar snap lids from water bath. Center lid on jar and tighten band using fingers only.

Place jars in canner and adjust water level to cover jars by 1 inch. Cover canner and return water to boil. Process jars in boiling water for 10 minutes (half-pint/250-mL size, or 1/2-cup/125 mL).

Remove jars from canner. Cool for a day. Check jar seals (sealed lids turn downward). Remove screw bands. After drying them, replace bands or store jars without bands in a cool, dark place.

Makes about 2 1/4 cups
Source: The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard