• about 2 lbs. 11 oz /1200 gr. fresh mango;
• about 9 oz. / 250 gr. onions (cut in rings)
• 1 red chili pepper
• 4 cloves of garlic
• about 3.5 oz. / 100 gr. raisins
• about 7 oz. / 200 gr. sugar
• 1 tablespoon cilantro
• 1 tablespoon ground ginger root
• 1 teaspoon salt
• 1 teaspoon curry powder (djawa)
• about 1/4 litre /  8.5 fl. oz. wine vinegar (white)

Preparation:

Put the glass jars in a tub and fill it with piping hot water. Add baking soda to the water to pasteurise the jars. After soaking them, rinse them thoroughly with hot water and leave them drying on a kitchen towel folded two times over the longest edge. Take a small sauce pan and boil water with vinegar. Cook the rubber rings for about 20 sec and leave them to dry on a clean kitchen towel.

Directions for cooking the chutney:

Peel the mangos and cut them into small cubes, peel the onions and cut them in halves and then in small rings. Remove the seeds from the chili pepper and mince it, press the garlic in a garlic press.

Put everything in a big sauce pan, add the herbs and spices and cook it slowly. I use a small metal ‘simmer plate’ to avoid burning the sauce. Also keep stirring the stuff to avoid burning. After about 15 minutes, add sugar, vinegar and raisins. Simmer for about an additional 20 minutes while stirring regularly. The chutney will be ready now.

Preserving large batches of chutney outside the fridge:

I use small amounts of chutney when I cook, so I divide the chutney over 5 small 1/5 liter jars. My jars come from Weck, a German company that specialises in this preservation method. Even my grandma used their jars to preserve things over the winter before they had electricity (and a fridge). It lasts forever.
Take the clean jars, rinse them thorougly with hot water, make sure the jars are warm. If you put the hot sauce in cold pots, they will break. Use a kitchen funnel or something similar to that and fill the jars until they are filled for 75%. Make sure to clean the edges thoroughly, they need to be 100% clean to make sure it’s completely sealed off later on. Dry the rubber rings, put them on the jars and close the jars with the glass lid. Attach the clamps and put them on top of a folded kitchen towel. Putting hot jars on the cold kitchen counter will break the jars.

Take a big pot and use tongs to put the hot glass jars in it carefully. Fill it with hot water until the jars covered with about an inch of water. Bring the water to a boil and lower the fire. Make sure the water keeps boiling. Cover with a lid and boil the jars for another 45 minutes, to make sure any germs will be killed. Afterwards, lift the jars out of the water using tongs and let them cool of on a folded kitchen towel (again, to avoid breaking the glass). When the jars are completely cooled (after about 24 hours), there’s an easy test you can do to check if the jars are sealed properly: remove the little clamps. If everything went well, the lids are stuck to the jars and you won’t be able to remove them unless you pull the rubber ring. The jars can be stored as long as you want, but I recommend to finish them within 6 months, just to be safe.

Links:
Weck Canning (USA)
Canning Jars on Amazon.com