Small Batch Tropical Habanero Mango Chutney (for 2 Cans)

1.In a medium, heavy-bottomed pot or Dutch oven, combine the diced mangoes, red onion, red bell pepper, minced habanero peppers, and grated ginger.

2.Add the apple cider vinegar, granulated sugar, brown sugar, golden raisins, mustard seeds, ground cumin, ground cinnamon, ground cloves, and salt to the pot.

3.Stir all ingredients together thoroughly to combine.

4.Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

5.Once boiling, reduce the heat to low and simmer gently, uncovered, for 45-60 minutes, or until the chutney has thickened to your desired consistency and the mangoes are tender.

6.Stir occasionally, especially towards the end of cooking, to prevent scorching. The chutney should be chunky but spreadable.

7.Carefully taste and adjust seasoning if necessary. If you prefer it sweeter, add a little more sugar; for more tang, a splash of vinegar.

8.Remove from heat and let cool completely before transferring to two clean 350ml airtight jars. The chutney will thicken further as it cools.

9.Store in the refrigerator for up to 3-4 weeks, or process for longer-term storage using proper canning methods.