2 fruit chutney recipes: mango and lemon-lime

These chutneys may be expensive luxuries to get from the store, but you can easily make these at home. Try these the next time you're craving some fruity chutneys.

The pungent flavour of fresh ginger and the heat of red pepper lend dramatic appeal to this classic companion to spicy curries.

Makes about 1.5 litres (six half-pint jars)

• 2.5 kg (5 lb) green mangoes, peeled and chopped
• 5 ml (1 tsp) kosher salt
• 275 ml (1 1/4 c) cider vinegar
• 275 ml (1 1/4 c) apple cider
• 15 ml (1 tbsp) chopped fresh ginger
• 10 ml (2 tsp) ground red pepper
• 1 large onion, chopped
• 350 g (1 1/2 c) firmly packed dark brown sugar1. In a large, nonmetallic bowl, place the mangoes and sprinkle them with salt. Set aside the mangoes for 24 hours.

  2. Rinse the mangoes under cold running water and drain them thoroughly. In a large, nonreactive saucepan, combine the mangoes, cider vinegar, apple cider, ginger, red pepper, onion and sugar. Over low heat, simmer the mixture, uncovered,for 30 to 40 minutes.

  3. Spoon the chutney into warm, sterilized jars, leaving a six-millimetre (1/4-inch) space between the top of the chutney and the rim of the jar. Wipe the rims, cover, and process for 10 minutes in boiling water.

  4. Place the jars of chutney in a cool, dark place to season; the chutney will be ready to eat in four weeks. Once a jar has been opened, store the chutney in the refrigerator.

Makes about 1.25 litres (five half-pint jars)

• 4 large lemons
• 2 limes
• 2 medium yellow onions, chopped
• 5 ml (1 tsp) salt
• 600 ml (2 1/2 c) cider vinegar
• 175 g (3/4 c) golden raisins
• 15 ml (1 tbsp) mustard seed
• 5 ml (1 tsp) ground ginger
• 2 ml (1/2 tsp) ground red pepper
• 500 ml (2 c) sugar1. Wash and wipe the unpeeled lemons and limes. Chop them finely, removing any seeds. In a large bowl, combine the chopped lemons, limes, and onions. Sprinkle the mixture with the salt, and set aside for 12 hours.

  2. Pour the lemon-lime mixture with the juices into a large, nonreactive saucepan. Bring the mixture to a simmer and cook gently, uncovered, until the fruit is soft. Stir in the cider vinegar, raisins, mustard seed, ginger, red pepper, and sugar. Increase the heat and bring the mixture to a boil; reduce the heat and simmer, uncovered, until the chutney thickens, about 45 minutes.

  3. Spoon the chutney into warm, sterilized jars, leaving a six-millimetre (1/4-inch) space between the top of the chutney and the rim of the jar. Wipe the rims, cover, and process for 10 minutes in boiling water.

  4. Place the jars of chutney in a cool, dark place to season; the chutney will be ready to eat in four weeks. Once a jar has been opened, store the chutney in the refrigerator.

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