Jamaican Scotch Bonnet and Mango Chutney

Steps

1. 1

   Prep the ingredients

   • Wearing gloves, stem and seed the Scotch bonnet peppers, then mince them finely (you should have about ⅓ cup / 80 ml).
   • Peel, pit, and cut the mangoes into ½-inch dice; you should have about 2 cups (500 ml).
   • Finely dice the onion, mince the ginger and garlic, and have the vinegar and brown sugar measured and ready.

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   Tip: If the mango is very soft, work quickly and gently to avoid crushing the pieces. Don't remove all the fiber from the ginger; a little texture is good in the finished chutney.

2. 2

   Combine base ingredients

   • In a medium heavy-bottomed saucepan (2-quart / 2 L), combine the minced Scotch bonnets, diced mango, diced onion, minced ginger, and minced garlic.
   • Add the vinegar, brown sugar, salt, allspice, and cinnamon.
   • Stir gently until the sugar begins to dissolve and the ingredients are evenly mixed.
   • If using mustard seeds and turmeric, add them now.

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   Tip: Stir gently to avoid breaking up the mango pieces too much; they should remain visible chunks in the finished chutney.

3. 3

   Bring to a simmer

   • Set the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.
   • Once it reaches a boil, reduce the heat to medium and maintain a gentle, steady simmer.
   • You should see small, lazy bubbles breaking the surface, but not a rolling boil.

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   Ready when: Mixture reaches a gentle boil

   Tip: Watch for the mango pieces to soften slightly at the edges but remain mostly intact. Adjust heat down if the mixture threatens to boil vigorously.

4. 4

   Simmer until thickened

   • Let the chutney simmer gently for 30–35 minutes, stirring occasionally (every 5 minutes or so).
   • The mixture will reduce, the mango will soften further and begin to break down slightly, and the liquid will thicken.
   • When finished, the chutney should coat the back of a spoon and fall back slowly when you draw a line through it; it will continue to thicken as it cools.

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   Ready when: Chutney coats the back of a spoon and falls back slowly when a line is drawn through it; no watery liquid pools on the surface

   Tip: Stir gently and scrape the bottom of the pan to prevent sticking. If the bottom begins to brown too much, reduce heat to medium-low. The chutney will seem a bit loose while hot but will set as it cools.

5. 5

   Cool and jar

   • Remove the saucepan from heat and let the chutney cool for 15 minutes at room temperature.
   • While it cools, prepare your jars: either sterilized mason jars (for long-term storage) or clean glass jars with tight-fitting lids (for refrigerator storage).
   • Once cooled slightly, spoon the chutney into the jars, leaving ½-inch headspace if canning, or fill to ¼ inch below the rim if storing in the fridge.
   • Wipe the jar rims clean and seal.

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   Ready when: Chutney has cooled to warm (you can hold the side of the pan with your palm)

   Tip: If you are not canning for long-term storage, simply fill clean jars and refrigerate once fully cooled. The chutney will continue to thicken as it chills.

6. 6

   Finish and serve

   • Let the chutney sit at room temperature overnight before opening or tasting; this allows the flavors to meld and mature.
   • It is excellent served warm, at room temperature, or chilled.
   • Use it as a condiment alongside jerk chicken, curries, roasted meats, cheese, or rice and beans.

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   Tip: The chutney will mature and deepen in flavor over 3–7 days. Taste and adjust the balance of heat and sweetness if needed by stirring in a touch more vinegar or brown sugar.