Today I was canning guava jelly, I had a counter full of mangos and some garden tomatoes, peppers and onions. I tried this UGA recipe, but I don’t LOVE it. It would be really good on fish or something as a chutney, but it’s too gingery for chips.
Here’s the original:
And here’s what I will do next time...
- 6 cups combination of diced unripe mango and tomato
- 1½ cups diced bell pepper
- 3/4 cup finely chopped yellow onion
- 1/4 teaspoon crushed red pepper flakes
- 3 teaspoons finely chopped garlic
- 2 teaspoons finely chopped cilantro
- 1 cup light brown sugar
- 1¼ cups cider vinegar (5%)- or white vinegar.
- 1/2 cup water (omit if your tomatoes and mangos were juicy.
Bring to a boil over high heat.
Summer 5 min more
Hot pack into sterile jars
Leave 1/2 inch head space
Process in a hot water bath for 15 min.
Makes 6 pints.