Mangosteen Chutney
This recipe provides a straightforward method for preparing a sweet and tangy mangosteen chutney. Combining fresh mangosteen with maple syrup and natural pectin, it creates a unique condiment. Ideal for serving with savory dishes, cheeses, or as a flavorful spread.
Equipment
- 1 Large Non-Reactive Saucepan Essential for cooking acidic fruit mixtures and preventing metallic taste.
- 1 Measuring Cups and Spoons For accurate ingredient proportions.
- 1 Wooden Spoon or Heatproof Spatula For continuous stirring to prevent scorching.
- 1 Whisk To thoroughly dissolve pectin and avoid lumps.
- 3 Sterilized Jars with Lids For proper storage and preservation of the chutney. Adjust amount based on yield.
Ingredients
Main
- 1/2 cup Vermont Maple Syrup
- 3 cups Water
- 5 cups Mangosteen
- 1 package Natural Pectin
Instructions
- Thoroughly wash and sterilize your jars and lids to ensure proper preservation of the chutney.
- Prepare the mangosteen by carefully peeling the outer rind and roughly chopping the translucent fruit pulp.
- In a large non-reactive saucepan, combine the chopped mangosteen, measured water, and Vermont maple syrup.
- Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the mangosteen softens and breaks down slightly.
- Gradually whisk in the natural pectin package contents until it is fully dissolved into the hot mixture, ensuring no lumps remain.
- Increase the heat to high and bring the chutney to a rolling boil that cannot be stirred down, boiling vigorously for 1-2 minutes to activate the pectin and achieve the proper set.
- Remove the saucepan from the heat and carefully skim off any foam that has formed on the surface of the chutney.
- Carefully ladle the hot chutney into the pre-sterilized jars, leaving approximately a quarter-inch headspace from the rim.
- Wipe the jar rims clean with a damp cloth, center the lids, and apply the bands, tightening them finger-tight.
- Allow the jars to cool completely at room temperature; check for a proper seal (lid should be concave and not flex) before storing in a cool, dark place or refrigerating.
Notes
This recipe offers a simple base for a mangosteen chutney. To elevate its complexity, consider infusing it with aromatic spices like fresh ginger, a pinch of chili flakes for a subtle kick, or warm spices such as cardamom and star anise. A splash of lime juice or apple cider vinegar just before the final boil will brighten the fruit's natural tang and assist in pectin setting, ensuring a vibrant flavor and proper consistency. Always stir continuously to prevent scorching, especially once the pectin is added and the mixture thickens. For best shelf life, ensure jars are properly sterilized.