0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Mango Chutney Recipe
Makes 4 to 6 cups
Ingredients: 6 mangoes, peeled and cut into strips
1 quart apple cider vinegar
2 cup granulated sugar
2 cup dark brown sugar
2 cup chopped onion
6 cloves garlic, minced
4 tsp cracked black pepper
1/2 tsp salt
2 tsp hot red (cayenne) pepper
1 tbsp cinnamon
1 tbsp minced fresh ginger root
1/2 tsp ground cloves
2 tsp ground allspice
2 tsp ground mustard seeds
1 cup raisins
1 cup carrots
3 lb granny smith apples, peeled, cored and chopped
Instructions: 1. Combine all ingredients in a large bowl and store overnight in the refrigerator.
2. The next day, put the mixture in a large, heavy pan.
3. Bring to a boil, reduce heat and simmer for 30 minutes or until syrupy.
4. Let cool, then refrigerate and use within a few days.
5. Or, for longer storage, ladle boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4 inch head space.
6. Seal the jars with new two piece canning lid, according to manufacturers directions and process in boiling water bath for 10 minutes.
7. Cool, label and store the jars.
|
0 |
|
0
0
0 |
