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Mango Chutney Recipe
Makes 2-1/2 pounds
Ingredients: 3 barely ripe mangos
2 tbsp corn oil
1 piece ginger root, peeled,, chopped (3/4")
1 garlic clove, crushed
1 tsp salt
1/2 tsp hot chili powder
1/4 tsp cumin seeds
1/2 tsp fenugreek
1 1/4 cup malt vinegar
1/2 cup seedless raisins
1 tbsp lemon juice
1 1/2 cup light-brown sugar
Instructions: 1. Slice mangos in half by cutting lengthwise close to seeds on either side.
2. Peel and cut flesh in 1/8"-thick slices.
3. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits.
4. Heat oil in a large saucepan.
5. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek.
6. Cook gently 2 minutes, stirring.
7. Stir in vinegar, raisins, lemon juice and sugar.
8. Heat slowly to dissolve sugar.
9. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently.
10. Meanwhile, wash and rinse pint jars in hot soapy water; rinse.
11. Keep hot until needed.
12. Prepare lids as manufacturer directs.
13. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace.
14. Release trapped air.
15. Wipe rim of jar with a clean damp cloth.
16. Attach lid and place in canner.
17. Fill and close remaining jars.
18. Process 10 minutes in a boiling-water bath.
19. To serve, garnish with parsley sprig and lemon peel, if desired.
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