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Mango Chutney 1

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



 
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Preparation
 
Slice mangos in half by cutting lengthwise close to seeds on either
side.

Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango
flesh as possible from around pits, without including and fiberous
parts of pits. Heat oil in a large saucepan. Add mangos, ginger,
garlic, salt, chili powder, cumin and fenugreek. Cook gently 2
minutes, stirring.

Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to
dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes
or until liquid thickens and becomes syrupy and mangos look
transluscent, stirring frequently. Meanwhile, wash and rinse pint
jars in hot soapy water; rinse. Keep hot until needed. Prepare lids
as manufacturer directs. Ladle hot chutney into 1 hot jar at a time,
leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a
clean damp cloth. Attach lid and place in canner. Fill and close
remaining jars. Process 10 minutes in a boiling-water bath. To serve,
garnish with parsley sprig and lemon peel, if desired.

Makes 2-1/2 pounds.

 

 
Servings:
1


 

 

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