Ingredients Jump to Instructions ↓

  1. Mango Chutney 3 barely ripe mangos

  2. 2 tb corn oil

  3. 1 piece ginger root, peeled, chopped (3/4")

  4. 1 garlic clove, crushed

  5. 1 ts salt

  6. 1/2 ts hot chili powder

  7. 1/4 ts cumin seeds

  8. 1/2 ts fenugreek

  9. 1 1/4 c malt vinegar

  10. 1/2 c seedless raisins

  11. 1 tb lemon juice

  12. 1 1/2 c light-brown sugar

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

  14. side.

  15. Peel and cut flesh in 1/8"-thick slices. Also cut away as much

  16. mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos,

  17. ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently

  18. 2 minutes, stirring.

  19. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to

  20. dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes

  21. or until liquid thickens and becomes syrupy and mangos look

  22. translucent, stirring frequently. Meanwhile, wash and rinse pint

  23. jars in hot soapy water; rinse. Keep hot until needed. Prepare lids

  24. as manufacturer directs. Ladle hot chutney into 1 hot jar at a

  25. time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar

  26. with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath.

  27. To serve, garnish with parsley sprig and lemon peel, if desired.

  28. Makes 2-1/2 pounds.


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