Mango Chutney Recipe
Ingredients
| Cider vinegar | 2 Cup (16 tbs) | |
| Sugar | 2 1/4 Cup (16 tbs) | |
| 2 large firm mangoes | ||
| Ginger root | 3/4 Cup (16 tbs), preserved | |
| Garlic | 2 Clove (5gm) | |
| Mustard seeds | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
Directions
Combine the vinegar and sugar in heavy saucepan; bring to boil.
Peel and slice mangoes and add with remaining ingredients to syrup.
Cook until mango slices are almost tender, 8 to 10 minutes; strain and reserve fruit.
Bring syrup to boil and continue cooking until reduced to half the original volume and quite thick, about 15 minutes.
Return fruit to syrup, bring to boil, and pour into hot sterilized jars; seal.
Makes about 6 cups.
Peel and slice mangoes and add with remaining ingredients to syrup.
Cook until mango slices are almost tender, 8 to 10 minutes; strain and reserve fruit.
Bring syrup to boil and continue cooking until reduced to half the original volume and quite thick, about 15 minutes.
Return fruit to syrup, bring to boil, and pour into hot sterilized jars; seal.
Makes about 6 cups.
Chef
