Mango Chutney Recipe
Ingredients
| 25 mangos, peeled and sliced | ||
| Nutmeg | 2/3 Teaspoon | |
| Cloves | 2/3 Teaspoon | |
| Allspice | 1 1/2 Teaspoon | |
| Ginger | 2/3 Teaspoon | |
| Vinegar | 1 1/4 Quart | |
| Brown sugar | 4 Pound | |
| 1/8 c. chopped chili peppers | ||
| Garlic | 1 Clove (5gm), minced | |
| 1/2 Ige. onion, chopped | ||
| 1/4 c. chopped ginger-root | ||
| Currants | 1/4 Pound | |
| Seedless raisins | 1/4 Pound | |
| Ginger | 1/4 Cup (16 tbs), preserved | |
Directions
Peel and slice mangos.
Combine nutmeg, cloves, allspice and ginger with vinegar and sugar in large saucepan; mix well.
Add peppers, garlic, onion and gingerroot; bring to a boil.
Boil for 10 minutes.
Add currants, raisins and preserved ginger; boil for 15 minutes longer.
Add mangos; simmer, stirring occasionally, for 30 minutes longer.
Seal in sterilized jars.
Combine nutmeg, cloves, allspice and ginger with vinegar and sugar in large saucepan; mix well.
Add peppers, garlic, onion and gingerroot; bring to a boil.
Boil for 10 minutes.
Add currants, raisins and preserved ginger; boil for 15 minutes longer.
Add mangos; simmer, stirring occasionally, for 30 minutes longer.
Seal in sterilized jars.
Chef
