Mango Chutney Recipe
Ingredients
| Mangoes | 6 Medium | |
| Cider vinegar | 1 Cup (16 tbs) | |
| 2 two inch cinnamon sticks | ||
| Ground cloves | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Seedless raisins | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Ginger | 1/3 Cup (16 tbs), preserved | |
Directions
Peel and cube the mangoes.
Measure them.
There should be eight cups.
Set aside.
Combine the vinegar, cinnamon sticks, cloves and ground ginger in a saucepan.
Heat to the boiling point.
Add the mangoes, raisins, sugar and water.
Cook, stirring frequently, until of medium thickness, about forty five minutes.
Add the diced preserved or candied ginger and cook one minute longer.
Ladle into hot sterilized half-pint jars and seal at once
Measure them.
There should be eight cups.
Set aside.
Combine the vinegar, cinnamon sticks, cloves and ground ginger in a saucepan.
Heat to the boiling point.
Add the mangoes, raisins, sugar and water.
Cook, stirring frequently, until of medium thickness, about forty five minutes.
Add the diced preserved or candied ginger and cook one minute longer.
Ladle into hot sterilized half-pint jars and seal at once
Chef
