Mango Chutney Recipe
Ingredients
| Mangoes | 3 , peeled | |
| Vegetable oil | 1 Tablespoon | |
| Cider vinegar | 4 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Raisins | 1/3 Cup (16 tbs) | |
| Molasses | 3 Tablespoon | |
| Orange juice | 1/3 Cup (16 tbs) | |
| 4 Tbsp. minced ginger root 60 mL | ||
| Garlic | 2 Teaspoon, minced | |
| Cinnamon stick | 1 inch | |
| 2 small red chili peppers | ||
| Ground coriander | 1/2 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| 2 c. chopped and peeled apples 500 mL | ||
Directions
Peel the mangoes and remove the pits; cut into bite size chunks.
Combine the mangoes with all the remaining ingredients except the apples in a large saucepan.
Cook over medium heat, stirring frequently, until the mango is very soft and the mixture is thickened.
This should take approximately 1 hour.
Stir in the apples and cook until they are tender (this should take another 3/4 hr.).
Remove the cinnamon stick and chili peppers and cool completely.
Combine the mangoes with all the remaining ingredients except the apples in a large saucepan.
Cook over medium heat, stirring frequently, until the mango is very soft and the mixture is thickened.
This should take approximately 1 hour.
Stir in the apples and cook until they are tender (this should take another 3/4 hr.).
Remove the cinnamon stick and chili peppers and cool completely.
Chef
