Mango chutney (the book of hot & spicy foods)
Yield: 1 Servings
Ingredients:
- 3 Barely ripe mangos
- 2 tb Corn oil
- 1 Piece ginger root peeled -chopped (3/4")
- 1 Garlic clove crushed
- 1 ts Salt
- 1/2 ts Hot chili powder
- 1/4 ts Cumin seeds
- 1/2 ts Fenugreek
- 1 1/4 c Malt vinegar
- 1/2 c Seedless raisins
- 1 tb Lemon juice
- 1 1/2 c Light-brown sugar
Instructions:
Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos ginger garlic salt chili powder cumin and fenugreek. Cook gently 2 minutes stirring. Stir in vinegar raisins lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer uncovered 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent stirring frequently. Meanwhile wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve garnish with parsley sprig and lemon peel if desired. Makes 2-1/2 pounds.
