Mango chutney
Yield: 1 Servings
Ingredients:
- 8 c Chopped mangoes or peaches
- 2 c Apple cider vinegar
- 1 c Raisins
- 1 sm Onion chopped finely
- 3 lg Cloves garlic finely minced - or pressed
- 1/4 ts Ground ginger*
- 2 Whole dried hot red chiles*
- 1/2 c Firmly packed brown sugar
Instructions:
In a 4 to 5-quart kettle combine all ingredients. Bring to a boil over medium-high heat cover and simmer stirring occasionally until mangoes are tender (about 20 minutes). *Blend 1 teaspoon grated fresh ginger or 1/4 ts ground ginger and 1 or 2 small dried whole hot red chiles coarsely chopped. Continue simmering uncovered stirring occasionally as mixture thickens for about 15-20 more minutes. Immediately ladle chutney into hot sterilized 1/2- pint canning jars. Wipe rims clean and top with scalded lids then screw on bands. Let cool and test for seal. Store in a dark cool place. If you are not canning it then store in bottled jars in the refrigerator.
