Malia's mango chutney

1 Servings

Ingredients

Quantity Ingredient
24 cups Mangos; peeled, sliced
1 Hand ginger; peeled, cut up
1 Head garlic; peeled
15 Hawaiian chili peppers; seeded
1 quart Vinegar
1 tablespoon Allspice
1 tablespoon Cinnamon
1 tablespoon Nutmeg
5 pounds Light brown sugar
1 pounds Raisins
3 Lemons; washed, sliced, seeded

Directions

Malia divides all these ingredients between two of the large aluminum (throw away type) luau or party servers. She recommends the ones that come with the attached wire carriers. This makes for easy handling when removing the hot dishes from the oven.

Seed the chili peppers using gloves. Put the peppers in the processor with the cut up ginger, garlic cloves from one head of garlic and part of the vinegar. Process until finely chopped. Place 12 cups of mangos in each of the aluminum pans. Mix all the rest of the ingredients in a *large* bowl (tutu's old bread bowl is great) and then divide evenly over the two pans of mangos. Bake at 325 degrees for about 3 hours. Since the aroma is so strong, best you don't do it on a rainy day, but rather on a day when the windows are open and the trades are blowing.

NOTE Since we try and recycle everything, Malia uses old pickle jars to put up the chutney, so she doesn't know how many "Ball" canning jars this recipe would fill. Me ke aloha, Mary Recipe by: Malia Stone

Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on Mar 10, 1998

Related recipes