Mango chutney (the book of hot & spicy foods)

1 servings

Ingredients

Quantity Ingredient
3 Barely ripe mangos
2 tablespoons Corn oil
1 Piece ginger root, peeled, chopped (3/4\")
1 Garlic clove, crushed
1 teaspoon Salt
½ teaspoon Hot chili powder
¼ teaspoon Cumin seeds
½ teaspoon Fenugreek
1¼ cup Malt vinegar
½ cup Seedless raisins
1 tablespoon Lemon juice
1½ cup Light-brown sugar

Directions

Slice mangos in half by cutting lengthwise close to seeds on either side.

Peel and cut flesh in ⅛"-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 ¼" 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 2-½ pounds.

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