Mango-date chutney

7 cups

Ingredients

Quantity Ingredient
3 larges Mangoes
3 cups Sugar
3 cups White vinegar
3 Inches fresh ginger peeled and grated
1 clove Garlic; chopped fine
4 Japanese or red serrano chilies; dried ** OR **
½ teaspoon Red pepper
2 Cinnamon sticks
1 cup Dates; chopped
1 cup Golden raisins
1 teaspoon Salt

Directions

Read "Canning Chutneys and Pickles" first. ;+} Peel the mangoes, cut off the flesh and dice into 1-inch pieces.

Combine the sugar and vinegar in a large saucepan and bring to a boil. Add the mangoes and the remaining ingredients to the sugar mixture and bring to a boil. Reduce the heat to a medium simmer and cook uncovered for 45 minutes to 1 hour, or until the mixture has reduced a little and is thickened. Remove the cinnamon.

Ladle into warm jars cleaned by the dishwasher method, leaving ¼-inch space for expansion. Secure with lids washed and heated according to directions. Place warm jars in boiling water in large stock pot or canner, being sure water covers the tops by about 2 inches. Boil 10 minutes.

Remove from the water and set on board or towel to cool. Store in cool place until ready to label and deliver.

** Dallas Morning News -- Food section -- 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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