Mango Chutney (the Book Of Hot & Spicy Foods)
Serves:
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
Method:
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.