Date: Mon, 30 Aug 93 14:52:26 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
This recipe is tried and true; yields about 1.75 gallons.
Smaller proportional quantities also come out fine.
Mango Chutney
2 cups vinegar (any kind)
6 1/2 cups sugar
12 cups green mango slices (about 25 mangos)
1/2 cup finely chopped ginger root
4 chili peppers, seeds removed, finely chopped
1 large clove garlic
3 cups seedless raisins
1 cup sliced onion
1 tspn salt
Boil vinegar and sugar for 5 minutes, add mango and alll other
ingredients, cook slowly for 1 1/2 hours. Cool and put in
sterilized canning jars. Either wax seal or fill jar to top,
seal with plastic wrap and close tightly. Refrigerate after
opening each jar.
This recipe works with almost any firm, tart fruit. Nectarines
are excellent; oranges, lemons, even grapefruit work well You
can add chopped nuts (if you want to add fat to all that sugar)
but I prefer to serve chopped nuts for each diner to add if so
inclined.
I have also made it with 1/2 brown sugar 1/2 granulated, and I
like this flavor with nectarines or citrus fruits better.
kwvegan vegan