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| Mango Chutney #1 Recipe |
Category: Condiments / Indonesian
Rating:
N/A
Servings: 1
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Ingredients
3 barely ripe mangos
2 tablespoon corn oil
1 piece ginger root; peeled, chopped (3/4)
1 garlic clove; crushed
1 teaspoon salt
1/2 teaspoon hot chili powder
1/4 teaspoon cumin seeds
1/2 teaspoon fenugreek
1 1/4 cup malt vinegar
1/2 cup seedless raisins
1 tablespoon lemon juice
1 1/2 cup light-brown sugar
Cooking Directions:
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. Posted to MC-Recipe Digest V1 #898 by Nancy Berry on Nov 10, 1997
condiments,indonesian
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