8 cups sliced mangoes (6 medium firm, ripe fruit)
1˝ cups white vinegar
6 cups sugar, white or light brown, or a combination of both (do not use dark)
1˝ teaspoon salt
1˝ teaspoons cloves
1˝ teaspoons freshly grated nutmeg
3large yellow onions, finely chopped
8 ounces slivered almonds (or other nut, except peanuts)
1⁄3 cup fresh ginger root, finely chopped, or 1 tablespoon dried
6 small hot red peppers, seeded and finely chopped (you may want to wear gloves)
1-2 tablespoons garlic, finely chopped
1˝ cups golden raisins
Place sliced mangoes and large stockpot, add sugar and vinegar. Let this stand 15 minutes to partially dissolve sugar and form a liquid in bottom of pan.
Heat pot over low heat, stirring often until sugar is dissolved. Add remaining ingredients and stir to combine. Bring pot to a simmer and continue to cook over medium heat until mixture is consistency
of thin applesauce, about 1˝ hours. Don’t worry if mixture appears thin, chutney will thicken as it cools.
Remove from heat, immediately place in jars prepared according to manufacturer’s instructions for proper long term seal.
Makes 10 pints.
Hermione “Hermie” GurtlerCopyright © 2013 Paddock Publications, Inc. All rights reserved.