Title: Mango Chutney #1
Categories: Indonesian Condiment Sauce Canning Preserve
Yield: 1 Servings
| 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 |
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.