Title: Mango Chutney (The Book of Hot & Spicy Foods)
Categories: Relish
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.

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