indian chutney
- Categories
- Chutneys
- Yield
- 7 Quarts
| Measure | Ingredient |
|---|---|
| 4 pounds | Unripe Mangoes |
| 2 cups | Chopped onions |
| 2 cups | Raisins |
| 2 cups | Dried currants |
| 4 cups | White vinegar |
| 4 cups | Brown sugar |
| 1½ cup | Sugar, granulated |
| 8 tablespoons | Chopped ginger |
| 4 eaches | Dried hot peppers, crumbled |
| 2 eaches | Lemon rinds |
| 4 eaches | Garlic cloves |
| 4 tablespoons | Mustard Seed |
| 2 tablespoons | Salt |
| 4 teaspoons | Cinnamon |
| 1 teaspoon | Tumeric |
| ½ teaspoon | Ground cloves |
| ½ teaspoon | Cayenne pepper |
Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning. Adjust flavor for hotness and tartness.
Pack hot into half pints, process 5 minutes in boiling water bath.
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