spicy mango chutney

Categories
Stewart5
Yield
1 servings
MeasureIngredient
15  Whole cloves
15  Whole pink peppercorns
⅔ cup White vinegar
2 cups Finely-diced red onion
1 teaspoon Crushed red-pepper flakes
1½ teaspoon Coarse salt
2 cups Sugar
2 tablespoons Freshly-grated ginger
3 tablespoons Freshly-grated lime zest
⅔ cup Freshly-squeezed lime juice
Mangos - (abt 7 1/2 lbs); peeled, pitted,
  And cut into 1/2" chunks

Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in the center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided, six-quart saucepan. Add vinegar, red onion, crushed red-pepper flakes, salt and sugar. Set over medium-high heat, and bring to a boil.

Reduce the heat to medium-low, and simmer mixture 15 minutes. Add ginger, lime zest, lime juice, and mangos; combine. Continue cooking until mangos begin to soften and liquid has thickened, about 40 minutes. Remove pan from heat. Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks. Makes 6 half-pint jars.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "6 jars" Per serving: 1893 Calories (kcal); 20g Total Fat; (8% calories from fat); 6g Protein; 470g Carbohydrate; 0mg Cholesterol; 3066mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 27½ Other Carbohydrates

Recipe by: Martha Stewart

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