Indian chutney

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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