Indian chutney
7 Quarts
Ingredients
| Quantity | 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 |
Directions
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.