Mango chutney (the book of hot & spicy foods)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Barely ripe mangos | |
| 2 | tablespoons | Corn oil |
| 1 | Piece ginger root, peeled, chopped (3/4\") | |
| 1 | Garlic clove, crushed | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Hot chili powder |
| ¼ | teaspoon | Cumin seeds |
| ½ | teaspoon | Fenugreek |
| 1¼ | cup | Malt vinegar |
| ½ | cup | Seedless raisins |
| 1 | tablespoon | Lemon juice |
| 1½ | cup | Light-brown sugar |
Directions
Slice mangos in half by cutting lengthwise close to seeds on either side.
Peel and cut flesh in ⅛"-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 ¼" 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 2-½ pounds.