Mango Chutney #1 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Barely ripe mangos,
2 tbsp: Corn oil,
1 Piece: ginger root, peeled, chopped, 3/4"
1: Garlic clove, crushed
1 tsp: Salt,
1/2 tsp: Hot chili powder,
1/4 tsp: Cumin seeds,
1/2 tsp: Fenugreek,
1 1/4 cup: Malt vinegar,
1/2 cup: Seedless raisins,
1 tbsp: Lemon juice,
1 1/2 cup: Light-brown sugar,
Directions:
Slice mangos in half by cutting lengthwise close to seeds on either
side.
Peel and cut flesh in 1/8"-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 1/4" 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 2-1/2 pounds.
Source from luhu.jp
side.
Peel and cut flesh in 1/8"-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 1/4" 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 2-1/2 pounds.
Source from luhu.jp