Mango Chutney Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Chopped mangoes or peaches,
2 cup: Apple cider vinegar,
1 cup: Raisins,
1 small: Onion, chopped finely
3 large: Cloves garlic, finely minced or pressed
1/4 tsp: Ground ginger*,
2: Whole dried hot red chiles*,
1/2 cup: Firmly packed brown sugar,
Directions:
In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil
over medium-high heat, cover and simmer, stirring occasionally, until
mangoes are tender (about 20 minutes). *Blend 1 teaspoon grated fresh
ginger or 1/4 ts ground ginger and 1 or 2 small, dried whole hot red
chiles, coarsely chopped. Continue simmering, uncovered, stirring
occasionally, as mixture thickens, for about 15-20 more minutes.
Immediately ladle chutney into hot sterilized 1/2- pint canning jars.
Wipe rims clean and top with scalded lids, then screw on bands.
Let cool and test for seal. Store in a dark cool place. If you are
not canning it, then store in bottled jars in the refrigerator.
Source from luhu.jp
over medium-high heat, cover and simmer, stirring occasionally, until
mangoes are tender (about 20 minutes). *Blend 1 teaspoon grated fresh
ginger or 1/4 ts ground ginger and 1 or 2 small, dried whole hot red
chiles, coarsely chopped. Continue simmering, uncovered, stirring
occasionally, as mixture thickens, for about 15-20 more minutes.
Immediately ladle chutney into hot sterilized 1/2- pint canning jars.
Wipe rims clean and top with scalded lids, then screw on bands.
Let cool and test for seal. Store in a dark cool place. If you are
not canning it, then store in bottled jars in the refrigerator.
Source from luhu.jp
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