Mango Chutney II

This is a modern recipe for Mango Chutney. The cooking time varies with the quality of the fruit used and the yield given is only approximate for the same reason. Mango Chutney improves with keeping so store it for

3 to

4 weeks before serving it.

3 lb. green mangoes, peeled, halved and stoned

6 tablespoons salt

3 pints water

1 lb. sugar

1 pint vinegar

3 oz. fresh root ginger, peeled and finely chopped

10 garlic cloves, finely chopped

2 teaspoons hot chilli powder

1 cinnamon stick

4 oz. raisins

4 oz. stoned dates, chopped

With a sharp knife, cut the mangoes into small cubes.

In a large mixing bowl, dissolve the salt in the water. Add the mango cubes. Cover the bowl and set it aside for 24 hours.

Drain the mango cubes in a colander. Set aside.

In a large saucepan, dissolve the sugar in the vinegar over low heat, stirring frequently. When the sugar has dissolved, increase the heat to high and bring the mixture to the boil. Add the mango cubes, ginger, garlic, chilli powder, cinnamon, raisins and dates and bring the mixture back to the boil, stirring occasionally. Reduce the heat to moderately low and cook the chutney, stirring occasionally, for 1 to 2 hours, or until it is thick.

Remove the pan from the heat. Spoon the chutney into preserving jars. Cover with vacuum sealed lids or vinegar-proof covers. Label the jars and store them in a cool, dry place.

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