by Lon Hall.
Everybody must have a mango chutney around the house.
The husband of my office mate, a Pakistani, brings back jars from
his home country that could stop a charging rhino in its tracks.
This recipe is my own and is neither as fiery nor as garlicky
as many of my recipes.
Make a syrup of the sugar and vinegar by boiling for 5 miuntes.
- 1-1/2 C sugar
- 1 C cider vinegar
- 3 C mango, peeled, seeded and chopped
- 1 C papaya, peeled, seeded and chopped
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 lime, seeded and chopped, with peel
- 1/2 C raisins
- 1 tsp salt
- 1-1/2 tsp ground ginger
- 1/4 tsp cayenne
- 1 tsp dry mustard
- 2 cloves garlic
- a spice bag containing 15 cloves and 1 cinnamon stick
Mix with remaining ingredients in a large heavy saucepan.
Bring to a boil and simmer 5 minutes.
Remove spice bag and simmer, uncovered, stirring often, 30 minutes.
Ladle into hot, sterilized 1/2 pint jars and seal.
Process in a boiling water bath for 15 minutes.
Cool and store in refrigerator after opening.
Makes 6-8 jars