Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes
Amount Measure Ingredient -- Preparation Method
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3 Barely ripe mangos
2 tb Corn oil
1 Piece ginger root, peeled,
-chopped (3/4")
1 Garlic clove, crushed
1 t Salt
1/2 ts Hot chili powder
1/4 ts Cumin seeds
1/2 ts Fenugreek
1 1/4 c Malt vinegar
1/2 c Seedless raisins
1 tb Lemon juice
1 1/2 c Light-brown sugar
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.
