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Mango Chutney (the Book Of Hot & Spicy Foods)

Mango Chutney (the Book Of Hot & Spicy Foods) comes together with Barely Ripe Mangos, Corn Oil, Ginger Root Peeled Chopped, Garlic Crushed, and T Salt. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 3
• 2 tbsp
• 1 pc
• 1
• 1
• 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1 1/4 cup
• 1/2 cup
• 1 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   Slice mangos in half by cutting lengthwise close to seeds on either side.

2. 2

   Peel and cut flesh in 1/8"-thick slices.

3. 3

   Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits.

4. 4

   Heat oil in a large saucepan.

5. 5

   Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek.

6. 6

   Cook gently 2 minutes, stirring.

7. 7

   Stir in vinegar, raisins, lemon juice and sugar.

8. 8

   Heat slowly to dissolve sugar.

9. 9

   Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently.

10. 10

    Meanwhile, wash and rinse pint jars in hot soapy water; rinse.

11. 11

    Keep hot until needed.

12. 12

    Prepare lids as manufacturer directs.

13. 13

    Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace.

14. 14

    Release trapped air.

15. 15

    Wipe rim of jar with a clean damp cloth.

16. 16

    Attach lid and place in canner.

17. 17

    Fill and close remaining jars.

18. 18

    Process 10 minutes in a boiling-water bath.

19. 19

    To serve, garnish with parsley sprig and lemon peel, if desired.