*  Exported from  MasterCook  *
 
               MANGO CHUTNEY (THE BOOK OF HOT & SPICY FOODS)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   Makes 2-1/2 pounds.
  
 
 
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