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LOCATION: Recipes >> Preserving >> Mango Chutney 02

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Mango Chutney

2 cups vinegar (any kind)
6 cups sugar (half brown sugar or add 2 T black strap molasses)
12 cups not too ripe mango slices = appx. 25 mangos
1/2 C finely chopped ginger root
2 T hot sauce or 4 chili peppers, seeds removed, finely chopped
1 large clove garlic finely chopped
3 cups seedless raisins
1 cup finely chopped onion
1 teaspoon salt

Boil vinegar and sugar for 5 minutes, add all other ingredients,
cook slowly for 90 minutes. Cool and put in sterilized canning
jars. Seal with wax or fill jar to top and seal tightly with
plastic wrap. Refrigerate after opening.

Note: if you use very ripe mangos, the chutney will be soft. Can
also use nectarines or almost any firm, tart fruit, including any
citrus.

Enough to fill between 7 and 8 liter or quart canning jars.

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