3 barely ripe mangos
2 tb corn oil
1 piece ginger root, peeled, chopped (3/4")
1 garlic clove, crushed
1 ts 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
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
translucent, 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.