LOCATION: Recipes >> Preserving >> Mango Chutney 11
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Mango Chutney 11
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MANGO CHUTNEY
10 large ripe mangoes
1 cup apple cider vinegar
1/2 tsp. dried pepper
2 cloves garlic, grated
2 tsp. mustard seed
1 tsp. salt
1 cup raisins
1 1/2 cup brown sugar
1 tsp. powdered ginger
1 onion, finely chopped
2 tsp. celery seed
Pare and cut the mangoes in small pieces. Put all ingredients
together in a crock or bowl. Cover and let stand overnight. Cook
next morning for three hours or until thick. Set in sterilized
jars. Fresh ginger root, chopped fine, adds more flavor than ground
ginger. Yield: 4 pints.
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