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LOCATION: Recipes >> Preserving >> Mango Chutney 13

Print this Recipe    Mango Chutney 13

Indian Chutney
Yield: 7 quarts

4 lb unripe mangoes
2 cup chopped onions
2 cup raisins
2 cup dried currants
4 cup white vinegar
4 cup brown sugar
1 1/2 cup sugar, granulated
8 Tbsp chopped ginger
4 dried hot peppers, crumbled
2 lemon rinds
4 garlic cloves
4 Tbsp mustard Seed
2 Tbsp salt
4 tsp cinnamon
1 tsp turmeric
1/2 tsp ground cloves
1/2 tsp cayenne pepper

Combine and let sit overnight. Bring to a boil stirring constantly,
until the mangoes and onions are transparent. Add water if necessary
to prevent burning. Adjust flavor for hotness and tartness.

Pack hot into half pints, process 5 minutes in boiling water bath.

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