Indian Chutney

Recipe Ingredients

4 lbs	1816g / 64oz	Unripe mangoes
2 cups	125g / 4.4oz	Chopped onions
2 cups	320g / 11oz	Raisins
2 cups	125g / 4.4oz	Dried currants
4 cups	948ml	White vinegar
4 cups	640g / 22oz	Brown sugar
1 1/2 cups	297g / 10oz	Sugar - granulated
8 tablespoons	120ml	Chopped ginger
4		Dried hot peppers - crumbled
2		Lemon rinds
4		Garlic cloves
4 tablespoons	60ml	Mustard seed
2 tablespoons	30ml	Salt
4 teaspoons	20ml	Cinnamon
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Cayenne pepper

Recipe Instructions

Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos 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.

Source:
Faye Levy -- International Chicken Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.