Mango Chutney

Mango Chutney
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6 Mangoes, peeled and cut into strip
1 Quart Apple cider vinegar
2 Cup Granulated sugar
2 Cup Dark brown sugar
2 Cup Chopped onion
6 Cloves garlic, minced
4 Teaspoon Cracked black pepper
1/2 Teaspoon Salt
2 Teaspoon Hot red (cayenne) pepper
1 Tb. cinnamon
1 Tb. minced fresh ginger root
1/2 Teaspoon Ground cloves
2 Teaspoon Ground allspice
2 Teaspoon Ground mustard seeds
1 Cup Raisins
1 Cup Carrots
3 Pound Granny Smith apples, peeled, cored and chopped
.
Combine all ingredients in a large bowl and store overnight in the
refrigerator.

The next day, put the mixture in a large, heavy pan. Bring to a boil, reduce
heat and simmer for 30 minutes or until syrupy. Let cool, then refrigerate
and use within a few days.

Or, for longer storage, ladle boiling-hot chutney into hot, clean pint or
half-pint canning jars, leaving 1/4 inch head space. Seal the jars with new
two piece canning lid, according to manufacturers directions and process in
boiling water bath for 10 minutes. Cool, label and store the jars.

Makes 4 to 6 cups.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.
Home Cookin 4.8 Chapter: Condiments
Servings: 4