6 mangoes, peeled and cut into strips
1 quart apple cider vinegar
2 cups granulated sugar
2 cups dark brown sugar
2 cups chopped onion
6 cloves garlic, minced
4 teaspoons cracked black pepper
1/2 teaspoon salt
2 teaspoons hot red (cayenne) pepper
1 tablespoon cinnamon
1 tablespoon. minced fresh ginger root
1/2 teaspoon ground cloves
2 teaspoons ground allspice
2 teaspoons ground mustard seeds
1 cup raisins
1 cup carrots
3 lb 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.
Posted: 7/15/2009 11:02:36 AM