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Mango Chutney
Recipe from
The San Mateo Times, 1990
Yield: 4 - 6 cups
I N G R E D I E N T S
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
I
N S T R U C T I O N S
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. |
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Chutney
From the Hindu word catni, was thought to have
been introduced to America by schooner captains plying the spice trade. (American Heritage
Cookbook)
Learn More
Read about the history and types
of Relish, includes recipes. Relish
Relish Recipes
Chow Chow - The
writer suggests serving with a bowl of pintos, a cake of corn bread and some
sweet onion.
Picalilli - Combines sweet red peppers, green
peppers, onions, cabbage, brown sugar and vinegar.
Mango Chutney - A spicy relish made with
mango, apples, brown sugar, garlic, pepper, ginger, cloves, allspice,
raisins and carrots.
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