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Indian Chutney

  • 4 pounds unripe mangoes
  • 2 cups chopped onions
  • 2 cups raisins
  • 2 cups dried currants
  • 4 cups white vinegar
  • 4 cups brown sugar
  • 1 1/2 cups 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 tsps cinnamon
  • 1 tsp turmeric
  • 1/2 tsp ground cloves
  • 1/2 tsp cayenne pepper

Yield: 7 quarts. 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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