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Mango Chutney

Ingredients
  • 3 barely ripe mangos
  • 2 tb corn oil
  • 1 piece ginger root, peeled, chopped (3/4")
  • 1 garlic clove, crushed
  • 1 ts salt
  • 1/2 ts hot chili powder
  • 1/4 ts cumin seeds
  • 1/2 ts fenugreek
  • 1 1/4 c malt vinegar
  • 1/2 c seedless raisins
  • 1 tb lemon juice
  • 1 1/2 c light-brown sugar
Instructions

Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look translucent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds.

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