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Major Gray's Army Chutney

  • 25 firm green mangoes just turning yellow
  • 3 pounds brown sugar
  • 2 small hot onions, chopped fine
  • 5 tablespoons coarse salt
  • 1/4 cup small chunks of fresh green gingerroot
  • 1 small garlic clove, mashed
  • 1 1/2 cup seeded raisins
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon whole cloves
  • 1 1/2 teaspoon allspice berries
  • 4 1/2 cups wine vinegar, or more
  • 1 tablespoon dried small red chilies
  • 2 tablespoons preserved gingerroot
  • 1/2 cup almonds, slivered
  • 1/2 cup dried currants

Peel the mangoes and cut them into 1/2 -inch segments. Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning. Boil the green gingerroot in water for 30 minutes, then drain. Tie the spices in a muslin bag large enough to allow swelling. Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often. Add the onions, garlic, raisins, currants and chilies. Add half of the mangoes and simmer for 2 hours, stirring and watching carefully. Add the almonds and preserved gingerroot and the rest of the mangoes. Simmer for another 2 hours, or until the mixture is as thick as jam. Remove the spice bag. Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass. Seal. Stand in a cool place for several weeks before using. This chutney can be kept for years.

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