Sweet Mango Chutney

Another of Mother’s delicious recipes and the end of our mangoes for this season.
6 mangoes
125 gms 4 ozs seedless raisins
1/4 tsp cayenne pepper
2 cloves of garlic, peeled and chopped
450 mls 12 fl ozs malt vinegar
10 cms 2 inches root ginger, chopped
50 gms 2 ozs crystallized ginger
1 Tblsp salt
1/4 tsp cumin seeds
1 Tblsp lemon juice
450 gms 1 lb sugar
Peel the mangoes and cut the pulp from the seed.
Put the pulp, root ginger, raisins, salt, cayenne pepper, cumin seeds, lemon juice and 300 mls 8 fl ozs malt vinegar in a pan. Cover the pan and simmer for 2 hours. Stir in the rest of the vinegar, crystallized ginger and sugar. Cook uncovered for 25 minutes or until the chutney thickens.
Place in clean warm jars and seal. Label.
Keep in a cool place. Will keep for a year.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Sweet Mango Chutney

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