2 pounds mango, peeled and diced
4 ounces onion, fine dice
2 garlic cloves, minced
8 ounces cider vinegar
8 ounces dark brown sugar
2 1/2 ounces golden raisins
4 ounces crystallized ginger
1/2 teaspoon salt
2 cinnamon sticks
1/2 teaspoon red pepper flakes
1/2 teaspoon mustard seed
1 teaspoon fresh ginger
1 ounce lime juice
Servings: 48
1. Combine the mango, onion, garlic, vinegar and sugar in a large, heavy saucepan. Cook until the sugar dissolves.
2. Stir in the raisins, crystallized ginger, salt and spices. Simmer until the onions and raisins are very soft, approximately 45 minutes. Skim foam from the surface as necessary.
3. Stir in the lime juice and adjust the seasonings.
4. Remove from the heat and cool uncovered. The chutney will thicken somewhat as it cools but should be thinner than fruit preserves.
Yield: 1 1/2 quarts (1 1/2 liters)
4 ounces onion, fine dice
2 garlic cloves, minced
8 ounces cider vinegar
8 ounces dark brown sugar
2 1/2 ounces golden raisins
4 ounces crystallized ginger
1/2 teaspoon salt
2 cinnamon sticks
1/2 teaspoon red pepper flakes
1/2 teaspoon mustard seed
1 teaspoon fresh ginger
1 ounce lime juice
Servings: 48
1. Combine the mango, onion, garlic, vinegar and sugar in a large, heavy saucepan. Cook until the sugar dissolves.
2. Stir in the raisins, crystallized ginger, salt and spices. Simmer until the onions and raisins are very soft, approximately 45 minutes. Skim foam from the surface as necessary.
3. Stir in the lime juice and adjust the seasonings.
4. Remove from the heat and cool uncovered. The chutney will thicken somewhat as it cools but should be thinner than fruit preserves.
Yield: 1 1/2 quarts (1 1/2 liters)
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