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Mango Chutney
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Recipe Information
Patty Johnson

Serves/Makes:3 Quarts

  • 10 Lbs (4.5 kg). Green (unripe) Mangoes*, cut up
  • 1 Large Onion, chopped
  • 1/2 Lb (.2 kg). Seedless Raisins
  • 1 20 oz (560 grm). can Crushed Pineapple
  • 2 Tbs (30 ml). Chili Powder
  • 2 oz (56 grm). fresh Ginger Root, peeled and diced
  • 1-1/2 tsp (7 ml). Cinnamon
  • 2 Tbs (30 ml). Dry Mustard
  • 1 Tbs (15 ml). Whole Pickling Spices
  • 3 cups (700 ml) Vinegar
  • 3 Lbs (1.4 kg). Brown Sugar or more to taste
  • *There are multitudinous varieties of mangoes and sizes. An average mango will
  • weigh about 3/4 pound. Be careful with the peel because it causes allergic
  • reactions in some.
  • Combine all ingredients.
  • Boil slowly for 2 to 3 hours or until thick.
  • Season to taste.
  • Pour into clean sterilized jars and seal and process according to manufacturers canning instructions for 15 minutes in a boiling water bath.
  • Store at room temperature.
This recipe is from the Tropic Cooking Cookbook.

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