Source:

Patty Johnson

Serves/Makes:3 Quarts

Ingredients

• 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.

Preparation

• 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.

Comments

This recipe is from the Tropic Cooking Cookbook.