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Mango Chutney
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Recipe Information
Teddy Ronan

Serves/Makes:4 Pints

  • 3 Lbs (1.4 kg). Green Mangos, halved, pitted, peeled and diced (9 cups)
  • salt
  • 2 garlic cloves, chopped
  • 1/3 cup (80 ml) chopped fresh ginger
  • 1 Tbsp (15 ml). cayenne pepper
  • 2 cups (475 ml) vinegar
  • 6 cups (1425 ml) sugar
  • 1 lb (.5 kg). plums, scalded, peeled, pitted and chopped
  • Sprinkle mangos with and set aside for 1 hour. Drain.
  • Process the ginger, garlic and 2/3 cup (150 ml) vinegar in a food processor until it forms a smooth paste.
  • Put the mangos and sugar in a saucepan and boil until mangos are tender and mixture is a jam-like consistancy, about 45 minutes.
  • Add the seasoned paste and stir gently.
  • Add the plums and cook stirring for eight minutes.
  • Add remaining vinegar and simmer for 15 minutes or until thick and dry.
  • Put in jars and process in boiling water bath for 15 minutes.

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