Source:

Teddy Ronan

Serves/Makes:4 Pints

Ingredients

• 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

Preparation

• 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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