Description:

Condiment with Island flair, but used everywhere for downhome goodness!

Source:

S. Chokel

Serves/Makes:8 or more pints

Ingredients

• 5 cups (1175 ml) sugar
• 4 cups (950 ml) vinegar
• 12 cups (2825 ml) firm mangoes, peeled and sliced
• 1/2 cup (125 ml) grated gingerroot
• 1 to 4 chile peppers, seeds removed
• 1 clove garlic, minced
• 1 cup (225 ml) seeded raisins
• 1 cup (225 ml) seedless raisins
• 1 cup (225 ml) currants
• 1 large onion, coarsely chopped
• 1 tsp (5 ml) salt

Preparation

• Boil sugar and vinegar together for 5 minutes; add mangoes and remaining ingredients.
• Cook over moderate heat for about 1 hour or until thick and of desired consistency; stir frequently.
• Pour into sterilized glass pint jars to about 1 inch to edge of rim and seal with sterilized lids and rings.
• Hot water bath for 30 minutes.
• Check with your local home extension office for pressure canning times or any recent corrections for hot water bath times for the fruit used.

Comments

Note: If you divide the recipe.. or make it and share with others, you can keep it safely in the fridge for up to a month's use without processing.

This is especially good with pork and chicken dishes. Our personal favorites are Adobo Pork or Southern Fried Chicken!