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July 2019

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Mango Chutney 1 Recipe

Mango Chutney 1 recipe and other condiments recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mango Chutney 1 recipe  PDF


3 Barely ripe mangos
2 tb Corn oil
1 Piece ginger root, peeled,
chopped (3/4 ) 1 Garlic clove, crushed
1 ts Salt
1/2 ts Hot chili powder
1/4 ts Cumin seeds
1/2 ts Fenugreek
1 1/4 c Malt vinegar
1/2 c Seedless raisins
1 tb Lemon juice
1 1/2 c Light brown sugar
Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8 thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35 40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4 headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2 1/2 pounds.

Mango Chutney 1 recipe and other condiments recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
445 people have voted
Last Reviewed on 2019-07-20



Saturday, Jul 20 2019 Download & Print Mango Chutney 1 recipe  PDF   Condiments recipes RSS   Thumsb up

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