| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Indo | Condiments, Family, Fruit, Chutney | 1 | Servings |
INGREDIENTS
| 24 | c | Mangos; peeled, sliced |
| 1 | Hand ginger; peeled, cut up | |
| 1 | Head garlic; peeled | |
| 15 | Hawaiian chili peppers; seeded | |
| 1 | qt | Vinegar |
| 1 | tb | Allspice |
| 1 | tb | Cinnamon |
| 1 | tb | Nutmeg |
| 5 | lb | Light brown sugar |
| 1 | lb | Raisins |
| 3 | Lemons; washed, sliced, seeded |
INSTRUCTIONS
Malia divides all these ingredients between two of the large aluminum (throw away type) luau or party servers. She recommends the ones that come with the attached wire carriers. This makes for easy handling when removing the hot dishes from the oven. Seed the chili peppers using gloves. Put the peppers in the processor with the cut up ginger, garlic cloves from one head of garlic and part of the vinegar. Process until finely chopped. Place 12 cups of mangos in each of the aluminum pans. Mix all the rest of the ingredients in a *large* bowl (tutu's old bread bowl is great) and then divide evenly over the two pans of mangos. Bake at 325 degrees for about 3 hours. Since the aroma is so strong, best you don't do it on a rainy day, but rather on a day when the windows are open and the trades are blowing. NOTE Since we try and recycle everything, Malia uses old pickle jars to put up the chutney, so she doesn't know how many "Ball" canning jars this recipe would fill. Me ke aloha, Mary Recipe by: Malia Stone Posted to TNT Recipes Digest by [email protected] (MS MARY E SPERO) on Mar 10, 1998
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