Name: Mango Chutney #1
Ingredients: 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

Our relationship with our fellows and our relationship with God are so linked that we cannot disturb one without disturbing the other. Everything that comes between us and another, such as impatience, resentment or envy, comes between us and God. These barriers are sometimes no more than veils – veils through which we can still, to some extent, see. But if not removed immediately, they thicken into blankets and then into brick walls, and we are shut off from both God and our fellows, shut in to ourselves.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Grains	Indo	Indonesian, Condiments	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Posted to MC-Recipe Digest V1 #898 by Nancy Berry <nlberry@prodigy.net> on
Nov 10, 1997

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